“There was a change in the air. It was Mardi Gras in New Orleans, after all.” — Penelope Douglas

This festive roundup is filled with over 50 favorite Mardi Gras themed party appetizers.

From small bites and soups to salads and dips this tasty collection of delicious recipes is perfect for celebrating at your Fat Tuesday and Mardi Gras parties!

1.   Air Fryer Cajun Chicken Thighs – Dr. Davinah’s Eats

2. Cajun Boudin Egg Rolls – Cooks with Soul

3. Cajun Salmon Sliders with Remoulade – Erica’s Recipes

4. Mardi Gras Muffuletta Dip – For the Love of Food

5. Crawfish Bread – Chili Pepper Madness

6. Cajun Crispy Fried Onions – Syrup and Biscuits

7. French Quarter Praline Cheese Ball – Plain Chicken

8. Cajun Shrimp Caesar Salad – Wholesome Yum

9. Gulf Coast Oysters Rockefeller – For the Love of Food

10. Cajun Pork Boulettes with Spicy Dip – Pudge Factor

11. Cheesy Cajun Chicken and Sausage Dip – Pink Owl Kitchen

12. New Orleans Style Barbecue Shrimp – For the Love of Food

13. Creole Scallop Cakes – Taste of Home

14. Creole Sausage Balls – Melissa’s Southern Style Kitchen

15. Southern Hush Puppies – The Recipe Critic

16. Ragin’ Cajun Jambalaya Pizza – For the Love of Food

17. Mardi Gras Cheesy Grits Fritters – Babaganosh

18. Bacon Garlic Gougères – Baked by an Introvert

19. Chicken & Andouille Sausage Gumbo – For the Love of Food

20. Andouille And Crawfish Pimento Cheese Fries -Soulfully Made

21. To Die for Crab Mornay – Just A Pinch

22. Cajun Red Beans and Andouille Sausage Stuffed Mushrooms – For the Love of Food

23. Hot Pepperoni Muffuletta Dip – Renee’s Kitchen Adventures

24. Skillet Jambalaya Dip – Our Life Tastes Good

25. Mardi Gras Cajun Beer Cheese Dip – For the Love of Food

26. Cajun Shrimp Kabobs – Art of Natural Living

27. Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce – For the Love of Food

28. Spicy Cajun Dip – Chili Pepper Madness

29. Boudin Dip – Homemade Hooplah

30. Cajun Crawfish Bread – For the Love of Food

31. Mardi Gras Snack Mix – Grits and Pinecones

32. Muffuletta Pinwheels – Sparkles of Yum

33. Cajun Red Beans and Rice in the Crock-Pot – For the Love of Food

34. Crawfish Rolls – Southern Living

35. Cajun Spiced Peanuts – Three Olives Branch

36. Citrus Shrimp with Louis Sauce – Not Entirely Average

37. New Orleans Chop Salad – For the Love of Food

38. Muffuletta Skewers – Party Food Favorites

39. Homemade Cajun Popcorn – Three Olives Branch

40. Crab Cakes with Creamy Crab Cake Sauce – Chili Pepper Madness

41. Fried Deviled Eggs with Cajun Chow Chow Relish – For the Love of Food

42. Hot Cajun Crab Dip – Craving Some Creativity

43. Cajun Bacon Wrapped Shrimp – Homemade Hooplah

44. Hot Cajun Shrimp Dip – The Purple Pumpkin Blog

45. Jalapeno Cornbread Muffins with Chive Butter – For the Love of Food

46. Shrimp Remoulade – Gypsy Plate

47. Roasted Creole Edamame – That Skinny Chick Can Bake

48. Mardi Gras Cajun Deviled Eggs  – For the Love of Food

49. Grilled Cajun Wings – Biscuits and Burlap

50. Creamy Cajun Dipping Sauce – Pink Owl Kitchen

51. Mardi Gras Puppy Chow – Three Olives Branch

Let the gumbo games begin!

