Tag Archives: Gumbo

Fat Tuesday Recipes

Today is Fat Tuesday. In Hawaii it’s Malasada Day and in Polish communities it’s known as Paczki Day. A paczki (pronounced poonch-key) is a delicious, dense, deep-fried, cream- or fruit-filled doughnut that puts the fat in Fat Tuesday. Weighing in at nearly 400 calories, the paczki is almost as delightful (in my opinion) as the malasada, which is also a doughnut-like treat topped with sugar and devoured by millions on this day before Ash Wednesday. If you can’t make it to New Orleans to celebrate Fat Tuesday, but you want a taste of real Cajun cooking, then consider making the … Continue reading →

Drumstick Gumbo

Since my parents were both born and raised in the heart of Cajun Louisiana, my mom cooked many a Cajun meal while I was growing up. One of those Cajun meals she cooked and still cooks especially when it’s cold outside is gumbo. Often my mom would change up the meat in the gumbo, but the meat this recipe calls for is easy to find in the grocery store: chicken drumsticks. Right after I got married, I asked my mom for her gumbo recipe, and of course like any good mom, she gave it to me! The main part of … Continue reading →

Gumbo

Gumbo is a stew that is normally found in the South, especially New Orleans and southern Louisiana, but you may also find it as far north as South Carolina. It is especially great when served over rice, so if you’ve never had gumbo, you may want to give this recipe a shot! For this recipe, you will need butter, garlic cloves, two small onions, celery, fresh okra, all purpose flour, beef stew meat (cubed), one 16 ounce can of whole tomatoes, sugar, fresh parsley, fresh thyme, bay leaves, salt, ground cayenne pepper, black pepper, adnouille sausage (smoke sausage can be … Continue reading →

Seafood Gumbo

Seafood Gumbo All this needs is some good bread for a side. INGREDIENTS: 2 lb shrimp 1 pint oysters 1/2 lb crabmeat, fresh or frozen 2 tbs oil 2 tbs flour 3 cup okra, 2 medium onions, chopped 1 can tomatoes 2 quart water 1 whole bay leaf 1 tsp salt DIRECTIONS: 1. Peel shrimp before cooking & devein. 2. Over medium-low heat in a skillet, place flour in the oil and let cook, slowly, until the flour starts to brown. 3. Adjust heat so that the flour does not burn. You want the flour to turn dark brown, stir … Continue reading →