Chicken and Sausage Gumbo + Gumbo Cook-Off + A Cajun Waltz

We had a fabulous time on Thursday evening at the 21st annual Realtors of Acadiana Gumbo Cook-Off. There were dozens of gumbo booths,  all competing for the best gumbo in Lafayette and only $5.00 for all-you-could-eat! Pure heaven, cher, and it was very hard to pick a fave.

But clearly, my favorite was the seafood gumbo from the Teche Federal Bank booth. It was packed with flavor with lots of shrimp, crab meat, and crawfish,  and had a generous dose of Tabasco, which gave it that unmistakable spicy taste. It was sinfully good!

This chicken and sausage gumbo from the Coldwell Banker booth was a close second and was also seasoned well and very flavorful and delicious Cest bon!

There was a costume contest and all the booths were decorated according to this year's theme, Fun and Games. This group was lively and their chicken and sausage gumbo was fab!

There was just about every kind of gumbo you could imagine, including duck and venison sausage, and gator and sausage, and all of the proceeds went to local housing charities.

And of course there was live music and dancing, and Geno Delafose and French Rockin' Boogie entertained the crowd. Had to dance off that gumbo, rice, and potato salad.

Here's a little clip that I took. Most people were still eating, but a few could not resist a dance or two. That's my friend Tom, in the plaid shirt and baseball cap. This one's for you, cher.

Geno Delafose and French Rockin' Boogie

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 We are finally warming back up to 80 degrees in Cajun country, but earlier this week, we had an early cold snap with lows in the low 40's and it was a shock, but perfect for cooking a gumbo.  I made my first gumbo of the season and it was totally scrumptious and I wanted to share the recipe. Bon appetit!

 Chicken and Sausage Gumbo

1 cut up fryer or gumbo hen
1 lb. Andouille sausage (or smoked sausage), sliced
1 pt. oysters w/ liquid, optional
1 cup each onions, bell peppers, and celery, chopped
3 cloves garlic, minced
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning (divided)
Salt and Tabasco to taste
3 bay leaves
3 quarts chicken stock or warm water
First, you make a roux.

3/4 cup flour
3/4 cup vegetable oil

Combine flour and oil in a large Dutch oven, on medium heat, and stir constantly, for about 10 to 15 minutes, until medium brown in color. Scrape bottom and sides, often. When desired color is reached, lower heat and add the "holy trinity" (onions, celery, and bell peppers), and garlic, stir well for about 3 minutes, then slowly add the chicken stock or  water. Add seasonings, bay leaves, and Tabasco , and bring to a boil and simmer for 15 minutes.

Season chicken and sausage with 1 tbs. of Cajun seasoning. Brown seasoned chicken and sausage, on both sides, in a large cast iron skillet. Drain excess oil and add to the gumbo. Bring to a boil, lower heat and simmer for 1-1/2 hours, stirring occasionally. Add green onions, parsley, and oysters, and a few shakes of Tabasco, and stir and cook for 10 more minutes. Skim excess oil and top each bowl with a little gumbo file' powder and serve with a scoop of rice,  potato salad and hot French bread. Serves 8 Cest bon, cher!


I am sharing these at ~

Sunday Showcase Party @ Under the Table and Dreaming

See Ya in the Gumbo Potluck @ Ms EnPlace
Tasty Tuesdays @ 33 Shades of Green

These Chicks Cooked @ This Chick Cooks 

For my seafood gumbo recipe, click here.








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A Cajun Waltz

Here's another clip that I took at Festival Acadiens of a traditional Cajun waltz. Walter Mouton and the Scott Playboys were swaying the crowd at Scene Ma Louisiane. Walter is a master accordionist and has been entertaining Cajun country for over 40 years.

Walter Mouton and the Scott Playboys

Wishing all of you a fantastic week ahead! Merci beauoup for stopping by!

Gumbo Cook Off + French Rockin' Boogie !

After a delicious Shrimp Poboy for lunch, at Pat's Downtown, we took a break from eating, and went over to the Filling Station Pub and Grille for a little siesta. It was a beautiful day, perfect for sitting out on their lovely patio, and sipping a glass of wine with a good friend. We were resting up for the Gumbo Cook Off, at 4 o'clock, at Parc International, in downtown Lafayette.

Happy hour started a little early today at 4:00 pm, at the Acadiana Realtor's Association, Gumbo Cook Off.There were lots of different kinds of gumbo, with 24 booths to choose from!! Of course, I tried the seafood gumbo first. When I tell you that this was some of the best seafood gumbo that I have ever eaten, then you'd better believe it, cher! Cest bon! Then, there was duck and sausage, shrimp and okra, chicken and sausage, crab and oyster.... etc. Are you starting to get the idea? Le bon mange'!

This duck and sausage gumbo was going fast! Cest bon, cher!

Geno Delafose and French Rockin' Boogie

 
And what's a gumbo feast without a little Cajun/Zydeco music? Geno Delafose and French Rockin' Boogie entertained the crowd and sent the dancers into Zydeco overdive! My camera was having issues, so I couldn't get a video, but here is a clip that I took, this summer, of Geno Delafose and French Rockin' Boogie, at Whiskey River, on the beautiful Atchaflaya Basin. Just to give you an idea of how this band can rock a crowd. Oh, the life of a Cajun, is oh, so good!!

Chicken and Sausage Gumbo

Gumbo, another Cajun favorite, is a delicious way to welcome the cooler temperatures of the season. With hunting season in full swing, many people are cooking their favorite gumbo. Duck or Venison may be substituted for chicken in this classic dish.


 
Chicken and Sausage Gumbo

1 cut up chicken or hen
1 pkg. hot, smoked sausage, sliced
3/4 cup each of chopped celery, onions, and bell peppers
2 cloves garlic, minced
2 quarts warm water
2 tbls's Cajun seasoning
Salt and Tabasco, to taste
1/2 cup green onions
1/4 cup fresh parsley
3 bay leaves
File' powder
2 cups cooked rice

Season chicken with 1 tbls. Cajun seasoning. Brown chicken and sausage in separate pot, adding a small amount of water, to prevent sticking to pot. Set aside.

Next, you make a roux.

3/4 cup oil and 2/3 cup flour

Stir together in a separate large heavy pot, on medium heat for about 10 to 15 minutes, until medium brown in color. Stir constantly, scraping bottom and sides, often. When desired color is reached, cut off the fire and add the celery,onions, bell peppers and garlic, to lower the temperature of the roux, and stir for about 3 minutes, then slowly add the water. Mix well and add remaining seasonings and bay leaves and bring to a boil. Lower heat and add the chicken and sausage and simmer for 1 1/2 hours. Add the parsley and green onions and simmer for 10 more minutes. Skim off excess oil, sprinkle with file', and serve in gumbo bowls with a scoop of rice and/ or potato salad. Serves 8 Bon Appetit!