Our family has a long, long history with
New Orleans!
My daddy did his residency at Charity Hospital
in New Orleans and my parents lived here
during the 1940's.
Thus began their love affair with this
beautiful city and it's people.
We were raised spending many weekends and holidays
in the Big Easy, so it stood to reason
that when my sister graduated from LSU,
she relocated to New Orleans to begin
her career as a medical journalist.
Fat
Tuesday was originally known as Shrove
Tuesday,
and in French it is called Mardi Gras.
Fat Tuesday is the traditional name
for the day before Ash Wednesday
the first day of Lent in
the Western Christian churches,
including the Roman Catholic Church and
Protestant churches.
Today is
Mardi Gras, or Fat Tuesday!
Here’s
what’s on the menu at Estelle’s today!
CHICKEN AND SAUSAGE GUMBO
3 tablespoons vegetable oil
1/3 cup all-purpose flour
1 medium red bell pepper, cored, seeded, and cut into
thin strips
1 medium yellow bell pepper, cored, seeded, and cut into
thin strips
1 medium white onion, medium dice
4 medium garlic cloves, minced
1 teaspoon dried oregano
Kosher salt
4 cups water
1 (10-ounce) package frozen cut okra
8 ounces andouille sausage, cut on the bias into
1/2-inch-thick slices
1 roasted rotisserie chicken, deboned and shredded
Freshly ground black pepper
2 green onions, trimmed and sliced, for garnishing
Cornbread, for serving
Heat the oil in a large, shallow, heavy pot or Dutch oven
over medium-low heat. Add the flour and cook, whisking constantly, until this
mixture (called a roux) is smooth and turns a medium gold in color, about 5 to
7 minutes
Raise the heat to medium and stir in the bell peppers,
onion, garlic, and oregano. Season with a big pinch of salt. Cook, stirring occasionally, until the peppers have
softened, about 10 to 12 minutes.
Add the water, okra, and sausage and raise the heat to
medium-high. Bring to a boil, stir in the shredded chicken, and season with
black pepper. Warm the chicken thoroughly, about 2 minutes.
Taste and season with additional salt and pepper if
needed. Ladle into warmed bowls, sprinkle with the green onions, and serve with
cornbread.
Just in case you didn't know.......
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