Tag Archive | "mardi gras"

Griffin to Go: Pancake Day Is a Tradition Worth Biting Into

This coming Tuesday, the final day before the Lenten season, has a bunch of different names. Mardi Gras is probably the most famous, or Fat Tuesday, as we translate it. But it’s also known as Shrove Tuesday or Pancake Day.

Pancakes made to order can be yours. I  wasn’t familiar with either of the latter two names until in the last few years and had no idea where the names came from. I came across a reference recently in Oliver Goldsmith’s “The Vicar of Wakefield,” a picaresque novel from 1766. In the course of narrating his life story, the Vicar recalls how his parishioners “religiously ate pancakes at Shrovetide.” That phrase made no impression on me when I first read the novel back in high school, but it stopped me in my tracks when I re-read it a few weeks ago.

It made me think: How long have people celebrated the last day before Lent by eating pancakes?

A few answers could be found in Robert Chambers’ 1869 volume, “The Book of Days”:  “Shrove Tuesday derives its name from the ancient practice, in the church of Rome, of confessing sins, and being shrived or shrove, i.e. obtaining absolution, on this day.

“When Shrove Tuesday dawned, the bells were set a ringing, and everyone abandoned himself to amusement and good humour. All through the day, there was a preparing and devouring of pancakes, as if some profoundly important religious principle were involved in it. The pancake and Shrove Tuesday are inextricably associated in the popular mind and in old literature. Before being eaten, there was always a great deal of contention among the eaters to see which could most adroitly toss them in the pan.”

Chambers goes on to cite Shakespeare’s reference to the tradition in “All’s Well That Ends Well,” when one of the characters talks about how he’s “as fit as a pancake for Shrove Tuesday.”

But the author never settles on an exact history. Perhaps the initial date someone ate a pancake on the last day before Lent will never be unknown, but Ellen Castelow offers the earliest date I could find in an article on She traces the pancake’s appearances in cookbooks back to 1439. Scarcely a few years later, flapjacks and the last day of merriment before Lenten’s time of abstinence were already linked in the form of a pancake race, a decidedly British tradition that has not crossed the ocean.

pancake“The most famous pancake race takes place at Olney in Buckinghamshire,” Castelow writes. “According to tradition, in 1445 a woman of Olney heard the shriving bell while she was making pancakes and ran to the church in her apron, still clutching her frying pan. The Olney pancake race is now world famous. Competitors have to be local housewives and they must wear an apron and a hat or scarf.”

We Texans would rather race to a stack of pancakes than run with them, as the lines outside both Magnolia Pancake Haus locations prove. And we have modified the treat in various ways to suit our tastes. Looking through dozens of Lone Star cookbooks turned up a great many variations beyond the traditional blend of eggs, flour, salt and milk. Corn cakes are a given in a state where corn tortillas rule, but there were also pancake recipes that called for rice, sweet potatoes, oatmeal, you name it.

Here are four variations that show the range of flavors you can get from. Donnie’s Corn Pancakes comes from the San Antonio Symphony League’s “San Antonio Cookbook II” from 1976, while the Sour Dough Pancakes recipe can be found in the 1992 update of the “Houston Junior League Cookbook.” Sunday Night Pancakes, dressed to the nines with vanilla and cinnamon, appears in the 1973 “Fiesta: Favorite Recipes of South Texas” from the Junior League of Corpus Christi. Gingerbread Pancakes can be found in Terry Thompson-Anderson’s compilation, “Lone Star Eats.”

The best thing is that you don’t have to wait for Shrove Tuesday to try these treats. They’re good all year long.

Sour Dough Pancakes

1 package dry yeast
1 cup water
1 3/4 cups flour
1/4 teaspoon baking soda
3/4 teaspoon salt
3 1/2 tablespoons sugar
2 eggs

Put yeast in a moderately large, dry bowl; add water and stir. Add flour to make very stiff mixture. Cover with wet cloth and let stand, overnight, in warm place. The next morning, before making pancakes, remove and refrigerate about 3 tablespoons yeast mixture. (This will be a “starter” to keep on hand in refrigerator.)

To make the pancakes, add to remaining yeast mixture the baking soda, salt, sugar and eggs; batter will be very thin. Brush griddle with bacon grease and cook pancakes. When bubbles rise and burst, turn cakes over. Cook only once on each side.

