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!
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 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 ~
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!
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