The post 50+ Festive Mardi Gras Appetizers appeared first on For the Love of Food.

Mardi Gras season is here and these spicy Cajun deviled eggs are a delicious appetizer to serve during your Carnival celebrations.  

I’d be jambalayin’ if I told you I wasn’t looking forward to Mardi Gras!

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Mardi Gras Cajun Deviled Eggs

Makes 1 dozen

Ingredients

• 6 eggs hard boiled and peeled
• 2 tbsp mayo I like Duke's
• 1 tbsp spicy mustard
• 1/4 tsp Cajun seasoning plus more for garnish
• 1/2 tsp- 1 tsp hot sauce I used chipotle Tabasco
• 1 Andouille sausage link diced and cooked until crispy
• 2 tbsp chives diced

Instructions

• Start by preparing the eggs. Once the boiled eggs are cooled and peeled, cut each egg in half and carefully scoop out the yolks and place in a small
• bowl and arrange the egg white halves on a plate.
• Add mayo, spicy mustard, Cajun seasoning, and hot sauce to the bowl with the yolk then mix together and mash until well combined.
• Now add a large spoonful of filling to each egg half .
• Top each egg with a few pieces of diced crispy sausage and chives.
• Optional: you can also add a sprinkle of Cajun seasoning on each egg for garnish.
• Serve immediately or chill until ready.

I used three Mardi Gras food staples for this recipe :  Cajun seasoning, Tabasco hot sauce, and andouille sausage. 

Boil your eggs (I cook for 10 minutes), cool in an ice bath, then peel and cut in half. 

Carefully scoop out the yolks and place in a small
bowl and arrange the egg white halves on a plate.

Add mayo, spicy mustard, Cajun seasoning, and hot sauce to the bowl with the yolk.

Then mix together and mash until well combined. 

Now add a large spoonful of filling to each egg half .

I diced up a andouille sausage link and simply cooked it until crispy then drained and cooled. 

. Top each egg with a few pieces of diced crispy sausage and chives. 

Optional: you can also add a sprinkle of Cajun seasoning on each egg for garnish. 

Serve immediately or chill until ready. 

The post Mardi Gras Cajun Deviled Eggs appeared first on For the Love of Food.

It’s Mardi Gras time and we are ready to celebrate!

Let the good times roll with this festive and fun roundup featuring over 50 Mardi Gras themed desserts! 

