Mardi Gras means Creole Gumbo!

Mardi Gras is French for "Fat Tuesday" referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of Lent.

So in honor of Fat Tuesday

Gumbo

Ingredients

• 1 lb Andouille Sausage, sliced 1/2 inch thick
• 1 lb Chicken, cut up
• 1 lb Shrimp, shelled and de-viened
• 1 White Onion, finely chopped
• 1 Green Bell Pepper, finely chopped
• 2 Stalks Celery, finely chopped
• 16 oz can diced Tomatoes
• 1/2 cup - All-Purpose Flour
• 1/2 cup - Vegetable Oil
• 1 tsp - Garlic, minced
• 8 cups - Chicken Stock - OR - substitute some of the chicken stock for seafood stock
• 1/4 cup fresh Parsley, chopped
• 2 tbsp - File Powder
• 1 tbsp fresh Thyme, chopped
• 1 tbsp fresh Sage Leaf, chopped
• 1 tsp - Salt
• 1 tsp - White Pepper
• 1 tsp - Cayenne Pepper, to taste
• 1/2 tsp - Black Pepper

Directions

1. Chop the vegetables and saute them in a large non-stick skillet with one TBSP oil (tomatoes will be added later, do not count them as vegetables)
2. In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes. Slowly pour in the stock and whisk until smooth
3. Add sauteed vegetables to the roux thickened stock and allow to simmer 30 - 45 minutes, stirring occasionally
4. Add the tomatoes, sausage, and chicken, reduce heat and simmer 30 minutes then add salt and peppers
5. Simmer uncovered another 30 minutes, skimming off any fat that floats to the surface. Add herbs and shrimp, simmer for additional 1-5 minutes until shrimp is done
6. Remove from heat and add file powder. Serve over Rice

Bon appétit, mes amis!