Mardi Gras in Steamboat

Ski Mardi Gras, Steamboat Springs

No matter where you are, Mardi Gras means FUN. You certainly don’t need to be in New Orleans to enjoy this holiday.

In fact, one of the best places to be during Mardi Gras, we would argue, is in a ski town!  Have you experienced Mardi Gras in Steamboat?  It’s an absolute blast!

In Steamboat, the one day affair turns into five - this year being celebrated from February 17-21st.  The festivities kick off on Friday with a Creole Themed dinner at Hazie’s, followed the next day with Mardi Gras festivities ranging from a parade and the crowning of the King and Queen to a free concert with New Orleans’ Dumpstaphunk on the Steamboat Stage.

On Fat Tuesday, Mardi Gras will be celebrated all day on the mountain with bead distributions, Snow Sculpture Contests, and food specials, including:

Gumbo at Rendezvous
Jambalaya at Thunderhead
Red Beans & Rice with Andouille Sausage at The Stoker
Seafood Ettouffee at Ragnar’s
Oysters Cajun Style at Hazie’s
Po Boys & Hurricanes at The Bear River Bar & Grill

Be sure to also try one of the fabulous late-night Mardi Gras parties at one of Steamboat’s nightlife venues.  Favorite spots among locals and tourists alike include the Old Town Pub, Mahagony Ridge, and Tugboat Grill & Pub.

If you’d like to see the full Steamboat Mardi Gras schedule, click here.

Recipe Corner: Emeril Lagasse’s Mardi Gras Jambalaya

Emeril Lagasse's Mardi Gras Jambalaya

8 servings

Ingredients
1 (5-pound) duck, trimmed of fat and cut into 8 pieces
1 teaspoon salt, plus more for seasoning duck
1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, diced
2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped celery
1/2 teaspoon cayenne
2 tablespoons Emeril’s Original Essence, recipe follows
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
3 bay leaves
2 teaspoons minced fresh thyme leaves
2 quarts chicken stock or canned low-sodium chicken broth
3 cups long-grain white rice
1 pound small shrimp, peeled and deveined
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh flat-leaf parsley

Directions
Season the duck pieces with salt and pepper.

Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.

Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.

Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.

Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.

Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.

Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.

Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup