A list, 3 naked ladies and a recipe for Mardi Gras

Fun Facts about Mardi Gras

1.  Mardi Gras is French for "Fat Tuesday"
2.  In 1699, a French explorer, Iberville, brought Mardi Gras to America when he arrived at a spot about 60 miles south of present-day New Orleans. His native country had celebrated Mardi Gras for centuries, so in honor of his local traditions, he named the spot Point du Mardi Gras.
3.  1837 is the first documented New Orleans parade
4.  In 1857, the Krewe of Comus was formed, and the term "krewe" was added to the Mardi Gras lingo. Comus started many of the traditions we know today, such as having themed parades with floats and holding after-parade balls.
5. Mardi Gras is a legal holiday in New Orleans, Louisiana.
 

6.  the ever-popular beaded necklaces, so ubiquitously associated with Mardi Gras today, didn't come into play until the 1880s

7.The trinkets that are thrown during a parade are called "throws". These throws most often consist of plastic beaded necklaces, plastic cups, and doubloons

8.  The most common phrase shouted by parade-goers is "Throw me somethin', Mister!"

9.  On Bourbon Street, women will often trade a flash of bare breasts for a bunch of beautiful beads.

10.  Did you know that purple, green and gold are the traditional colors of Mardi Gras?

   Purple represents justice, green is faith and gold symbolizes power

11.  The recipient of the King Cake baby is King for the Day and will have good luck for the year.


Spicy Cajun Jambalaya

1 Tablespoon olive oil
8 ounces of boneless, skinless chicken breast cut into 1 1/2 pieces
1 large green bell pepper
1 small onion
2 stalks of celery, diced
2 garlic cloves crushed
1 28-ounce can diced tomatoes with juice
1 8 ounce can tomato sauce
1 cup chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
3/4 cup brown rice
1 pound medium raw shrimp, shelled and deveined
2 Tablespoons finely chopped parsley

Combine all ingredients except shrimp and parsley in 4-quart slow cooker, stir to mix well. Cover and cook on high for 4 hours or low for 8.
Add shrimp and parsley and cook for an additional 10 minutes, Season with salt and pepper. 
Serve with crusty garlic bread to sop up the sauce....

Enjoy!  Laissez les bons temps roulez! (Let the good times roll)