VARIATIONS - The Salt Lake Tribune http://www.sltrib.com/feeds/topics/VARIATIONS News from The Salt Lake Tribune en-us webmaster@sltrib.com (Webmaster) Making jambalaya for Mardi Gras taste a little more like home http://www.sltrib.com/sltrib/entertainment2/57574934-223/calories-pepper-seafood-fat.html.csp <div class="hnews hentry item"> <h4><a class="url entry-title" href="http://www.sltrib.com/sltrib/entertainment2/57574934-223/calories-pepper-seafood-fat.html.csp">Making jambalaya for Mardi Gras taste a little more like home</a></h4> <span class="author vcard"><span class="fn">By ALISON LADMAN</span></span> <span class="source-org vcard"><span class="org fn"> The Associated Press</span></span> <h5><span class="updated" title="2014-02-26T09:08:16.769-06:00">Updated Feb 26, 2014 09:08AM MDT</span></h5> <div class ="entry-content">The sad fact of the matter is, most of us won’t make it to New Orleans to celebrate Mardi Gras on Tuesday, March 4. But that’s no reason to forsake some of the city’s classic cuisine. This year, honor Mardi Gras by making jambalaya at home. It’s the perfect dish for out-of-towners; it’s easy, it’s weeknight- and kid-friendly, and it’s extremely versatile. Because while there are several basic approaches to jambalaya — Creole and Cajun among them — there really are endless variations on this dish...</div> <h5><a rel="item-license" href="#license-575749342014-02-26T09:08:16.769-06:00" id="#license-2014-02-26T09:08:16.769-06:00"> Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.</a></h5> </div> 57574934@www.sltrib.com Wed, 26 Feb 2014 09:08:16 MDT