Mardi Gras Gumbo

The Mardi Gras season is upon us and that means celebrating with good food, good drinks, awesome music and great friends. If you can't "Let the good times roll" on Bourbon Street, try this recipe and celebrate with your friends and family.

This gumbo recipe is simple and classic with its roots in French, Spanish, Native American, African and Island cultures and flavors . Though it looks complicated from the start, if you break it down you will have great results every time.

The cool thing about gumbo is that you can add anything you like. Feel free to add any type of canned, fresh or frozen vegetables, roots (parsnips, rutabaga, carrot, turnips) , and meats and seafood like venison, pork, lamb, crawfish, lobster.

* Remember to be patient with your roux. It is the basis of the whole dish and adds great flavor, color and thickness to your gumbo. Go slow and low and stir the whole time.

Homemade Mardi Gras Gumbo

  • 3 tbsp. Oil
  • 1 lb. Andoullie Sausage
  • 2 lb. Chicken thighs, Boneless, Skinless, chopped
  • 1 tbsp. Salt and Pepper
  • 1 C Oil
  • 1 C Flour
  • 4 C Onion, chopped
  • 2 C Pepper, chopped
  • 2 C Celery, chopped
  • 2 Tbsp. Garlic, minced
  • 2 qts. Seafood Stock
  • 12 oz. Beer
  • 3 Bay Leaf
  • 1 tbsp. Hot Sauce
  • 3 tbsp. Creole Seasoning (See link below)
  • 1 tbsp. Worcestershire Sauce
  • 1 lb. Shrimp, peeled and deveined
  • 1. Make the roux by placing a large pot on low heat. Add the flour and oil to the pot and mix until incorporated. Slowly cook this "roux" for 2 hours, or until it is the color of peanut butter. Stir constantly and do not burn this mixture. Be patient, this is a slow process.

    2. In a large skillet, heat the oil on medium heat. Brown the sausage and remove from the pan. Brown the chicken and remove. Set the meat aside and chop into small pieces, reserving all of the juices.

    3. When the roux is done, add the chopped vegetables to the pot and sauté for 10 minutes.

    4. Slowly whisk in the broth and beer so that no lumps form. Add the meat, bay leaf, seasoning and bring to a simmer. Cook for 2 hours skimming of any fat and foam that floats to the top.

    5. Add the Worcestershire and hot sauce and mix. Add the shrimp and simmer for 10 minutes. Season the gumbo with salt and pepper and serve with a bowl of white rice. Garnish with parsley and green onion.

    Link for Creole Seasoning:

    Link for gumbo Video with Chef Egg:


    Comment Moderation is enabled. Your comment will not appear until approved.

    Sarnoff Samurai Strategies 7/19/16 - 11:21 PM
    The information you provided is really useful. Thanks for posting!

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