Big Easy Gumbo for Mardi Gras

Celebrate Mardi Gras and Fat Tuesday in grand style!

CopsandDoughnuts

Whisking my flour into the heated peanut oil creates a base for the gumbo.

My Andouille sausage for this gumbo dish is Aidells Cajun Style.

Stirring fresh shrimp into the broth until they turn pink which takes about 5-10 minutes. 

I'll be serving my gumbo over cooked rice.  Let the party begin!

Get down and get ready to "party hearty"!  It's Mardi Gras or otherwise known as Fat Tuesday.  Traditionally in days leading up to Lent, people would gather all their meats, eggs, and cheese remaining in their homes in preparation for weeks of fasting.  The day before Lent began would become known as Mardi Gras or Fat Tuesday.  In our home we will be celebrating with this easy and delicious gumbo. After our gumbo, we can't wait to try Paczkis I ordered from the website, Cops and Doughnuts.  They are located in Clare, Michigan and the bakery is owned by members of the actual city's police department. These Paczkis are the very best I have ever had.  Individually wrapped and my flavor choices were custard, raspberry and chocolate. If loving fried dough with sweet fillings and covered in icing or powdered sugar is wrong, I don't want to be right!
Here's the recipe and how to make this amazing gumbo for your family tonight.

                                ~Big Easy Gumbo and makes 8 servings~
   
1/2 cup peanut oil, 1/2 cup all purpose flour, 1 cup chopped sweet onion, 1 cup chopped green bell pepper, 1 cup chopped celery, 2 teaspoons Creole seasoning, 5 1/4 cups reduced sodium chicken broth, 4 cups shredded chicken, 1/2 lb. andouille sausage cut into 1/4 inch slices, 1 1/2 cups frozen black eyed peas that are thawed, 1 lb. uncooked extra large (16-20) shrimp that are peeled and deveined.

In 4 to 6 quart Dutch oven, heat oil over medium heat.  Gradually stir in flour with whisk and cook for 5-7 minutes, stirring constantly until the flour is chocolate colored.  Be careful not to burn.

Reduce the heat to medium and stir in onion, bell pepper, celery, Creole seasoning and 2 teaspoons of finely chopped garlic if you desire. Cook 3 minutes, stirring constantly.  Gradually stir in broth. Add chicken, sausage and black eyed peas.  Heat to boiling over medium high heat, reduce heat to low. Simmer 20 minutes, stirring constantly.  Stir in shrimp, cook 5 minutes or until the shrimp have turned pink.  Ladle into bowls and I like to serve this dish with crusty bread and butter.  I hope you enjoy this dish and would love to hear from you. Enjoy!