Monday, February 23, 2009

Let the good times roll...

Laissez Les Bon Temps Roule!

You're all invited to Suzy's Mardi Gras Party!  Help Suzy celebrate, she's originally from Louisiana and is now living in the Pacific Northwest! So everyone is invited to join in on the fun!

Everything I know about Mardi Gras is from my friends, Suzy and Cindy! Suzy's celebrating big time over at her blog, Kitchen Bouquet! Stop over and join the party, everyone's invited! My contribution is Cindy's Chicken and Sausage Gumbo. I haven't had the chance to make it yet, but every other recipe from Cindy has been a winner, her Lousiana BBQ Shrimp has always gotten raves, so trust me, and if you like gumbo or shrimp, give these a whirl!

Chicken and Sausage Gumbo
from CindyMac
Printable Recipe

6 boneless chicken thighs
salt, pepper, and cayenne
vegetable oil for frying
1 cup chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
half a bottle of dark roux heated over low heat in cast iron skillet after chicken has been fried and cooled, oil removed. Then add vegetables to soften.
about 8 cups chicken stock
1/2 pound Andouille smoked sausage or any other good smoked pork sausage, cut into 1/4-inch slices
2-3 teaspoons teaspoon minced garlic
hot cooked rice
green onions, sliced

Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Toss in thighs and shake to coat.

In a large cast iron skillet heat about ½ inch of oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible.

In a medium-size bowl combine the onions, bell peppers and celery.

Place the stock in a 5½-quart saucepan or large Dutch oven and let simmer while you cook the veggies.

Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so.

Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. Last 5 minutes add chicken.

Serve over rice and top with green onions.

Louisiana BBQ Shrimp
Source: CindyMac

1 – 1 1/2 lbs. large shrimp
1 stick butter, melted
3 tablespoons Worcestershire
1/4 teaspoon cayenne
1/2 teaspoon coarse salt
1/4 teaspoon fresh-ground pepper
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil

DEHEAD shrimp if necessary, but don't peel. Place in a shallow dish (I use a pie pan). Mix remaining ingredients together and pour over shrimp. Cover and place in the refrigerator to marinate for 2-3 hours. BAKE in preheated 350 degree oven uncovered for 15-20 minutes. Serve with French bread to sop up all the wonderful juice.



  1. Carol, I will use both recipes, they sound so good. It's fun celebrating with Suzy!

    Laissez Les Bon Temps Roule!

  2. Carol, those both sound great for Mardi Gras. Can't wait until you make them and show us! Suzy's party sure is a fun time!

  3. Yes, and make some corn muffins with them too..LOL

    They look like great recipes.lots of spices you won't find here! I do have WHOOP ASS Hot Sauce, really!

    Glad you joined in with all you have going on!

  4. Carol -recipes sound very southern!! The shrimp one especially good for me..BUT I never buy shrimp that I have to DEHEAD..I wouldn't know how to do it!! lol

    Super post for Suzy's Mardi Gras Party !!

  5. Actually, I do have most of those things!
    I would leave out the rosemary...we like parsley and thyme, not rosemary and know..Scarborough Fair...:)

  6. Those two do sound good. I can't wait to see your photos.

  7. Carol, I spent some time yesterday trying to find Cindy's shrimp recipe. I finally found it on the Cooking Forum, too bad I didn't wait... I even thought of emailing you. I thought you might have it.

    Cindy's gumbo recipe sounds pretty good, too.

  8. Barb, forget deheding, I can't touch the shrimp at all! Allergies!

    Cynthia, her shrimp recipe gets raves from everyone who makes it! I wish I could!

    Jayne and Marsha, LOL, I never said I was making them, just that they LOOKED so good, and they got great reviews I thought I'd share them with you all :) I will try to get to the gumbo though. That's do-able for me!

    Kathleen, you are just jealous of my INTERESTING corn muffins :)

    Debbie, your shrimp looks great, maybe if you make Cindy's you will give me your picture? LOL!

    Enjoying the celebration with Suzy!

  9. Great recipes Carol!!! Thanks for coming to the party :-) I LOVE barbecued shrimp. You did good with all you've got going on to come party with us!!! Gumbo looks great too. I'm glad someone "brought" some because I doubt I will get to make any.

  10. Thanks for the party, Suzy! I always love a party and this is fun!

  11. I can vouch for Cindy's Louisiana BBQ Shrimp, they are soooo good! I will be sure to try the gumbo.

  12. Carol, Gumbo is always reason to celebrate. I make it at least once a month, sans the masks and beads, but it's still a party.

    Question: When you mentioned Cindy, were you referring to CindyMac, by any chance? If so, I haven't heard from her in quite some time, and missed her.

  13. Somehow, Sol, I think life is always a party with you around :) Exactly as it should be!

    yep, the one and only CindyMac! She's doing well, maybe she'll pop in to say hi when she sees this!

    Mimi, let us know about the gumbo! I'll be trying it soon, too!

  14. Happy Mardi Gras Y'all!

    I haven't had time to visit anyone's blog lately. Carol, thanks for the heads up! Both recipes are great! I cheat with the gumbo and use a bottled roux. Don't have the patience to stir the real thing and take a chance on burning it, lol.

    Heading over to check out Suzy's party.

  15. I can't believe I didn't get here last night! Maybe I fell asleep - LOL!

    That shrimp recipe is one of my all-time favorites. I've made it for our gourmet group friends and everyone asked for the recipe. Delish!

  16. I love Mardi Gras! Cindy Mac was the first person to really introduce me in 2002 or 2003 (a New Jersey girl doesn't really know that much about it) and I have a little mini-Mardi Gras tree with pink/green/gold lights and everything, thanks to Cindy :) One year Cindy sent me a King Cake mix and I made it and on our way down to Florida, stopped at the granddaughters in Raleigh and we decorated it. Hey Cindy!

    The shrimp recipe is a big winner in my house but Carol you could try it with little pieces of chicken tenders - I used to make "chicken scampi" all the time and serve it with rice, so I know you could do this with the BBQ recipe - it would be awesome.

  17. Sounds fabulous, Carol. Thanks for linking it in. See you tomorrow at Weekend Cooking.


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top