Makes 12 (5-inch) pancakes.

Any night before pancakes are desired, add 1 cup water and 1 3/4 cups flour to refrigerated “starter.” Cover with wet cloth and let stand, overnight, in warm place. Next day, reserve another “starter,” then proceed as before to make pancakes. Process may be repeated indefinitely.

From Mrs. H.E. Hunt (Elinor Pierce)/”Houston Junior League Cookbook”

pancake1Donnie’s Corn Pancakes

1/2 cup flour
1 cup corn meal
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 heaping teaspoon sugar
1 egg

Combine flour, corn meal, baking powder, salt, milk, sugar and egg, and beat well. Cook on a lightly oiled hot griddle or skillet.

Makes 12 to 15 pancakes.

From Mrs. Dorothy C. Pickett/”San Antonio Cookbook II” collected by the San Antonio Symphony League

Sunday Night Pancakes

2 eggs
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup water
1/2 teaspoon salt
1 cup flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 1/2 teaspoons baking powder

Beat eggs; add sugar, milk and water and beat well. Add salt, flour, nutmeg, cinnamon, vanilla and baking powder. Beat until fluffy. Drop by spoonfuls on lightly greased griddle. Batter will be thin. Turn pancakes when they begin to bubble. They are delicious served with apricot syrup.

Makes 4 servings.

From Mrs. Robert Dunn (Ann Furman)/”Fiesta: Favorite Recipes of South Texas”

Gingerbread Pancakes

2 eggs
4 tablespoons brown sugar
1/2 cup buttermilk
1/2 cup prepared decaf coffee
1/2 cup water
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups flour
4 tablespoons butter, melted
1 tablespoon baking powder
2 teaspoons baking soda

Mix eggs, sugar, buttermilk, coffee, water, spices and flour. Add butter. Mix just until blended. Add baking powder and baking soda. Mix just until blended. Cook as you would ordinary pancakes.

Makes 4 large pancakes.

From Kerbey Lane Cafes, Austin, “Remember the Flavors of Austin”/”Lone Star Eats: A Gathering of Recipes from Great Texas Cookbooks,” edited by Terry Thompson-Anderson

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Celebrate Mardi Gras at Wildfish Seafood Grille

Grilled Oysters, such as Oysters Rockefeller, are popular Mardi Gras treats.

Wildfish Seafood Grille in San Antonio gears up to celebrate one of the year’s most prized holidays on Tuesday, February 21st. While there won’t be a “Fat Tuesday” parade, diners can enjoy a “food carnival” complete with authentic Southern cuisine and plenty of charm. Executive Chef Eddie Djilali will serve up festive offerings including:

• Louisiana Oysters

• The Wildfish All Lump Crab Cake Sautéed with Chive Remoulade Sauce

• Broiled Oysters with spinach and artichoke fondue

• Lemon Sole in Parmesan Crust sautéed with Plum Tomato, Herb Salad and Lemon-Garlic Butter Sauce

• Gulf Snapper Filet with Fresh Jonah Crab sautéed with Lemon-Chive Butter Sauce

• Two, ½-pound West Australian Lobster Tails, Broiled with Drawn Butter and Lemon

The restaurant will also feature traditional New Orleans-style cocktails including mojitos, bloody marys and mint juleps upon request.

Located at 1834 NW Loop 1604 San Antonio, TX 78248, Wildfish is open daily for happy hour at 4 p.m. and for dinner nightly in the dining room at 5 p.m. Patio dining and valet parking is available. For more information please call 210.493.1600 or visit the website at



Wildfish Seafood Grille offers the finest fresh fish, hand-shucked shellfish and Midwestern, aged USDA prime center-cut steaks set in a high energy, casual, contemporary environment centered around an exhibition kitchen, innovative raw bar and a showpiece bar and lounge.



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Oyster Artichoke Soup

On my first adult visit to New Orleans, I started things off with lunch at Galatoire’s, which remains among the city’s finest restaurants. I can still remember my first taste of Oyster Artichoke Soup, with its intoxicating mix of oyster brine, tangy artichoke and butter. You could make this recipe with unshucked oysters and fresh artichokes, as Galatoire’s does. I find myself to be lazier and prefer the ease of this version from “La Bouche Creole,” a souvenir I picked up on that trip.