“Mardi Gras is in our soul.” — Kim Priez 

1. Mardi Gras Cake – For the Love of Food

2. New Orleans Beignets – House of Nash Eats

3. Mardi Gras Cupcakes – Organized Island

4. Mardi Gras Cake Mix Donuts – 3 Boys and a Dog

5. Pecan Pralines – For the Love of Food

6. Bananas Foster Cheesecake in Oatmeal Cookie Crust – Sense and Edibility

7. Mardi Gras Meringues – Drugstore Divas

8. Mardi Gras Cheese Ball – Hezzi D’s Books and Cooks

9. Mardi Gras Cupcakes French Vanilla Butter Rum – Tidy Mom

10. Mardi Gras Mini King Cake Biscuits – For the Love of Food

11. King Cake Bites – Scrappy Geek

12. Mardi Gras Layered Jello – Wondermom Wannabe

13. Mardi Gras Candy Charcuterie Board – Cutefetti

14. Mardi Gras Cupcakes with Cinnamon Frosting – Hezzi D’s Books and Cooks

15. Mardi Gras Cupcakes – For the Love of Food

16. The Best Mardi Gras Jello Shots – Brooklyn Active Mama

17. Abita King Cake Soda Float – For the Love of Food

18. Mardi Gras Candy Bark – Drugstore Divas

19. King Cake Cracker Candy – Seeded at the Table

20. New Orleans Gluten-Free King Cake – Strength and Sunshine

21. Easy Bacon Beignets – The Art of Food and Wine

22. King Cake Sprinkles Bread – Keep Calm and Eat Ice Cream

23. Cinnamon Roll King Cake – Christina’s Cucina

24. Mardi Gras Monkey Bread – Hezzi D’s Books and Cooks

25. New Orleans Bananas Foster – For the Love of Food

26. King Cake Cookie Bars – Hezzi D’s Books and Cooks

27. Easy Decorated Mardi Gras Cookies with Buttercream Frosting – Buttercream Parties

28. Baked King Cake Donuts – An Affair from the Heart

29. Super Easy Mardi Gras Cookies – Practically Homemade

30. Mardi Gras Munchies – Stockpiling Moms

31. Mardi Gras Oreos – Kat Balogger

32.  Pecan Praline King Cake Bread Pudding – For the Love of Food

33. Mardi Gras King Cake Oreo Truffles – Jam Hands

34. King Cake Dip – Homemade Hooplah

35. Mardi Gras King Cake Bars – Adventures of B2

36. Cafe Du Monde New Orleans Beignets – For the Love of Food

37. Chocolate Covered Mardi Gras Oreo Cookies – Drugstore Divas

38. Bananas Foster Cheesecake With Toffee – Burrata and Bubbles

39. Bourbon Bread Pudding with Bourbon Crème Anglaise – Bakers Table

40. Mardi Gras Brownie Dip – Sweet and Savory Morsels

41. Cake Mix Mardi Gras Cake – The Typical Mom

42. Super Easy Mardi Gras Cookies – Practically Homemade

43. Easy King Cake Bread Pudding – My Big Fat Happy Life

44. Mardi Gras Chocolate Covered Pretzel Rods – Premeditated Leftovers

45. Southern Buttermilk Pecan Pralines – Bakers Table

46. Mardi Gras Cheesecake – The Cagle Diaries

47. Mardi Gras Streusel Bread – Taste of the South

48. Mardi Gras Cookies with Rum Frosting – Casey Lavie

49. Mardi Gras Marshmallow Pops – Roamilicious

50. King Cake Spritz Cookies – Karen’s Kitchen Stories

51. Mardi Gras Sweet Salty Bark – Cooking on the Front Burners

“Mardi Gras is a state of mind.” — Ed Muniz

The post 50+ Fun and Festive Mardi Gras Desserts appeared first on For the Love of Food.

It’s Mardi Gras season and I’ve got quite a delicious Cajun recipe today!

This Cajun Crawfish Fettuccine is a Duck Dynasty family recipe that has become a favorite of my family too! Packed full of Cajun flavors including fresh crawfish tails, Creole spices, and a creamy cheesy sauce, this meal is perfect for celebrating Mardi Gras this month! 

One of my favorite memories from being stationed in Ft Polk : crawfish boils!

This boil was at Ashton’s EOD reenlistment and little Ava got to try her first crawfish !

Don’t let her face fool you- she loved them! My little Cajun baby!

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Cajun Crawfish Fettuccine

Makes 10-12 servings

Ingredients

• 2 packages 1 lb each fettuccine pasta
• 2 sticks 1/2 lb butter
• 1 bell pepper chopped
• 3 celery stalks chopped
• 2 large white onions chopped
• 6 garlic cloves finely chopped
• 2 tsp black pepper
• pinch of Duck Commander Cajun Seasoning or other Cajun seasoning
• 2 tbsp fresh parsley chopped
• 2 lbs crawfish tail meat
• 3 tbsp flour
• 1 can 10.75 ounces cream of mushroom soup
• 1/2 lb Velveeta cheese cut into chunks
• 1/2 cups sour cream
• 1 cup grated Parmesan cheese
• salt

Instructions

• In a large pot of boiling water, cook the pasta according to the package directions. Drain and set aside.
• In a Dutch oven or large pot, melt the butter over medium heat.
• Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.
• Add the pepper, Cajun seasoning, and parsley.
• Add the crawfish and cook for 4 to 5 minutes.
• Stir in the flour and cook for another minute.
• Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.
• Stir it all together and heat until everything is hot and the cheeses are melted.
• Scoop onto plates and serve hot with crusty French bread on the side.

