Our virtual Mardi Gras event was February 6, 2021, with a delicious meal, silent auction, and jazz music. We are grateful to all who helped make it a success. There were many behind-the-scenes volunteers that we couldn’t have done it without. We enjoyed the music of local band Brass Differential who recorded three songs exclusively for this event. Catholic Financial Life sponsored the songs My Feet Can’t Feel Me Now and Do Whatcha Wanna. Gerbers Law sponsored the song Hurricane Season. We especially thank the cooks who made all the food. You’ve asked for the recipes. Here they are.
Jambalaya
▪ 1 pound chicken breast, cut into 1-inch pieces
▪ 12 oz. (4 links) Johnsonville New Orleans Andouille sausage
▪ 1 medium-sized onion, cut in large chunks
▪ 1 green bell pepper, seeded & cut in chunks
▪ 3 ribs celery cut in chunks
▪ 1 tsp. Cajun seasoning (used Zatarains)
▪ 1 – 14 oz. can diced tomatoes with green chilies, drained
▪ 1 cup long-grain white rice
▪ 1 can (15.5 oz.) chicken broth
▪ 1# peeled & deveined uncooked shrimp
Cut vegetables in similar-sized pieces for even cooking. Stir all ingredients, except the shrimp, together in a large bowl. Pour into baking dish and cover. Bake at 350° for 1 -1 ½ hours. Add shrimp in last 30 minutes of baking. Check and stir several times throughout.
Cornbread Casserole
▪ 1 can cream style corn
▪ 1 can whole kernel corn, drained
▪ 1 stick melted butter
▪ 1 cup sour cream
▪ 1 pkg. Jiffy Corn Muffin Mix
▪ 2 eggs, slightly beaten
Mix all ingredients well. Pour into greased casserole dish. Bake for 1 to 1 1/2 hours at 350°.
Authentic New Orleans Style Gumbo
Ingredients for the Roux
▢1 heaping cup all-purpose flour (1 ¼ – 1 ½ )
▢2/3 cup oil (vegetable or canola oil)
Ingredients for the Gumbo
▢1 bunch celery, diced, leaves and all
▢1 green bell pepper, diced
▢1 large yellow onion, diced
▢1 bunch green onion, finely chopped
▢1 bunch fresh parsley leaves, finely chopped
▢2-3 cloves garlic
▢1-2 Tablespoons cajun seasoning * (I used 1 TBSP Zatarains)
▢8 cups Chicken broth *
▢12 ounce package andouille sausages , sliced into coins
▢Meat from 1 Rotisserie Chicken*
▢2 cups Shrimp, pre cooked
▢Cooked white rice for serving
Instructions
Make the Roux*. In a large, heavy bottom stock pot, combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience. When it’s finished, it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 7 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning to taste.
Add meat. Add chicken, sausage, and shrimp.
Taste and serve. At this point taste it and add more seasonings to your liking–salt, pepper, chicken bullion paste, garlic, more Joe’s stuff or more chicken broth–until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Notes roux. The roux can be made 3-5 days in advance, stored in a large reseal-able bag in the fridge.
Notes chicken and broth. The best way to make this gumbo is by buying a rotisserie chicken–removing all the chicken, and using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth. You can use store-bought chicken broth, but homemade is way better! (I used store-bought for the Mardi Gras.)
Storing Instructions. Store Gumbo covered in the refrigerator for 3-4 days.
Freezing Instructions. This recipe makes quite a lot, so save leftovers for another day! To freeze gumbo, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Nutrition. Calories: 464kca. Carbohydrates: 5g. Protein: 12. Fat: 29g. Saturated Fat: 3g. Cholesterol: 116mg. Sodium: 1303mg. Potassium: 371mg. Fiber: 1g. Sugar: 1g. Vitamin A: 230IU. Vitamin C: 38.4mg. Calcium: 94mg. Iron 1.7mg.
Our jazz songs’ sponsors. Thank you for your support!
