Let The Good Times Roll!

Every time I start to write my blog I think about what we can celebrate and what would be the perfect meal to accompany that celebration. This week is the best week to be thinking about Fat Tuesday a.k.a. Mardi Gras. In New Orleans, it really is the celebration of the year.

Mardi Gras is really the name for Fat Tuesday but also refers to the entire Carnival celebration which starts two weeks before Lent. Fat Tuesday is the last day to feast because the next day which is Ash Wednesday which is the first day of Lent. Everyone celebrates in every possible way because it will be 40 days until the Easter feast.

Ah, celebration! Masks, elegant colorful costumes, parades, “mystic society” balls, the traditional throwing of special beads and dubloons in the streets, and of course, foods and spirits. Bourbon Street is ususally so crowded that it takes a great effort just to cross the street between the lines of celebrants.

A typical meal at this time can consist of Crab Cakes (you can email me for my recipe), Fried Green Tomatoes, Gumbo, Red Beans and Rice, Corn Bread (see my blog from 2-15-11) and Caramel Banana Ice Cream.

QUICK and EASY SOUTHERN STYLE GUMBO

1 medium onion, chopped

2 Celery ribs with leaves, chopped

1 medium Bell Pepper, chopped

8 garlic cloves, chopped

1/4 C flat leaf parsley, minced

olive oil

1 lb. Andouille sausage - 1/2” slices

1 (46oz) bottle spicy V8 juice

1 (14oz) can stewed tomatoes with juice

[1 (14oz) can chicken stock - optional - add as needed for liquid]

cayenne pepper to taste

salt and pepper to taste

Worcestershire sauce - 4 TB or to taste

2 cups frozen Okra, thawed, cut 1/2” slices

1 lb medium shrimp, peeled and de-veined

2 cans crab meat, flaked

Serve with long grain rice

Garnish with chopped scallions and chopped parsley

1. In a Dutch oven or heavy large pot, saute onion, celery, and green pepper in olive oil until tender. Add garlic, parsley and sausage - saute until sausage lightly browned being careful not to burn garlic.

2. Add V8 juice, tomatoes, cayenne, salt and pepper, and Worcestershire saving chicken stock for optional liquid. Bring to boil, reduce heat and simmer for 10 minutes.

3. Stir in okra and shrimp and cook about 7 minutes until shrimp are pink but still tender. Stir in crab meat and heat until crab nicely mixed in with gumbo. Taste, reseason, add liquid as needed.

4. Serve with rice and garnish with chopped scallions and parsley.

“Laissez Les Bon Temps Rouler!”