>>> OH, YEAH, IT IS FAT TUESDAY,
Y’ALL.
THINGS LOOK DIFFERENT IN NEW
ORLEANS.
INSTEAD OF MARDI GRAS, IT IS
YARDI GRAS.
HOMES ARE DECORATED INSTEAD OF
FLOATS.
IF YOU TOUR THE CITY IN YOUR
CAR, LOOK AT EVERYBODY GETTING
PICTURES.
>> A CELEBRATION.
WE ARE GOING TO SAY HI TO OUR
FRIEND, THE CHEF AND OWNER OF
SABA IN NEW ORLEANS.
>> HELLO.
HAPPY MARDI GRAS.
>> HOW IS MARDI GRAS, BY THE
WAY.
I KNOW IT IS FREEZING.
>> IT IS FREEZING.
WE’RE FEELING RESILIENT, YOU
KNOW. NEW ORLEANS, THEY ALWAYS KNOW
NEW ORLEANS, THEY ALWAYS KNOW
HOW TO TURN LEMONADE OUT OF
LEMONS.
WE CAN’T BE OUT CELEBRATING IN
THE STREETS, EATING JAMBALAYA
AND GUMBO ON THE STREETS,
INSTEAD, EVERYONE DECORATED
THEIR HOMES.
THEY FIND OTHER WAYS TO
CELEBRATE.
IT REMINDS ME WHY I LOVE LIVING
HERE SO MUCH.
NO MATTER THE CIRCUMSTANCE, WE
ALWAYS FIGURE OUT HOW TO HAVE A
GOOD TIME.
>> YOU DECORATED YOUR HOUSE.
CAN WE SEE SOME OF YOUR YARDI
YARDI GRAS DECORATIONS?
>> WE GOT THESE BEAUTIFUL
FLOWERS, ARTISTS THAT WORK TO
DECORATE FLOATS ARE OUT OF WORK.
THEY HAVE BEEN SELLING FLOWERS
FOR US TO DECORATE OUR HOMES
WITH, HELPS KEEP EVERYBODY
EMPLOYED AND KEEP MONEY FLOWING
THROUGH THE ECONOMY.
WE WERE HAPPY TO DO THAT, HELP
SUPPORT AND JUST TO BE IN THE
FESTIVE SPIRIT, MARDI GRAS
SPIRIT.
>> ONE OF THE BEST SONGS, DO YOU
KNOW WHAT IT IS TO BE IN NEW
ORLEANS.
WE ONLY HAVE A COUPLE MINUTES TO
COOK.
WE LOVE TO VISIT.
WHAT ARE YOU MAKING?
>> WE’RE MAKING JAMBALAYA.
THAT’S ONE OF THOSE GREAT DISHES
THAT YOU CAN MAKE A BIG POT OF,
HAVE IT SITTING AROUND ON THE
COUNTER ALL DAY LONG.
AS PEOPLE ARE CELEBRATING, THEY
CAN GRAB A SCOOP.
I HAVE SOME BACON WE ARE GOING
TO RENDER OUT, LET ALL OF THAT
FAT COME OUT OF THE BACON.
THEN WE HAVE BONELESS SKINLESS
CHICKEN THIGHS, ABOUT A POUND.
WE’LL ADD THAT TO THE POT.
WE STIR IT UP, GET IT NICE AND
GOLDEN BROWN.
ONCE IT IS GOLDEN BROWN, IT
LOOKS LIKE THIS.
YOU CAN SEE ALL THAT BACON FAT
AND FLAVOR REALLY DEVELOPED.
TO THIS WE ADD ONION, CHOPPED
ONION.
SOME CELERY AND BELL PEPPER.
WHAT WE CALL THE HOLY TRINITY IN
NEW ORLEANS.
HOW WE GET A LOT OF OUR FLAVORS
TO THE GUMBO, JAMBALAYA.
SO ALL OF THAT STIRRED TOGETHER.
WE ADD IN SPICE.
ONION POWDER, GARLIC POWDER, ALL
SPICE, CELERY SALT, PAPRIKA,
THYME.
WE HAVE TO SEASON IT UP.
WE DON’T SHY AWAY FROM SEASONING
THE FOOD.
JALAPENO GARLIC AND BAY LEAF IN
THERE TO ADD A TON OF FLAVOR.
WE LET THAT COOK A COUPLE OF
MINUTES, START TO SOFTEN THE
VEGETABLES.
THEN WE WILL ADD RICE.
YOU CAN USE INSTEAD OF CHICKEN
SHRIMP, THE RICE IS REALLY
IMPORTANT TO USE HARD BOILED
RICE, IT HOLDS ITS SHAPE. THEN SOME SAUSAGE.
THEN SOME SAUSAGE.
THIS IS SOME BROTH.
SEASON WITH AT THATTABASCO.
COVER IT, LET IT COOK ABOUT 15
MINUTES.
THEN YOU HAVE A BEAUTIFUL POT OF
JAMBALAYA.
JUST LIKE THIS.
>> CAN I ASK, WAS THE RICE
COOKED WHEN YOU PUT IT IN?
>> THE RICE WAS NOT, NO.
IT IS HARD BOILED RICE.
YOU CAN BUY THAT AT THE GROCERY
STORE.
AND IT JUST COOKS FASTER, HOLDS
ITS SHAPE MORE THAN ANY KIND OF
RICE.
>> YUM.
>> PUT A BUNCH OF SCALLIONS IN
THERE.
>> LOOK AT THAT.
GET IT.
>> JUST US, CELEBRATING MARDI
GRAS.
>> Y’ALL ENJOY IT.
WE WISH WE COULD EAT THOSE TOO.
THEY LOOK BEAUTIFUL.
>> GOLD AND PURPLE.
>> THANK YOU SO MUCH.
HAPPY MARDI GRAS.
THANKS FOR SHARING WITH US
AGAIN.
>> HAPPY MARDI GRAS, LOVE Y’ALL.
THANK YOU.
>> FIND THE RECIPE AT