The sad fact of the matter is, most of us won't make it to New Orleans to celebrate Mardi Gras. 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 of rice, meat and seafood.

So we decided to put a different spin on jambalaya, with variations playing up ingredients drawn from New England, the Southwest and the West Coast. Just follow the base recipe, adding in the local ingredients of your choice. And don't hesitate to mix and match. The beauty of a dish like this is that it will be delicious pretty much whichever direction you head.

This is a have-it-your-way approach to jambalaya. Follow the base recipe below, adding the variations as you desire.Start to finish: 1 hourServings: 122 tablespoons vegetable oil2 large yellow onions, diced1 large green bell pepper, diced2 stalks celery, diced½ teaspoon red pepper flakes1 pound sausage1 pound boneless, skinless chicken thighs, cut into 2-inch pieces2 cups crushed fire-roasted tomatoesRegional variation of vegetable and seasonings2 cups long-grain white rice, such as basmati2 quarts low-sodium chicken broth3 bay leaves1 pound seafoodSalt and ground black pepperIn a large Dutch oven, preferably cast-iron, over medium-high, heat the vegetable oil. Add the onions, green pepper, celery, red pepper flakes and sausage. Cook, stirring, until browned, about 10 minutes.Add the chicken, tomatoes, vegetable and seasonings, rice, chicken broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the rice is tender, stirring occasionally.Add the seafood and cook for another 5 to 10 minutes, or until the seafood is cooked through. Season with salt and pepper. Remove and discard the bay leaves before serving.New England variation: Use bulk breakfast-style sausage. For the vegetables and seasonings use 2 tablespoons minced fresh sage, ¼ cup chopped fresh parsley, 1 large sweet potato, peeled and diced, and ½ bunch of Swiss chard, chopped. For the seafood, use lobster meat if available, otherwise use peeled and deveined raw shrimp.Southwest variation: Use a diced spicy sausage, such as chorizo. For the vegetables and seasonings use 1 tablespoon chili powder, 2 teaspoons cumin, 1 cup frozen or canned corn kernels, 1 minced chipotle pepper plus 1 tablespoon adobo sauce from a can of chipotles in adobo, and a 3.8-ounce can sliced black olives. Omit the seafood and instead use a 15-ounce can of drained and rinsed black beans. Finish with ¼ cup chopped fresh cilantro.West Coast variation: Use 12 ounces of an herbed chicken or turkey sausage, along with 4 ounces chopped prosciutto. In place of the crushed tomatoes, use a 6.35-ounce container of prepared pesto and a 14-ounce can of artichoke hearts (drained), the zest and juice of 1 orange and 1 lemon, and 2 tablespoons chopped fresh tarragon. Use lump crabmeat for the seafood. Serve topped with sliced avocado.- See more at: http://beedit.sx.atl.publicus.com/article/20140301/Error/702289855&NoCache=1#sthash.Rw7WU8Z4.dpuf