Today's Fat Tuesday... It's Mardi Gras, y'all!
On this episode we talk about the parades from the past week and two special Catholic media events taking place today. We also delve into the Catholic roots of Mardi Gras. And I make gumbo!
Laissez les bon temps roulez!
You can find my iibloom.com article on Mardi Gras by clicking here.
There's nothing like a good gumbo here in Louisiana, especially during the blistery cold winters we have.
OK. I'm kidding about the blistery cold winters (even though it did snow last year!). But I am serious about the gumbo.
A few years ago I came across a recipe by Emeril Lagasse for a turkey-bone gumbo. I made it once and we fell in love with it. It is now a staple dish in our family, especially during the holiday season. Over the last few years, I have made a number of adjustment to his recipe. I would like to share my version with you.
INGREDIENTS
There's nothing like a good stock to add zap and zing to your soups and gumbos. And stocks are so easy to make!
Since this is Thanksgiving time, I have a special turkey stock that I want to share with you. I make this stock right after every Thanksgiving and Christmas. And I use it in my famous Turkey & Andouille Gumbo.
Here's how I do it:
INGREDIENTS
Judy Walker, food editor for the Times-Picayune (and co-author of Cooking Up a Storm: Recipes Lost and Found in the Times-Picayune of New Orleans) interviews Leah Chase in her kitchen at Dooky Chase in New Orleans.
Behind-the-scenes stuff. Fun!
It's kinda hard to hear, and it's a bit long. But, if you like kitchens, and restaurants, and gumbo, and tradition, then you'll like this video!
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