Notes

Recipe from Miss Kay's Duck Commander Kitchen cookbook.

When we lived in Louisiana we loved the show Duck Dynasty and the whole Robertson clan.

This Cajun recipe is from Miss Kay’s Duck Commander Kitchen cookbook.

For this recipe you need 2 lbs of peeled crawfish tail meat.

I saved this crawfish from our seafood boil the night before. 

In a large pot of boiling water, cook the 2 boxes of pasta according to the package directions. Drain and set aside.

In a Dutch oven or large pot, melt the butter over medium heat.

The “holy trinity” in Cajun cuisine is a base of onions, bell peppers and celery.

Add the bell pepper, celery, onions, and garlic and cook, stirring occasionally until the vegetables are soft, about 15 minutes.

I used Duck Commander Cajun Seasoning in this pasta but any other Cajun seasoning like Tony Chachere’s will work too. 

Add the pepper, Cajun seasoning, and parsley.

Add the crawfish and cook for 4 to 5 minutes.

Stir in the flour and cook for another minute.

Add the soup, Velveeta, sour cream, Parmesan, pasta, and salt to taste.

Add the cooked pasta to the pot

Stir it all together and heat until everything is hot and the cheeses are melted.

This recipe feeds a crowd- about 10-12 servings!

Crispy, cheesy French bread goes best with rich pasta, right?

Scoop onto plates and serve hot with crusty French bread on the side. 

“Laissez les bons temps rouler.”
“Let the good times roll.”

The post Duck Dynasty Phil’s Cajun Crawfish Fettuccine appeared first on For the Love of Food.

This hearty Cajun appetizer is inspired by a Louisiana restaurant favorite.

Crusty French bread is topped with a delicious blend of crawfish, cheese, and spices and baked until melted and gooey!

When we lived in Louisiana one of our favorite local restaurants was called Luna Bar and Grill in Lake Charles.

One of my favorite meals at Luna was their Ambrosia Style Salad and their 3 Cheese Crawfish Bread.

Since we now live in Missouri I thought I would recreate our favorite dish at home!

My husband requested this bread for his last birthday celebration dinner. It was a huge hit!

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Cajun Crawfish Bread

Ingredients

• 1 loaf French bread halved lengthwise
• 4 tbsp butter
• 1/2 large yellow onion diced
• 4 cloves garlic minced
• 3 green onions diced
• 1 lb crawfish tails cooked
• 1 tsp Cajun seasoning
• 1 8 oz package cream cheese softened
• ½ cup mayo
• 1 tsp spicy or Creole mustard
• 1 cup Monterey Jack cheese shredded
• 1/4 cup Parmesan cheese shredded
• 1 tsp paprika
• parsley chopped for garnish

Instructions

• Preheat oven to 375°.
• In a large skillet, melt butter over medium heat then add onion.
• Cook until softened then add garlic, stirring until fragrant.
• Add crawfish and green onion and cook for about five minutes until heated.
• Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.
• In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.
• Add halved bread cut side up on a large baking sheet.
• Spread mayo mixture on both bread halves.
• Top each half with crawfish mixture, spreading to cover.
• Sprinkle paprika all over the bread.
• Bake until melted, about 15 minutes.
• Turn oven to broil and brown for about 2 minutes.
• Remove from oven and let cool slightly.
• Sprinkle on parsley and slice and serve warm.

In a large skillet, melt butter over medium heat then add onion.
Cook until softened then add garlic, stirring until fragrant.

This is a great way to use up leftover crawfish from a seafood boil or simply buy a pack of frozen cooked crawfish tails and defrost.

