Laissez les Bons Tempo Rouler!

Yes - Let the good times roll! 2010 looks to be a wonderful and exciting year. In honor of that, and the Saints winning (even if you were a Colts fan), and the fact that tomorrow - Tuesday, February 16th is Mardi Gras here is my favorite Gumbo recipe.

Enjoy!

Cajun Seafood and Chicken Gumbo with Andouille Sausage. Serves 10 main or 20 appetizer servings

2 cups chopped onions

1 1/2 cups chopped green bell peppers

1 cup chopped celery

1 Tablespoon minced garlic

5 1/2 cups chicken broth

1 pound andouille sausage or Kielbasa, cut into 1/2 inch pieces

1 pound chicken breast, cut into 1 inch pieces

1pound peeled medium shrimp

2 1/2 cups cooked rice

SEASONING MIX:

2 whole bay leaves

2 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon ground red pepper

1/2 teaspoon black pepper

1/2 teaspoon thyme leaves

1/4 teaspoon oregano leaves

ROUX

3/4 cup vegetable oil

3/4 cup flour

Combine the onions, bell peppers and celery in a medium bowl and set aside. In a small bowl combine the seasonings ingredients and set aside

Heat oil in a heavy Dutch oven over high heat. Add the flour, stirring constantly with a long-handled wooden spoon or wooden spatula. Continue cooking, stirring constantly, until roux is dark red-brown to black, about 2-4 minutes, being careful not to let it scorch. Immediately add the vegetables and stir for 1 minute. Add the seasoning mix and continue cooking for 2 minutes. Add the chicken broth and mix well. Add the chicken and sausage and boil for 15 minutes. Reduce heat and simmer 20 minutes. Add shrimp and return to a boil for 5 minutes.

To serve mound rice in the middle of a bowl and spoon gumbo over.