Hey there mommas!! Guess what?! It's Mardi Gras time!!! I don't know about all of you but I sure do love Mardi Gras time. In my daydreams, I imagine myself as a Louisiana woman barefeet with a sundress on and tanned skin, always listening to the Revivalists and Preservation Hall Jazz Band, windows open in the house, smile on my face, and cooking away in the kitchen some unbelievably delicious and spicy dish that I somehow make look easy like I've been doing it all my life. BUT that's just my daydreams. Reality isn't that picturesque. However, that doesn't mean that I can't LOVE me some of that cajun culture! Good food, good music, good times...I mean what's not to love right??
Well in my time of admiring and aspiring to be as cool as a Louisiana native, I've learned a thing or two in the kitchen about cajun food. I know most of the time I just post cocktail recipes on here, but today I'm going to do a little something different!!!! In celebration of one of my favorite times of year--Mardi Gras, I'm bringing you my very own Gumbo recipe as well as my delicious Hurricane cocktail!!!!!
Now don't be fooled by people that will tell you Gumbo is easy to make. They are liars and should not be deceiving us normal people who aren't goddesses in the kitchen. Gumbo is a love/hate relationship for me. I LOVE to eat it but dread cooking it. I get anxious, sweaty, and hungry all at once. It's a weird feeling but for some reason I keep doing it. It's because if you get it right, Gumbo is SO DAMN GOOD. It's comforting, spicy, delicious, and keeps you coming back for more. Don't be afraid to practice this one a few times and even your screw-ups won't taste too bad. But it does take practice and I will tell you why... It's the roux. Damn roux. It's so simple yet so incredibly complicated that it irritates me. You have to cook the roux until it's chocolate brown. Yes past the part where you think you need to stop. Nope keep cooking and stirring. Then at the very last second when you think surely you have burned the stuff, THEN that's when you stop. It's taken me many a failed attempts at roux to sorta get this right. I'm still no expert by any means but I'm getting better! ;) Be sure to check out my video at the end of this post for a visual!!
On a different thirst-quenching note, the Hurricane cocktail is a fabulous cocktail that just goes hand-in-hand with Mardi Gras. It's easy to make, easy to multiply it to make a pitcher for a crowd, and it tastes amazing. Oh and did I mention that it's strong??? ;) Yes ma'am. You didn't think it would be any other way right?? Feel free to modify the juices for whatever you have on hand. It's basically a boozy punch mixed with plenty of juices and plenty of rums.
So here you go girls...my Gumbo recipe along with my Hurricane recipe just for you. And I hope you have a wonderful and safe Mardi Gras celebration of your own!! Laissez les bon temps rouler!! (Let the good times roll Mommas!!)
xx, Momma Mojito
MOMMA MOJITO'S GUMBO RECIPE
Ingredients:
- 3/4 lb. uncooked chicken breasts, cut into bite sizes
- 3/4 lb. Andouille smoked sausage, sliced
- 1 lb. uncooked small, peeled, and tail-off shrimp
- 1/2 cup vegetable oil + 1 tbsp. for cooking meats
- 1/2 cup all-purpose flour
- 1 cup finely chopped onion
- 1 cup chopped celery
- 4 garlic cloves
- 1 chopped green bell pepper
- 64 oz. reduced sodium chicken broth
- 2 chopped Roma tomatoes
- Creole seasoning (to taste) -- (I like Tony Chachere's or Slap Yo Mama!)
- 12 oz. frozen cut okra
- Chopped fresh flat-leaf parsley
- Hot cooked white rice
- Cornbread
Directions:
In a large pot or Dutch oven, heat the 1 tbsp. of vegetable oil over medium-high heat. When hot, throw in the chicken pieces. Lightly season with a bit of creole season as they cook. Turn and finish cooking on the other side until no longer pink. Remove the chicken and set aside. Now, throw the sausage in and sprinkle with some creole seasoning as well. Cook until lightly browned on both sides. Now remove the sausage and set aside.
Now, this is time to make the roux. Add your 1/2 cup of vegetable oil. You need it hot. Watch until you begin to see small bubbles. When it's hot, throw in the flour with your whisk in the other hand. Immediately, begin whisking CONSTANTLY for approximately 5 minutes or until the roux turns chocolate brown. Yes chocolate brown. Looks almost like it's burnt. It's not. Just when you think you've almost burned it, add the onion, celery, garlic, and bell pepper. Stir very often and cook for about 5 minutes until the veggies are crisp-tender.
Next, stir in all of that chicken broth and the chopped Roma tomatoes. Now season to taste with the creole seasoning. It's going to take quite a bit because there's a lot of gumbo in there. Taste as you go but be sure not to add too much because then it will be too spicy and too salty. Throw in your cooked chicken and sausage, as well as your uncooked shrimp. When all of that comes to a boil and the shrimp are pink and beginning to float, add the frozen cut okra and bring it to a boil again. Then, reduce the heat to a simmer. Add your chopped parsley and simmer for 20 minutes or longer. The longer you let it cook, the thicker it will get. Serve over hot cooked white rice in individual bowls and of course with a big helping of cornbread and a hurricane cocktail!! YUM!! Enjoy mommas!!
MOMMA MOJITO'S HURRICANE
Ingredients:
- 2 oz. Dark Rum (I used Pyrat)
- 2 oz. Pineapple-Flavored Rum (I used Captain Morgan Pineapple)
- 1.5 oz. Cranberry Juice
- 1.5 oz. Orange Juice
- Juice of Half a Lime
- Splash of Grenadine Syrup
- Splash of Simple Syrup
- Garnishes such as orange wheel, lime wheel, cherry, etc.
Directions:
In a hurricane glass, fill with ice and set aside. Next, fill a cocktail shaker with ice and add all ingredients except the garnishes. Shake and strain into the hurricane glass. Garnish as desired. Drink immediately and enjoy with your bowl of Gumbo!! Cheers mommas!!
