2 Mardi Gras Gumbo

Woo.  Mardi Gras party...my kitchen.  Dinner time.  

Be there.

PS.  Have you tried these yet?  I found it in the freezer section of Trader Joe's... ah-mazing.

They are little frozen cubes of garlic - perfect for cooking.  There are all kinds of herbs too, I need the Cilantro...I'm always buying a bunch and finding it later, smushed at the bottom of the drawer.

One of my good friends makes an awesome Gumbo.  Her roux is to die for.  I can only hope she would approve.

I'm not sure why but our Mardi Gras party consisted of cooking to Amy MacDonald music, Jimmy Buffet, eating Gumbo and playing Rummy (the card game).

Did you celebrate at all?

Recipe:

(inspired by the one and only Emeril)

4 links of Chicken Andouille Sausage sliced

2 Tablespoons All Purpose Flour

2 Tablespoons Butter

1/2 medium onion chopped

1 16 oz bag of frozen chopped bell peppers (red, green, yellow)

28 oz. can of diced tomatoes, drained

2 cloves of garlic chopped

2 cups frozen, cut okra

1 tsp. salt

1 tsp. Black Pepper

1 tsp. Paprika

1/4 - 1/2 tsp. Cayenne (how hot do you like it?)

2 bay leaves

1 Tablespoon Fresh Parsley chopped

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 tsp. Oregano

1/4 tsp. thyme

cooking spray

1 box of cornbread

Directions:

1. In a large skillet, over med-high heat, cook the sliced Sausage just until brown.  Remove from pan and set aside.

2.  Turn down the heat to medium-low.  In the same skillet add the flour and butter, stir constantly until a dark, reddish, brown.  Be careful not to burn!  This will give your roux a great flavor.

3.  Add the onions and peppers to the roux, stir to mix evenly.  Also, throw in the garlic now.  Cook 4-5 minutes.

4.  When your onions are translucent, add the diced tomatoes.  Stir.  Now for the plethora of spices.  I didn't have a creole seasoning mix, so I used Emeril's recipe for his special seasoning.  Add and stir well.  Cook until the tomatoes are heated through.

5.  Preheat your oven according to your Cornbread directions.  

6.  Add the okra to your skillet and cook about 3 minutes.  With okra, you don't want it to get too mushy (in my opinon) so I didn't worry about cooking it all the way through in the pan, since it would continue cooking in the oven.  

7.  Prepare a 13 x 9 baking dish with cooking spray.  Set aside.

8.  Mix your cornbread according to box directions or recipe.

9.  Add your tomato mixture to the prepared baking dish, and then stir in the sausage that has been set aside.  

10.  Pour your cornbread batter over the top and bake as directed.

Laissez les bons temps rouler!!!