Mardi Gras Recipes: Chicken & Sausage Gumbo, Popcorn Balls, and Sweet Potato Pie

Chicken & Sausage Gumbo:

The Authentic Cajun Recipe

All-purpose flour

Cooking oil

1 fryer, cut up, (skin removed if desired)

1 lb. smoked sausage (Cajun style is best if you can find it), cut into bite-size pieces

1 large yellow onion, chopped

1 large bell pepper, chopped

3 stalks celery, chopped

1 bunch parsley, chopped

1 bunch green onion, chopped

Salt and pepper to taste

Cayenne pepper (optional)

File' (optional)

First you make a roux by blending flour and oil in a large, heavy pan over low to medium heat. Simmer and stir until mixture turns dark brown, being careful not to scorch. This process will fill your kitchen with a very distinctive, rich, and nutty aroma. (Use caution: Mixture will be extremely hot!) When done, the roux will be the color and consistency of melted chocolate.

Place a large soup pot, half full of water, over high heat. When water begins to simmer, lower large spoonfuls of roux into water, stirring to dissolve after each spoonful. Use desired amount of roux, bringing the liquid to the consistency of soup stock. Since the exact consistency is a matter of taste (literally), expect to learn your preference with practice.

When roux is fully dissolved, and the mixture is simmering, carefully lower chicken and sausage into the liquid. Add salt and pepper to taste. The Cayenne pepper is very spicy, and a little goes a long way. Add onion, bell pepper, and celery. (This popular combination is known as The Trinity.) Adjust the heat so the gumbo simmers continuously, and cook until chicken is done. Remove from heat.

Let gumbo cool and lift out chicken pieces. Remove the bones and return the chicken to the pot. Add parsley and green onions, and return gumbo to a boil, and then remove from heat. Add file' to taste, if desired. Serve over rice in a bowl, like soup, with a side of potato salad.

Popcorn Balls:
A Traditional Cajun Snack

Cooking oil

Popping corn

Cane syrup (If unavailable, try using molasses or Kayro syrup)

Pop popcorn in two to three tablespoons of oil. Depending on the size of your pot, you may need to pop several batches. Pour popped corn into a large mixing bowl and set aside.