Oyster Artichoke Soup

2 dozen oysters and their water
2 bunches shallots, chopped (about 6 large or 8 medium shallots)
1/2 pound butter
3 tablespoons flour
1 (14-ounce) can artichoke hearts
2 bay leaves
Salt, to taste
White pepper, to taste

Poach the oysters in their own water. Strain, reserving water, and set aside.

Sauté the shallots in melted butter. When they are transparent, add the flour. Mix well, stirring constantly, for 5 minutes. add oyster water and the juice from the artichoke hearts. Pour in additional water to make enough for eight to 10 diners. Add 2 bay leaves, and salt and white pepper, to taste. Slowly bring to a boil. Chop the oysters and artichoke hearts and add to the soup. Cook for a few more minutes and serve.

Makes 8 to 10 servings.

From “La Bouche Creole” by Leon E. Soniat Jr.

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Julie Tronchet Masson’s Okra Gumbo

Put on a steaming pot of gumbo for Mardi Gras.

“Julie Tronchet Masson was the ancestor of my friend Lou Costa, who has the distinction of being a descendant of one of New Orleans’ oldest families,” Jessica B. Harris writes in “Beyond Gumbo: Creole Fusion Food from the Atlantic Rim” (Simon & Schuster, $27). “This version of gumbo is one of the treasured family recipes that Lou and his family whip up when they entertain in their glorious antique-filled house that used to be a Freedman’s Bureau. I’ve spent many an evening there, sitting on a stool in the kitchen chopping and helping out.”

Get your family to pitch in and do likewise to create this Creole favorite.

Julie Tronchet Masson’s Okra Gumbo

1 1/2 pounds okra
2 tablespoons vegetable oil
2 medium onions, chopped
4 cloves garlic, minced
3/4 pound ham, cut into 1/2-inch pieces
2 1/2 pounds medium to large shrimp
1 pound lump crabmeat, picked over
Salt, to taste
Freshly ground black pepper, to taste
White rice, for serving

Slice the okra and place in a heavy Dutch oven with the oil. Fry for 20 minutes or until all stickiness is gone. Add the onion, garlic and ham, and cook for 5 minutes, or until the onions are wilted but not browned. Add the shrimp and crabmeat and 2 cups of water. Cook for 15 minutes and add salt and pepper. Cook for an additional 10 minutes. Serve hot over white rice.

Makes 6 servings.

From “Beyond Gumbo: Creole Fusion Food from the Atlantic Rim” by Jessica B. Harris

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It’s Time to Party!

Mardi Gras is just around the corner. Are you ready to party?

Fat Tuesday is a time to celebrate the bounteous flavors we have before some of us embark on 40 days of self-sacrifice. So, before you exorcise your demons, exercise them in a bacchanalia worthy of the Big Easy.

It is in that spirit that we offer three recipes. One is for a traditional Creole soup filled with oysters, artichokes, butter and more wonderful things.

Second is a gumbo chock full of ham, shrimp and crabmeat, as well as the traditional okra. (Gumbo is an African word for okra, so the dish was created with the vegetable in mind. If you don’t like the slime, follow the recipe closely.)

Finally, what’s a party without a great cocktail or two? To make sure you imbibe something wonderful, we offer a recipe for a Big Easy tradition, the Cocktail à la Louisiane, an irresistible blend of whiskey, Benedictine, Peychaud bitters and other wonders. (I found the Peychaud Bitters at Spec’s.)

From our files are a few more recipes and ideas to make your Mardi Gras even more flavorful:

Sandy White’s Crazy Good Gumbo

A Genuine Sazarac

Last-Minute Mardi Gras


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Cocktail à la Louisiane

Cocktail à la Louisiane

“This is the special cocktail served at Restaurant de la Louisiane, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu.”

Stanley Clisby Arthur wrote that in 1937 in his now-classic cocktail compendium, “Famous New Orleans Drinks and How to Mix ‘Em.” La Louisiane, which opened in 1837, is still in operation today, offering dishes as mouthwatering as in Arthur’s day.

Cocktail à la Louisiane

1/3 jigger or 1/2 ounce rye whiskey
1/3 jigger or 1/2 ounce vermouth
1/3 jigger or 1/2 ounce Benedictine
3-4 dashes Pernod or other absinthe substitute
3-4 dashes Peychaud bitters

Mix in a barglass with lumps of ice. Strain into a cocktail glass in which has been placed a maraschino cherry.

Makes 1 cocktail.

Source: “Famous New Orleans Drinks and How to Mix ‘Em” by Stanley Clisby Arthur

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The Good Times Roll at Ma Harper’s

Eighteen students from Legacy Middle School, their teachers and assistants filled Ma Harper's Creole Kitchen for a Mardi Gras party.

Mardi Gras is always a special time at Ma Harper’s Creole Kitchen at 1830 S. W.W. White Road. Just think of the gumbo, red beans and rice, jambalaya and po’ boys that Alice “Ma” Harper produces in her kitchen, and you know the good times will roll.

This year’s gathering was even more noteworthy, because Harper, 80, opened her restaurant to a group of children from Legacy Middle School.

Eighteen students plus their teachers and assistants filled the restaurant for a party filled with color, music and food.

The idea came about when Harper met a group of the students at the nearby Dollar General store. She decided then and there to show the kids a little New Orleans-style hospitality, life skills teacher Jenna Bonanno said.

“She asked me how many would be coming for the party, and I said five,” Bonanno said.
“Five ain’t no party,” Harper replied.

Alice "Ma" Harper donned a festive red blouse and Mardi Gras beads for the party.

So, Bonanno recruited several other classes and even her young daughter, Gia, to join her and her students. The groups included Kelly Joseph’s maximum resource class and Kathy Hoskins’ deaf education class.

“I got back with Ma and told her I thought there would be 14,” she said.

“Now that’s a party,” Harper replied.

And even that number grew by Tuesday’s get-together.

The celebration started with a meal that included such kid-friendly fare as hotdogs, with or without chili, plus chips, cookies and a punch made from orange and pineapple juices.

Afterwards, the students received goodie bags, some of which were filled with beads and masks, while others had Harlequins and candies.

Several of the students joined a line parading around the room to some traditional New Orleans Dixieland jazz. Later, one student, Isaac Ramon, offered a rendition of “The Star-Spangled Banner” that was so heartfelt, no one in the room will forget it any time soon.

Harper received some help from Lita Salazar, president of the San Antonio Restaurant Association and owner of three area McDonald’s restaurants.

Kevin Aaonsen (center), a student at Legacy Middle School, enjoys the Mardi Gras party with his mother, Gloria Aaonsen (left), and teacher's assistant Isabel Guerrero

Salazar served up the hotdogs to the kids. Much to the surprise of the students in the deaf education class, she was able to communicate with them using sign language. She has a deaf son, who is away at college, she told them, adding that “at my house, everybody signs.”

Opening her restaurant to someone in need or to someone whose day could use a little brightening is nothing new for Harper.

As Salazar said, “If not this school, then some other school. If not some school, then the people under the bridge. If not them, then the Women at the Well. She always gives and gives and gives.”

Patra Ray (left) and Tarra Taylor enjoy their Mardi Gras masks.

Gia Bonanno holds her hot dog while watching the party in full swing at Ma Harper's Creole Kitchen.

Ethan Haley (right) gets into the swing of the music while a dancing parade of his classmates goes by.

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Griffin to Go: Drink in Some Mardi Gras Spirit

The cover of the book says it all: “Famous New Orleans Drinks (And How to Mix ‘Em).”

Well, almost all. This gem from one Stanley Clisby Arthur was first printed in 1937, a few years before the introduction of the Hurricane by Pat O’Brien, whose name still graces a chain of bars, including one on the River Walk.

But don’t let that deter you from searching out this slender volume, because it is a treasure trove of facts and stories behind the potent potables that dominated the Big Easy, and many a Southern bar, during the era. It’s little wonder the book is still in print today.

My copy, given to me by dear friends who understand the joys of a well-mixed cocktail and a well-spun story, is from the book’s fourth printing, which was in April 1941. The country was still months away from the second world war at that time, and some areas were only beginning to emerge from the Great Depression.

Though Prohibition had ended only a few years before, Arthur proudly hails his city as “the home of civilized drinking” for more than a century.

