Mardi Gras, also known as Fat Tuesday or Shrove Tuesday, is a celebration of the last night of eating rich fatty foods before Lent, which begins on Ash Wednesday. The most famous and largest Mardi Gras celebration in the US is in New Orleans where thousands flock to see parades, attend parties, and of course eat lots of fabulous Cajun food. If you have no plans to visit New Orleans during Mardi Gras, you’ll want to at least prepare some good Cajun food to serve at a buffet or at a family dinner. Since many Cajun dishes are quite time consuming, it’s a good idea to plan ahead, prepare the Creole Sauce Module , and have it ready in the freezer. The Creole Sauce Module combines the obligatory “Cajun trinity” which consists of peppers, onions, and celery, with tomatoes, garlic, and lots of spices, including thyme and cayenne. The sauce cooks in the slow cooker unattended, and is placed in serving size bags in the freezer ready to add to dozens of Cajun dishes. Shortcut Shrimp and Andouille Gumbo can be made in 30 minutes or less, and is a very traditional Mardi Gras dish. Rice is a must with gumbo, so start it in the rice cooker before starting the gumbo and everything will be ready at the same time.
The best accompaniment to Shortcut Shrimp and Andouille Gumbo is crusty French bread or garlic bread and a salad. Fancy Masks, Feathers, and Beads in the traditional colors of Purple, Green, and Gold are optional.
1/2 cup vegetable oil
1/2 to 2/3 cup flour
1/2 pound andouille sausage, cooked and sliced diagonally into 1/4" slices
2 cups frozen cut okra
4 cups Basic Creole Sauce
4 cups chicken broth, or 4 cups water and 4 teaspoons chicken bouillon
1 pound medium raw shrimp, peeled, deveined, and tails removed
- Heat the oil in a small skillet over medium heat; whisk in enough of the flour to make a smooth paste; it will thicken a little while cooking.
- Cook the roux over medium heat, stirring constantly, until it turns a deep red brown; set aside.
- Heat a Dutch oven or soup pot to medium and add the sausage; stir over medium heat until the pieces are brown.
- Add the okra, Basic Creole Sauce, and chicken broth.
- Bring the mixture to a boil and let simmer 10 minutes.
- Whisk in the roux, and stir until thickened. If the mixture is too thick, add additional chicken broth or water.
- Add the shrimp and stir until the shrimp are pink, about 5 minutes. Serve over rice.
Amount Per Serving
Calories 369 Calories from Fat 256
Percent Total Calories From: Fat 70% Protein 11% Carb. 20%
Nutrient Amount per Serving
Total Fat 28 g
Saturated Fat 6 g
Cholesterol 22 mg
Sodium 1712 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 10 g
Vitamin A 5% Vitamin C 12% Calcium 0% Iron 5%