MARDI GRAS CALM - New Orleans Gumbo

Barely any breeze from the West today will keep the beach sunny and warm. The tide is low at midday and the water is flat for easy swimming and shoreline strollers have lots of room. While people along the Hollywood Broadwalk can examine all the tents of sellers for nick-knacks and bargains. No tents are erected between Indiana & Buchanan Streets so there is a clear view of the water and sand and all activities in between. Then you can enjoy the taste of real New Orleans Gumbo right from BuckTown on Lake Pontchartrain. Simple to make.

PLANET EARTH

Oceans: 97% of all the water on earth is in the Sea. The Pacific holds a little more than half of the total, and the Atlantic about 1/4, with the Indian ocean and the other seas holding the rest.The avarage depth is about 2 1/2 miles, with the Pacific being aboiut 1000 feet deeper.The Pacific ocean, just itself, is bigger than all the land mass in the rest of the world. The Atlantic is saltier than the Pacific, so you can swim faster.

NEW ORLEANS GUMBO


DON’T BURN THE ROUX!

That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.

1 lb. Boneless chicken, ½” pieces
1 lb. Cajun sausage, ½” pieces
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
2 jalapeno peppers - chopped
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full TBL

While the roux is cooking and getting to rich caramel color, keep stirring it.

Now put some olive oil in big skillet at medium heat and brown the chicken pieces on all sides. Set them off to the side and pour off some of the chicken drippings into a heated pot.

Add the onion and bell peppers, celery and sausage and stir and cook for a couple of minutes, until the sausage browns all over. Add the chicken and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.

Now mix in the jalapeno peppers and a little more chicken Stock.
Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock. Blend everything together and cook for about 15 minutes at low heat.