Recipes – Page 38 – Seven Plates

Celebrate Mardi Gras with these great sandwiches. You’ll find them in bakery shops and restaurants all over New Orleans. There’s something about the olive salad that makes the irresistible.

Ingredients:

1 loaf of French Bread

1/2 cup of roasted red peppers, diced

1/2 cup of Kalamata Olives, diced

1/2 cup of green olives, diced

3 cloves of garlic, minced

1 tsp of dried oregano

1 tsp of crushed red pepper

1/4 cup of red wine vinegar

1/2 cup of vegetable oil

salt and pepper to taste

1/4 lb of mortadella

1/4 lb of ham

1/4 lb of salami

6 slices of pepperoni

sliced onion

sliced green pepper

shredded lettuce

https://youtu.be/TnzwnDN6184

In a medium sized bowl, make the olive salad by combining roasted red pepper, olives, garlic, spices, vinegar and oil.

Cut french loaf in half. Spread olive salad. Layer meats. Top with onion, green pepper and lettuce. Cut into smaller portions. Serve.

Jambalaya is a dish that seems ethnic, but when you think about it, the recipe is made of pantry ingredients along with Creole Seasoning. Yep. Easy and adventurous all at the same time.

Ingredients:

1 lb of cooked Andouille Sausage

2 cups of cooked, pulled chicken

3 stalks of celery, sliced into pieces

1 green bell pepper, diced

1 yellow onion, diced

2 cups of white rice

2 Tbsp of butter

4 cups of chicken broth

1 Tbsp of Creole Seasoning

1 tsp of oregano

1 tsp of basil

salt and pepper to taste

2 cloves of garlic, minced

1 bay leaf

1-14.5 oz can of diced tomatoes

Over medium heat in a dutch oven, brown sausage. After 3-5 minutes, remove from heat and set aside. In the same pan, add onion, celery and green pepper. Add spices. Saute until tender.

Add rice then butter. Stir until combined. Add diced tomatoes and broth. Cook for 20 minutes over low heat. Add browned sausage and chicken. Stir and heat thoroughly.