Today, February 17th, Let Mardi Gras 2015 Begin
Happy “Fat Tuesday” to Everyone!
Mardi Gras, also known as “Fat Tuesday”, is all about parties, parades, food and drink. It is the eating of richer, fatty foods before the fasting of the Lenten season.
Mardi Gras is also known as the biggest street party in New Orleans, however there is no need to visit the Big Easy to celebrate Mardi Gras. Ocean Catering’s Chef Shane is bringing a taste of Nola to you in honor of Fat Tuesday.
Below please find Chef Shane’s famous Gumbo recipe.
New Orleans style Gumbo
- 1lb. smoked, pulled chicken meat (about 1 fat chicken)
- Salt and pepper
- 1/4 cup vegetable oil
- 1 pound smoked, Andouille sausage, cut into 1/4-inch dice
- 1/2 cup all-purpose flour
- 5 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 2 tablespoons Cajun Seasoning
- 2 teaspoons Gumbo File
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups beef stock (can be made from soup base)
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups sliced okra
- 4 green onions, sliced, white and green part
- 1lb small shrimp, peeled & deveined
- 1/2lb steamed crawfish tails
- 1/2lb steamed crab meat ( I like to use the “Special” but you can substitute whichever you like)
- Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. This is roux. Let the roux cool.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
- Add Worcestershire sauce, Cajun seasoning, Gumbo File, salt and pepper, to taste and a 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
- Add 4 cups beef stock, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 hour.
- Just before serving add the green onions, shrimp, crawfish and crab meat. Simmer 10 more minutes and then add chopped parsley.
- Serve over white rice.
About Chef Shane McIntosh and Ocean Catering
At heart, Shane is a proud Southerner who appreciates good food and family. In 2002, he launched Ocean Catering Company – named after his eldest son Angus Ocean McIntosh – and soon established himself as one of the premier caterers in the Southeast. Whatever the event, he can always be found outside the kitchen – usually with a wide grin on his face – making sure all the guests are savoring every bite.