The Food and Wine Hedonist

leave your inhibitions at the door

Mardi Gras! My Gumbo Recipe Again

I was going to re-post this on Fat Tuesday, but figured I’d do it a day early in case you were looking for something special to make.  It’s one of my favorite dishes and this recipe KICKS BOOTY!  For those vegetarians out there, I posted a pretty good recipe for Gumbo z’Herbes.  

Enjoy this recipe.  Btw – I still have yet to have someone take me up on my offer for beads.  Maybe this is the year?


Mardi Gras.  Fat Tuesday. Shrove Tuesday.  Whatever you call it – Laissez les bons temps rouler!


So what is Mardi Gras besides a big drunken excuse for debauchery in New Orleans or Rio de Janeiro?  Well, officially it’s the last day before Lent, the Catholic season of penance and prayer that begins on Ash Wednesday and ends weeks later on Easter Sunday.  99.9999% of Catholics give up sort of  luxury or engage in some kind of self-denial as a sign of piety such as giving up sweets or coffee.  The other .0001% is me – every year I give up Catholicism for Lent.  (Feel free to join me.)  So in advance of a whole season where they are supposed to be good boys and girls, Catholics would party their asses off the day before Ash Wednesday.

In 1920s New Orleans, people in the parades started throwing beads to people in the crowd and over the years they’ve become much sought-after souvenirs.  In keeping with the American tradition of taking things too far, it then morphed into women baring their breasts in exchange for beads.


It’s become a little tacky, so let’s update it for the blogging age.  If any of you female readers email me a pic of you flashing your breasts, I’ll email you a picture of beads.  Fair trade?



Chicken and Andouille Gumbo

I love New Orleans cuisine and this is one of my favorite dishes.  In fact, we named our dog Gumbo.  Of course, there’s that uncomfortable moment when I (a Filipino) tell people I cooked Gumbo last night…

This recipe is originally from Emeril Lagasse which I’ve modified over the years.

  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1.5 cups chopped celery
  • 1 green bell pepper, chopped
  • 1.5 pounds andouille – I got mine from Biercamp.  I took the last couple so I made up the rest with their delicious  jalapeno sausage
  • Salt
  • 1 tsp cayenne
  • 5 bay leaves
  • 8 cups of water
  • 1 pound chicken, cut up in small chunks, sprinkled with cajun seasoning
  • 1/2 cup chopped parsley
  • 1 cup chopped green peppers
  • 2 Tablespoons file powder

1 – Make the roux – Mix oil and flour in a large pot over medium-high heat.  Stir slowly for about 30-35 minutes until the roux is dark brown.  Make sure you stir constantly so it doesn’t burn.

This pic actually looks yellow, but it was brown.  I usually go much darker.

This pic actually looks yellow, but it was brown. I usually go much darker.


2 – Add the onions, celery, peppers, and stir until softened.
3 – Add the sausage, a tsp or two of salt, cayenne, and bay leaves.  Cook for about 5 minutes.

Gumbo sausage


4 – Add the water, bring to a boil, and then lower heat.  Simmer for about an hour – uncovered and stirring occasionally.
5 – Add the chicken and simmer for 2 hours.  Skim off any fat.
6 – Remove from heat, take out bay leaves.  Stir in parsley, green onions, and file powder.
7 – Serve with a dollop of rice.


A little lighter than usual due to the lighter roux, but still good. Going darker on the roux gives it a little more depth.



Laissez les bons temps rouler!



About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

8 comments on “Mardi Gras! My Gumbo Recipe Again

  1. newsanchortohomemaker
    March 3, 2014

    I’ve never been to New Orleans, but I really want to go. Your gumbo recipe look great! Pinning this now 🙂

  2. free Instagram Followers
    March 3, 2014

    Hey there! This is my first visit to your blog! We are a team of volunteers and
    starting a new project in a community in the same niche.
    Your blog provided us valuable information to work on. You have done a wonderful job!

  3. Liza M.
    March 3, 2014

    I’ve got a gumbo recipe on my blog as well (simmering as I type). Mine is from Bon Appetit and has more steps but the same ingredients. I may revise next time! And New Orleans? Favorite city!! There’s plenty of clean family Mardi Gras fun outside of the French Quarter and during the two weeks leading up to the big day. It’s not all beads and breasts.

  4. Megan @ MegGoesNomNom
    March 13, 2014

    Pinned it! 😀

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on March 3, 2014 by in Cooking, Travel and tagged , , , , , , , , .
%d bloggers like this: