Recipes from Friends: Mr. B's Bistro Authentic Gumbo Ya-Ya

Our new and very wonderful friend Traci B from Louisville, KY suggested her favorite recipe for Mardi Gras to us and it sounded so wonderful, I just had to try it! You'll love Mr. B’s Gumbo Ya Ya from Mr. B's Bistro. Traci's been making it for a long, long time and it's just made it's way onto my Mardi Gras menu. You'll need a little time for this one. It's a bit of a process but sooooo worth it! Thanks, Traci!

Our friend Traci from Louisville, KYTraci's Notes: "This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze some for later. Making a roux is tricky business. Some pointers to keep in mind: cook your roux over moderately low heat because too high heat will cause the roux to speckle and if that happens you’ll have to throw it away and start over; add the flour gradually to the butter or oil; you must stir the roux constantly with a wooden spoon, your arm will get a workout; and never, but never leave your roux unattended.”

MR. B'S GUMBO YA-YA (Mr. B's Bistro, New Orleans)

INGREDIENTS
1 pound (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, in medium dice
2 green bell peppers, in medium dice
2 medium yellow onions, in medium dice
2 stalks celery, in medium dice
1 1/4 gallons (20 cups) chicken stock
2 tablespoons Creole seasoning, (recipe follows)
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 pound andouille sausage, cut into 1/4-inch thick slices
3 1/2-pound chicken, roasted and boned
Hot sauce to taste
Boiled rice as an accompaniment
First you make a roux!
In a 12-quart stockpot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour. Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.

Creole Seasoning - Yield: 4 cups
1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne
In a bowl combine all ingredients. Store in an airtight container.

Recipes from our Friends: Charlotte's Shrimp Etouffee

Our friend Charlotte!Since we are counting down the days to Fat Tuesday, I put out a call for the best New Orleans inpired dishes.... Charlotte B. from Auburn, Alabama sent me her recipe for Shrimp Etouffee. Charlotte says she craves it and I can see why! It's deliiiccciiooouuuus! Try it and tell us what you think. Thanks for sharing, Charlotte!

 CHARLOTTE'S SHRIMP ETOUFFEE 

1 pound Shrimp (fresh or frozen, deveined)
4 cups water
1 tablespoon crab boil (usually at the seafood counter)
1 tablespoon salt
½ cup celery, chopped
½ cup onion, diced
¼ cup Green onion for garnish
1 clove garlic, minced
½ bell pepper, diced
4 tablespoons flour
4 tablespoons oil
Cajun or Creole seasoning to your taste. (Will get spicier the longer it cooks)
2 cups rice (cook and drain while you make the roux)

Making the Roux

The key to any Gumbo or Etouffee is the Roux. It takes patience and lots of stirring to get it right. Sauté onion, garlic, celery and bell pepper in oil until softened. Drain and set aside. Heat oil on medium heat; add the flour and stir constantly until deep brown. (If you don’t keep stirring it could scorch and you will have to start over) When deep brown, slowly add the water with the shrimp and stir until smooth. Reserve some water if needed to thin out the roux. Turn the heat down and continue cooking until smooth and not too thick; add the sautéed onion, garlic, celery and bell pepper and Cajun/creole seasoning. Serve over rice and garnish with green onions.

Thank you Charlotte! This dish is delicious... any time of the year! 

Mardi Gras party ideas and recipes from Martie Knows Parties:

Throw a Mardi Gras Party

Martie's Secret Chicken & Sausage Gumbo Recipe

Martie's Party Hurricanes

Terry's Quick Gumbo in a Hurry Recipe

Martie's Mardi Gras Slideshow

Weekend Cocktail: Make it a Hurricane...

It's Mardi Gras season and it would be just wrong to let it slide by without a nod to the drink that absolutely made New Orleans the party town it is... who hasn't come home from a trip to the Big Easy without the mandatory Pat O'Brien's hurricane glass? If you don't want to mix these up yourself, Mr. O has a website where you can order the mix. As they say in New Orleans, let the good times roll!

Martie's Party Hurricane

"Pour me something tall and strong, make it a Hurricane before I go insane. It's only half past twelve but I don't care.... it's 5:00 somewhere."- Alan Jackson with Jimmy Buffett

1 1.2 ounces light rum

1 1/2 ounces dark rum

1 ounce FRESH orange juice

1 ounce FRESH lime juice 

1/4 cup passion fruit juice (find it in the canned juice or International foods aisles)

1 sugar cube (about a teaspoon)

1 teaspoon Grenadine

Maraschino cherries and orange slices

Ice

In a cocktail shaker, mix the rum, juices and sugar until sugar is dissolved. Add Grenadine, and stir to combine, then add ice and shake. Add ice to a Hurricane style glass, strain drink into glass. Add a dash of the cherry juice. Garnish with orange slices and cherries.

Mardi Gras Made Easy: Recipes, Cocktails, and Decorations

Fat Tuesday is the day everyone outside of New Orleans celebrates Mardi Gras. Down in New Orleans and in Mobile, the Mardi Gras party season has been underway for weeks. Fat Tuesday this year is March 8th. Until then, we've got a lot of Mardi Gras food, fun, and maybe even a parade or two to get jammed into the next eight days! So as they say in New Orleans, and in the words of Delbert McClinton, "Laissez les bons temps rouler!" 

Since this is the holiday named for me:) it's my favorite holiday! Seriously, it IS my favorite holiday. I love the food, the culture, the whole thing. If you want to host a Mardi Gras party, it's not too late. Here's everything you need to get your party started:

The Invites

Facebook, email, Evite, or call... anybody would love to get a last minute Mardi Gras invitation!

Decorations

This one is easy. Feathers, masks, beads, green, gold, and purple! You still have time to get a huge box of beads and anything else you need from our friends at Oriental Trading Company. Of course they have beads of every color and price range. Take a look at some of the fun, affordable decorations you can get....Jester Half Mask $3.99 from OTCDeluxe Feather Masks $24.99 per dozen at OTCSequin Masks $9.99 per dozen at OTC   French Quarter Street SIgn $19.99 OTC  Balcony Mural $14.99 from OTC 

Parade crowns $3.49 per dozen 

The Menu

Gumbo. Etouffee. Red Beans and Rice. The food is the very best part of Mardi Gras. Most residents host their parties before a parade. Here are some recipes I love, including my own Super Secret Gumbo recipe.

Classics

Martie's Secret Gumbo: Mine is one of those labors of love that takes most of the day and fills the house with all kinds of delicious aroma. If you are in a hurry, try Terry's Quick Gumbo!

The Dean Bros. Lighter Gumbo: If you want a lighter, healthier Gumbo that's still full of flavor, this one from Paula's boys looks pretty good.

Red Beans and Rice: Here's Emeril's recipe. If anyone has a great Red Beans and Rice recipe, pass it on!

Charlotte's Shrimp Etouffee: I wish I'd developed this recipe, it's that good. My friend Charlotte B. from Auburn, Alabama sent it in. It's fantastic. And believe me, I know my Etouffee. Get the recipe...

Jambalaya: A lighter version made with shrimp, this recipe gets a 5-star rating and a guarantee from the Southern Living test kitchens.

Chef John Besh's Green Onion Sausage & Shrimp Gravy: Serve this classic sauce or "gravy" over biscuits. It's fantastic. Maybe better. Serve with his Grandmother Walters's Biscuits. Heaven.

Three Cheese Grits:I'm re-running this recipe because it is a classic Southern recipe, perfect for a Mardi Gras celebration or brunch. Or try another classic New Orleans dish, Shrimp and Grits!

Muffulettas: Try Emeril's recipe. I simply get a round loaf of bread, slice in half. Pull out some of the bread to make room for the meat. Spread with olive salad. Then stuff with different meats and cheeses. These mini-muffulettas are very good, too.

Desserts

Beignets: You can make these from scratch; Paula Deen has a good recipe for them. I say just order the mix from Cafe DuMonde. Much easier! Some high-end grocers stock it around Mardi Gras. Watch the demo on how to make authentic New Orleans-style beignets from Cafe DuMonde.

Brennan's Bananas Foster: What's more New Orleans? Try this recipe from the famous Brennan's Restaurant.

King's Cake: Order online from one of these New Orleans bakeries if you can't find one at your local store. Gambino's, Randazzo's and Haydel's Bakery all have online shops!

