Raised in New Orleans, Brian Jupiter finds culinary inspiration in grandmother’s cooking
Chicago chef Brian Jupiter serves Southern staples and Mardi Gras specialties at Ina Mae Tavern & Packaged Goods — Photo courtesy of Cyrus Matthews
In New Orleans, Mardi Gras recipes aren’t just for carnival season. Dishes like jambalaya, gumbo, shrimp and grits, and beignets covered in powdered sugar are staples all year. But you don’t have to be in New Orleans to taste some of the best versions of Mardi Gras food. I found it at Ina Mae Tavern & Packaged Goods in Chicago.
Born and raised in New Orleans, Ina Mae Tavern executive chef Brian Jupiter believes that making Southern comfort food is an art. Jupiter spent his childhood alongside his grandmother in her kitchen, preparing family recipes like jambalaya and king cake, proving that you can’t learn love and soul from cookbooks and culinary school alone.
Chef Brian Jupiter shares his easy jambalaya recipe — Photo courtesy of Cyrus Matthews
After rising through the ranks in Chicago restaurants, the chef opened Ina Mae Tavern & Packaged Goods in 2018 as an homage to his grandmother and the New Orleans cuisine he loved and learned to cook as a kid. Jupiter was twice named a James Beard Award semifinalist for Best Chef Great Lakes, and his New Orleans nook in the Windy City has earned three Michelin Bib Gourmand awards (for delicious, comforting food at affordable prices).
“Chef Jup,” as he likes to be called, shares two of his favorite Mardi Gras recipes: easy jambalaya and king cake.
Easy jambalaya recipe for Mardi Gras
Jambalaya is one of the best recipes for Mardi Gras — Photo courtesy of Cyrus Matthews
Jambalaya celebrates the cultural melting pot of New Orleans’ bustling port, where European, African, and Caribbean cooking traditions collide and merge into this iconic rice dish.
“One of my strongest memories of jambalaya is from a family gathering during Mardi Gras season,” Jupiter says. “My grandmother would always make a big pot, with the rich aroma of simmering spices — paprika, thyme, and cayenne — wafting through the house. The base of the dish would start with a mix of onions, bell peppers, and celery, the holy trinity of Creole cooking.”
Jambalaya
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 6-8
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 pound smoked andouille sausage, sliced
2 tablespoons tomato paste
1 medium onion, chopped
1 bell pepper (green or red), chopped
2-3 celery stalks, chopped
3-4 cloves garlic, minced
1 teaspoon fresh thyme
2 teaspoon paprika
2 tablespoons Cajun spice
Salt and pepper to taste
1 can (14.5 oz) diced tomatoes (with juices)
2 cups long-grain rice
2 cups chicken broth
2-3 bay leaves
1 pound shrimp, peeled and deveined (optional)
Green onions and fresh parsley, chopped
Jambalaya celebrates the cultural melting pot of New Orleans — Photo courtesy of Cyrus Matthews
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and sausage, and cook until browned. Add the tomato paste and cook for 5 to 8 minutes. Remove and set aside.
2. To the same pot, add the onion, bell pepper, and celery. Sauté until softened, about 5 to 7 minutes. Add the garlic and fresh thyme, and cook for another minute.
3. Stir in the paprika, Cajun spice, thyme, salt, and pepper. Cook for about 2 minutes. Add the diced tomatoes with their juices and mix well.
4. Return the chicken and sausage to the pot. Add the rice, chicken broth, and bay leaves. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes or until the rice is cooked and has absorbed the liquid.
5. Add the shrimp in the last 5 minutes of cooking. Stir gently to combine, cover, and cook until the shrimp are pink and cooked through.
6. Remove the bay leaves. Adjust seasoning as needed. Serve hot, garnished with chopped green onions and parsley.
Easy Mardi Gras king cake recipe
Chef Jup’s Mardi Gras king cake recipe has all the color and flair for carnival season — Photo courtesy of Cyrus Matthews
The king cake’s roots are in Roman Saturnalia celebrations, but its modern form emerged when French settlers brought the tradition to New Orleans in 1870.
“The first time I encountered king cake, I was attending a Mardi Gras party in New Orleans, and the cake, with its vibrant swirls of purple, green, and gold sugar, stood out in the middle of the table, almost like a jewel,” Jupiter recalls. “It was a visual delight, but the story surrounding it makes it even more memorable.”
King cake
Prep time: 45 minutes, plus rising time (2 to 3 hours)
Cook time: 30 minutes
Servings: 12
Dough ingredients:
1/2 cup whole milk, warmed
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup unsalted butter, melted
2 large eggs
1/2 teaspoon salt
4 cups all-purpose flour
Zest of 1 lemon or orange (optional)
For the filling:
2 cups brown sugar
1 tablespoon ground cinnamon
2 teaspoons kosher salt
For the icing:
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Purple, green, and gold sprinkles (or colored sugars)
Instructions
1. In a bowl, combine the warmed milk, sugar, and yeast. Let sit for 5 to 10 minutes until frothy.
2. In a large mixing bowl, combine melted butter, eggs, salt, and zest (if using). Stir in the yeast mixture. Gradually add the flour, mixing until a soft dough forms. Knead on a floured surface for 5 to 7 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it has doubled in size, about 1 to 2 hours.
4. Prepare the filling: In a bowl, combine the brown sugar, cinnamon, and kosher salt.
5. Preheat your oven to 375 F. Punch down the dough and roll it into a 15×10-inch rectangle. Spread the filling evenly over the dough. Starting with the long end, roll the dough tightly, pinching the seams to seal. Form a ring with the rolled dough and place it on a greased baking sheet, sealing the ends together. Cover and let rise again for 30 to 45 minutes until puffy.
6. Bake the ring for 25 to 30 minutes or until golden brown. Remove from the baking sheet and let the bread cool on a wire rack.
7. In a bowl, mix powdered sugar, milk, and vanilla until smooth. Drizzle the mixture over the cooled cake and immediately sprinkle with colored sugar in sections of purple, green, and gold.
8. It wouldn’t be a king cake without the baby: If you’re following tradition, hide a small plastic baby inside the cake before serving. The person who finds it hosts the next party or provides the next king cake!