Kris Carlson shares a delicious recipe for Mardi Gras Jambalaya from the Junior League of Salt Lake City’s cookbook, Always in Season.
3 oz. Bacon
1/2 c. chopped green onions
1 T. flour
1 14-oz. can peeled, chopped tomatoes
1 c. cold cooked rice
1 c. prawns, cooked, peeled, deveined
1/8 t. cayenne pepper
Salt and pepper to taste
Sauté the bacon in a large skillet over medium heat until the drippings are rendered. Add the green onions. Sauté until the green onions are golden brown.
Stir in the flour. Cook for several minutes. Add the undrained tomatoes and a small amount of water. Cook over medium heat until thickened, stirring constantly.
Stir in the rice and prawns and reduce the heat to low.
Cook for 10 minutes, stirring constantly. Season with cayenne, salt and black pepper. Garnish with parsley. Serve with a green salad.