Cocktails and Beverages

Brandy Milk Punch: While I have not yet perfected my own recipe for this classic Southern favorite, this recipe from the fine folks at Epicurious is just dandy for any Mardi Gras celebration. Get the recipe...

Hurricane: Try my recipe. As close to Pat O's as you can get without a flight... and maybe even better because I use fresh juices.

Sazerac: I love Sazerac cocktails. Learn the story behind one of the oldest cocktails dating back to 1858.... quite interesting. Get the recipe from Sazerac.

The Entertainment

Almost anything goes... but if you plan to have a Mardi Gras parade or a  "Second Line" - the parade down the street complete with dancers and umbrellas, well, you might want to check with the neighbors.

Make some playlists with New Orleans jazz, Harry Connick Jr., and Zydeco music like Buckwheat Zydeco is also fun. 

Happy Mardi Gras everyone.... let the good times roll!

Mardi Gras: Martie's Secret Chicken and Sausage Gumbo Recipe

It's my favorite holiday... MARTIE GRAS! Well, you know I mean Mardi Gras. Mardi Gras is well underway in New Orleans and concludes with Fat Tuesday on March 8th. For me, Mardi Gras is all about the food and the flavors of New Orleans. It's time to get your gumbo on!

Like potato salad, BBQ sauce, and ribs; seems as if everyone has a secret recipe that they will not share... and every version is unique. Shrimp, no shrimp. Tomatoes, no tomatoes... etc...

You can tune up this recipe and add your own spin to it.... but one thing is certain. Don't mess with the roux. The roux is the key to any good gumbo. So be prepared to take your time with the roux and just be patient. You'll be rewarded in the end with magnificent flavor.

Happy Mardi Gras... or in the words of my friend Jean, Laisser le bon rouleau de temps... Let the good times roll!!

Get the 411 on throwing a Mardi Gras party on our home pageMARTIE'S NOT SO SECRET CHICKEN AND SAUSAGE GUMBO RECIPE

Serves about 8- depends on portion size. Serve over white rice.

Takes forever. Just be prepared.

INGREDIENTS

4 lbs chicken thighs and/or breast halves (with skin and bones)
1 lb Conecuh smoked sausage cut into  ½ inch-thick slices (use Andouille or kielbasa if you can’t find Conecuh)

2 tablespoons plus ½ cup vegetable oil

1 cup all-purpose flour
2 medium onions, chopped
3 celery ribs, chopped
1 green bell pepper, chopped

1 pound fresh okra, cut into 1/4“slices (you can use frozen)
3 large garlic cloves, finely chopped
7 cups chicken broth (use low sodium)
1/2 teaspoon cayenne

1 teaspoon paprika

½  teaspoon dried oregano

1 teaspoon black pepper

½ teaspoon white pepper

1 teaspoon dried thyme

2 teaspoon salt

4 bay leaves

2 Tablespoons fresh parsley, finely chopped (Italian flat leaf)

1 cup thinly sliced scallions

INSTRUCTIONS

Rinse chicken. Pat dry. Season with salt and pepper.

In a large cast iron Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat. Add the sausage and cook well browned. About 7 minutes. Remove and drain on paper towels, Add the seasoned chicken to the drippings in the pan and cook until it is well browned. This takes about 5-6 minutes for thighs, a little longer for breasts. Set aside.

Keep heat medium high. To make the roux, add the remaining ½ cup oil to the pan and heat until it starts to smoke. Then, whisk in flour, a little at a time. Cook the flour for about 20-25 minutes, whisking constantly so that it does not burn. The roux will be dark brown and should be the color and consistency of melted chocolate. Be patient. This is the important part.

Add the onions, celery, okra, and bell pepper and cook until softened, about 4 minutes. Then add the garlic, sausage, salt, pepper, white pepper, cayenne, paprika, thyme, oregano, and bay leaves, cooking for about 2 minutes. Don’t let the garlic burn. Now, slowly whisk in the chicken broth, adding it in a little at a time; cooking until well combined. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for about an hour.

Next, add the chicken. Simmer until chicken is tender, about 1 ½ hours; skim off any excess fat from the surface as it cooks.

Remove from heat and carefully remove the chicken and allow to cool slightly. Fish out the bay leaves and discard. Pull the chicken from the bones, shred and return the meat to the gumbo. Stir in parsley and scallions.