Mardi Gras, which in French translates to Fat Tuesday, is officially the day before Ash Wednesday. The day is also commonly referred to as Shrove Tuesday or Pancake Day and can occur anytime between February 3rd and March 9th, depending on when Easter is held that particular year. But as the celebrations in America and across the world have grown larger with each passing year, Mardi Gras, has evolved from one day into week long celebrations.

There are other places in the world who take their Mardi Gras celebrations just as seriously, even if they are not as well known or publicized.

One of those celebrations is the Rio de Janeiro Carnival that is held in Brazil, each year for two weeks prior to the fasting period in the Christian calendar known as Lent. While Brazil’s Carnival resembles and incorporates many of the similar aspects that define America’s Mardi Gras: great music, tons of delicious and fattening foods, and parades, it is distinctively Brazilian due to the amount of Samba dancing that occurs over the two weeks.

Other noteworthy places throughout the world that hold Mardi Gras style parties around the same time as the celebrations are occurring in the United States are: Venice in Italy, Mazatlan in Mexico, and throughout many cities in Europe, Latin America, and the Caribbean.

In honor of Mardi Gras I’m going to post my recipe for gumbo.  Feel free to make it and enjoy

 Warning: Anybody that tells you they can make gumbo in a couple of hours…..don’t eat it.  That shyt is liable to taste like swamp water!

GUMBO

Roux:
1 stick butter
½ cup flour

Add one stick of butter in large pot
Melt butter completely
Gradually stir in flour over medium to high heat, stirring constantly until the roux reach a dark reddish brown color, almost the color of coffee.

Stock

6 quarts cold water
Whole chicken, cut up (you can actually buy it already cut up now)
1 package smoked sausage, cut up
1 pound shrimp, peeled and de-veined
1 pound of crawfish
1 large white onion, chopped
4 stalks celery with tops, chopped
1 red, yellow, and orange bell pepper, chopped
1 teaspoon or so black peppercorns, cracked
6-8 parsley stems, chopped
2 bay leaves
Creole seasoning (it has everything you need) Use as much as you want until it tastes good to you.

*Note: I cut up my onion, peppers, and sausage the day before. I also peel and de-vein my shrimp ahead of time.

Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. Let this simmer for at least three, preferably four hours.

Add seasonings. Simmer for at least one more hour.

Strain thoroughly removing all of the fat and bones. Blend tomatoes and okra until pureed. Add to stock. Reduce your pot to LOW heat and continue to let simmer.

Make the roux. When your roux reaches your optimal color, immediately add your veggies and sauté. Add the hot roux and veggies to your gumbo pot. Stir it to assure that the roux gets mixed in and continue to simmer stirring occasionally for 1 ½ – 2 hours. Add Sausage, chicken, shrimp, crawfish, salt, pepper (and more creole seasoning) and continue to simmer for 30 minutes. Stir while it simmers. Season to taste and serve over hot rice.

We eat it with a big hot loaf of french bread and a bottle of Santa Margherita Pinot Grigio.