He doesn’t stop there: “The flowing bowl and the adept mixing of what went in it has constituted as high an art in this Creole city as the incomparable cooking for which it is famed.”

To prove his point, Arthur offers recipes for drinks that are still shaken, stirred and layered at many a New Orleans haunt, including the Sazerac, the Absinthe Frappé, Ramos Gin Fizz and Planter’s Punch.

“The quality of mixed drinks as served in New Orleans has always appealed to the sophisticated taste,” Arthur writes. “It was here that your most modern of American beverages, the cocktail, first came into being and was given its jaunty name.”

Etymological stories are of particular interest to the author. The term “julep,” for example, dates as far back as 1400 A.D., he writes, “long before we ever heard of the Southern States of these United States, where the julep is popularly supposed to be indigenous.”

But Arthur doesn’t stop there. He goes on to give advice about how to make a julep that will keep you smiling: “Don’t use rye whiskey in making a julep. If you do use whiskey, let it be Bourbon, which serves its highest purpose when it becomes a component part of that prince of all thirst-quenchers known as the Mint Julep.” As a Kentuckian who honors the derby each May, I heartily concur.

I also love the fact that so much of the lore remains up-to-date more than 70 years after the book’s initial publication. Take this passage on one of the Latin Quarter’s still-popular nightspots: “Of all the ancient buildings in New Orleans’ famed Vieux Carré, none has been more glorified in story and picture than a square, plastered-brick building at the corner of Bourbon and Bienville streets, known as the Old Absinthe House.”

The building, erected in 1806, was originally used for importing, then bartering foodstuffs and tobacco. Over the course of its history, it became a grocery, a boot shop, and, in 1846, “a coffee-house, as saloons were then called.”

Today, you can taste a cocktail made with real absinthe there.

Absinthe, or actually something called “absinthe substitute” (which I would take to be Herbsaint, Pernod or a similarly anise-flavored alcohol), is a key ingredient in the Sazerac recipe included in the book. But it wasn’t always part of the mix. And Arthur is more than happy to offer the evolution of a drink, when he can. Especially when the drink in question is considered “the best known of all New Orleans cocktails.”

The original recipe called for Peychaud’s bitters, which were created in New Orleans by a druggist named Antoine Amédée Peychaud. It remains a key ingredient today; not so the alcohol it was meant to complement. It seems brandy was a little too European for American tastes, so rye whiskey elbowed its way into the mix. With that change came the addition of absinthe.

“But this history delving is dry stuff,” Arthur notes, “so let’s sample a genuine Sazerac.”


A Genuine Sazerac

1 lump sugar
3 drops Peychaud’s bitters
1 dash Angostura bitters
1 jigger rye whiskey
1 dash absinthe substitute
1 slice lemon peel

[amazon-product]0882891324[/amazon-product]To mix a Sazerac requires two heavy-bottomed, 3 1/2-ounce bar glasses. One is filled with cracked ice and allowed to chill. In the other a lump of sugar is placed with just enough water to moisten it. The saturated loaf of sugar is then crushed with a barspoon. Add a few drops of Peychaud’s bitters, a dash of Angostura, a jigger of rye whiskey, for while Bourbon may do for a julep, it just won’t do for a real Sazerac. To the glass containing sugar, bitters and rye, add several lumps of ice and stir. Never use a shaker! Empty the first glass of its ice, dash in several drops of absinthe … enough will cling to the glass to give the needed flavor. Strain into this glass the whiskey mixture, twist a piece of lemon peel over it for the needed zest of that small drop of oil thus extracted from the peel, but do not commit the sacrilege of dropping the peel into the drink. Some bartenders put a cherry in a Sazerac; very pretty but not necessary.

M-m-m-m-m! Let’s have another!

From “Famous New Orleans Drinks (And How to Mix ‘Em)” by Stanley Clisby Arthur

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Making a Last-Minute Mardi Gras Party Fun

Add some zest to your Mardi Gras party with a few items from the store that are easy to prepare and full of flavor.

Beignets are more than just a New Orleans version of a doughnut. The fried dough, buried under a blanket of powdered sugar deeper than the snows in Washington, D.C., has a unique flavor and texture. Cafe du Monde, the temple of these crisp yet airy confections offers a mix at Central Market, 4821 Broadway, that will get your day off to a sweet start.