Add crawfish and green onion and cook for about five minutes until heated.

Finally stir in cream cheese and Cajun seasoning until smooth and remove from heat.

In a bowl add mayo, mustard, and both shredded cheeses. Stir until smooth.

Add halved bread cut side up on a large baking sheet.

Spread mayo mixture on both bread halves.

Top each half with crawfish mixture, spreading to cover.

Sprinkle paprika all over the bread.

Bake at 375 degrees until melted, about 15 minutes.

Turn oven to broil and brown for about 2 minutes.

Remove from oven and let cool slightly.

Sprinkle on parsley.

Slice and serve warm. Enjoy!

The birthday boy was so excited, as you can see!

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Happy Fat Tuesday! 

We sure do miss Louisiana this time of year. During our 6 years stationed there we loved the Mardi Gras celebrations the best! The parades and the King Cakes, every flavor you can imagine, were our favorite things about Mardi Gras and every year my girls and I would set out to try a new flavor {or two or three}. One of my favorite local King Cake bakers is Chef Shauna from Dat Truck. I included her cakes in my post My Favorite King Cake Treats in Central Louisiana and we was lucky enough for her send a homemade Bavarian Cream Filled King Cake to us here in Missouri this year! Scroll down for a little history on Mardi Gras, King Cake decorating tips, and of course, to see this year’s cake!

Check out Dat Truck, located in Deridder, Louisiana,  here on Facebook.

The history of the King Cake

Now time to decorate!

Don’t worry they didn’t lick the spoons until after they frosted the cake!

Start with a cooled and filled King Cake.

Now add a powdered sugar glaze all over the top or spread on a flavored frosting. Traditionally it is white.

Most decorate your own King Cakes come with glaze and sprinkles.

But if not you need yellow, purple, and green sugar sprinkles.

You want to color the cake evenly in the three colors. First purple over 1/3 of the frosting.

Now green sprinkles over another 1/3 of the frosting.

And finally gold over the remaining frosting covered King Cake. 

You can decorate with colorful plastic beaded necklaces or fake gold coins. 

I love the look of the Brioche style braided dough and the cream filling makes it extra rich and delicious.

Lucky Ashton had the baby in his slice so he is the King next year and has to get the cake!

We sure do miss Mardi Gras festivities in the South but thank goodness we had a little slice of Mardi Gras at home this year with Dat Truck’s King Cake!

The post All About Mardi Gras King Cake : History and Tips appeared first on For the Love of Food.

 

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Cajun Crawfish Enchiladas

Makes 5 large servings

Ingredients

• 2 lbs crawfish peeled
• 2 cups heavy cream {or milk}
• 1/4 cup butter
• 8 oz cream cheese cubed
• 2 cups cheddar cheese shredded {divided}
• 1 cup mini sweet peppers diced
• 1 large yellow onion diced
• 2 tsp Tony Chachere's {or similar Creole seasoning}
• 10 taco size {medium} flour tortillas
• 1/4 cup green onion diced {for garnish}

Instructions

• Preheat oven to 350 degrees.
• Heat a large skillet over medium heat and add butter.
• Once it is melted, add diced yellow onions and peppers and saute until softened and browned, about 10 minutes.
• Add in the heavy cream and Tony Chachere's seasoning and bring to a simmer, whisking often.
• Add cream cheese and stir until melted and smooth.
• Now sprinkle in the crawfish tails and mix well.
• Finally add 1 cup shredded cheese.
• Stir and remove from heat.
• Add 2-3 ladles of the crawfish filling to the bottom of a extra large baking dish. I used 2 dishes, one 8X8 and 1 9X13.
• Add a couple spoonfuls of the filling to each tortilla and roll.
• Please seam side down in the baking dish{es} and repeat until all tortillas are filled.
• Spread remaining filling on top of the tortillas then top with 1 cup shredded cheese.
• Cover with aluminum foil and bake for 20 minutes.
• Optional: remove foil and turn the broiler on and heat for an additional 2 minutes to crisp and melt the cheese more.
• Sprinkle with green onions and serve with rice on the side.

