Fat Tuesday Gumbo
Fat Tuesday… Mardi Gras… Carnival… its coming up next week. Some countries mark the day by eating special foods. In England and Ireland, pancakes are the fare for the day! For me, I can’t think about Fat Tuesday without thinking about New Orleans and the Mardi Gras.
A few years back I had the opportunity to visit New Orleans. It was not during Mardi Gras – I don’t think that is quite for me! But what a fun place! While I was there I fell in love with the food, music and sights. I picked up a cookbook while I was there in hopes to recreate some of the tasty Cajun food. Some of the ingredients are not easy to find if you are not down South but I have a recipe that doesn’t include some of the tougher spices to find in most areas of the country.
This is recipe where you can be somewhat creative. Make the basic recipe and you can add other meats and seafood.
I was hoping to recreate the tasty Cajun food from the south. Some of the ingredients original ingredients are not easy to find, but I have a recipe that doesn’t include some of the tougher spices to find in most areas of the country.
This is recipe where you can be somewhat creative. Make the basic recipe and you can add other meats and seafood.
- 3/4 cup flour separated
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper omit if you prefer
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 6 uncooked chicken breasts cubed
- 1/4 cup vegetable oil
- 2 cups chopped onion or scallions
- 1 1/2 cups chopped bell pepper I use red
- 1 1/2 cups chopped celery
- 6 cups chicken broth
- 3/4 lb sausage Andouille would be most authentic
- 2 cloves garlic minced
- 3 cups cooked rice to serve
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Mix 1/4 cup flour with seasonings and then toss with chicken until the cubes are well coated.
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Saute chicken in a large skillet with a little oil until browned. Drain and set aside. Brown sausage and cut into slices.
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Now you will make the "roux". In a heavy saucepan over low to medium heat add 1/4 oil. When its hot, start adding the 1/2 cup of flour, whisking it smooth. As the roux cooks you will see the color darken. You want it to become a dark brown color.
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Remove roux from heat and add chopped vegetables. Return to heat and cook 5 mins.
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Slowly add chicken broth, stir until well blended. Bring to boil and add chicken, sausage and garlic.
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Reduce heat and simmer for 1 hour.
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Taste and adjust seasonings. Serve over rice and with Tabasco sauce!