You’ll also be able to find Cafe du Monde’s chicory coffee in a regular and decaf version. (Scoff at the latter, if you will, but the flavor is surprisingly robust and full-bodied.)

Costco offers Cajun Hollar’s version of dirty rice made with andouille and boudin sausage. This heat-and-eat treat is marketed as a “rice, pork and chicken product.”

Many supermarkets offer Zatarain’s New Orleans-Style Dirty Rice Mix that calls for you to add your own meat “to make a complete meal.” The company also offers jambalaya, red beans and rice, and gumbo mixes as well.

The meat you add could be andouille sausage or boudin, both of which are often among the sausages at your neighborhood grocery.

Check the frozen meat section for crawfish tails that have already been peeled. These are great to toss in a gumbo or jambalaya at the last minute.

Check the condiments section for olive salad, if you have a hankering for a muffuletta. The deli section should have everything from the mortadella to the provolone cheese. You may have to make a special trip to Central Market, though, for the special round bread.

Oysters from the gulf are available at most fish departments, if Oysters Rockefeller, an oyster po’ boy or Oyster Artichoke Soup is on your agenda.

Pick up a king cake at your nearby H-E-B bakery. The soft cake with the white glaze and the multi-colored sprinkles on top are made fresh daily during the season. And if you get the slice with the baby, you host the party next year.

All of these shortcuts will help you let the good times roll. And that’s really what Mardi Gras is all about.

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Celebrate Mardi Gras With a Pot of Gumbo

Mardi Gras is just a day away. Time to start thinking gumbo. SavorSA reader Sandy White, originally from New Orleans, shares a recipe for her version of this favorite:

“Just about every Louisiana kitchen has its version of the soup/stew called gumbo.  The name is derived from the African word for “okra” – though it’s not necessary and you will see that this version does not contain any.

“Although various versions contain game, poultry, seafood or a combination thereof, one ingredient common to all is the roux, which is simply the combination of equal parts of flour and fat. It provides both thickening and color to the gumbo.


Sandy’s Gumbo

1-1 ½ pounds boneless skinless chicken thighs
Good quality Creole seasoning
1 cup vegetable oil plus 2 tablespoons, divided use
1 cup flour
2 cups diced onion
1 cup diced pepper (I use a combination of green and red bell pepper)
1 cup diced celery
1 teaspoon cayenne pepper
1/2 tablespoon salt
1/2 tablespoon pepper
2 bay leaves
1 ½ pounds good quality smoked andouille sausage, cut into 1-inch pieces (see note)
8 cups broth (I use a combination of chicken and vegetable)
1 (14 ½-ounce) can of crushed/diced tomato
1 pound shrimp, peeled and deveined (optional)

Season chicken thighs with creole seasoning. Sauté chicken is 2 tablespoons vegetable oil until browned.  Remove chicken from pot.  In pot add flour and 1 cup oil together and stir to combine.

Cook the roux until it develops a medium dark brown color (dark peanut butter).  Be careful not to splash the roux on you – it is very hot! Paul Prudhomme refers to it as the “Cajun equivalent of napalm.” While cooking the roux be careful not to allow it to burn – if it does, you must start over.  Stirring the roux is a must, and the process can take 30 minutes or more. I have a Cajun friend who likes to time the process in terms of the number of beers consumed.  Based on his timing this roux would probably be a 3 to 4 beer roux!

Add vegetables and sauté until translucent.  Add cayenne, pepper and salt.

Add broth and stir to dissolve roux.  Add bay leaves. Add sausage, browned chicken and tomato.

Simmer, covered, over low heat for 1 – 2 hours.

At the end of cooking turn off heat, add shrimp (if using) and cover the pot.

In 5-10 minutes the shrimp will be cooked and the gumbo ready to eat.

Serve over steamed rice and garnish with thinly sliced green onion.

Note: I am convinced that it is the sausage that makes the gumbo. I use two sources for my andouille.  The first is Jacobs in Laplace, La., ( and the second is The Best Stop in Scott, La., (  Both places will ship overnight.

I find that this gumbo is best if made 2-3 days ahead and reheat when ready to serve.

Makes 8-10 servings.

From Sandy White

If you have a favorite recipe to share, e-mail

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