The post Cajun Crawfish Enchiladas appeared first on For the Love of Food.

Also check out All About Mardi Gras King Cake: History and Tips!

1.   Pecan Praline King Cake Bread Pudding 

2.  Shrimp and Grits and Greens 

3.  Bayou Stuffed Catfish 

4.  Mardi Gras Cupcakes 

5.  Homemade Pralines 

6.   Ragin’ Cajun Jambalaya Pizza 

7. Abita King Cake Soda Float

8. Cajun Crawfish Enchiladas

9.   Mardi Gras Mini King Cake Biscuits 

10. Mardi Gras Cajun Beer Cheese Dip 

11.  Copeland’s of New Orleans Chop Salad 

12.  Creole Red Beans and Rice Burger

13. Cajun Storm Ginger Beer Cocktail 

14.  Cajun Shrimp Po-Boys with Sweet and Spicy Remoulade 

15.  Chicken & Andouille Sausage Gumbo

16.  Homestyle Grits and Veal Grillades

17.   King Cake Cocktail

18.  New Orleans Style Barbecue Shrimp

19.  Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce 

20.  Gulf Coast Oysters Rockefeller 

21.   New Orleans Muffuletta Sandwich with Olive Salad 

22.  Cajun Red Beans and Andouille Sausage Stuffed Mushrooms

23. Cajun Shrimp Boil Grill Packs 

24.  Cafe Du Monde New Orleans Beignets 

25.  Mardi Gras Muffuletta Dip

NEW recipes!

26.  Mardi Gras Cake

27. King Cake Latte

28. Cajun Crawfish Bread

29. New Orleans Bananas Foster 

30. CrockPot Cajun Red Beans and Rice

31. Cajun Crawfish Fettuccine

32. Mardi Gras Cajun Deviled Eggs 

The post 25+ Cajun Recipes for Mardi Gras appeared first on For the Love of Food.

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New Orleans Style Barbecue Shrimp

Serves 2-3

Ingredients

• 3 pounds jumbo or colossal fresh shrimp headless and unpeeled
• 1 1/2 cups {3 sticks} butter
• 2 tbsp fresh rosemary finely chopped
• 1 tbsp Cajun seasoning {I like Slap Ya Mama or Tony Cachere's}
• 1/4 yellow onion grated
• 4 cloves garlic minced
• 1/4 cup Worcestershire sauce
• juice of one lemon
• hot sauce {optional} to taste
• salt and black pepper to taste
• chopped fresh parsley and lemon wedges. for garnish
• French Bread for dipping

Instructions

• In a large heavy bottomed skillet, add 1 stick of butter and melt over medium high heat.
• Add the garlic and grated onion and cook for 1 minute, stirring constantly.
• Stir in the chopped rosemary and Cajun seasoning.
• Then add remaining butter, Worcestershire sauce, lemon juice, and hot sauce. Cook and stir for another minute.
• Add the shrimp and cook for 2-3 minutes on each side or until shrimp are pink and opaque.
• Season to taste with salt and pepper.
• Remove skillet from heat and pour the shrimp into a bowl.
• Ladle the sauce over the top.
• Serve with hot out of the oven French bread for dipping and garnish with parsley and lemon wedges.

The post New Orleans Style Barbecue Shrimp appeared first on For the Love of Food.

View my review of Stadium at L’Auberge Casino here. 

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Chicken & Andouille Sausage Gumbo

Makes 8-10 servings

Ingredients

• Whole Chicken excess fat/backbone removed, quartered
• 1/2 cup vegetable oil
• 1 cup flour
• 1 lb Smoked Andouille sausage chopped
• 1 large yellow onion chopped
• 2 ribs celery finely chopped
• 1/2 red bell pepper finely chopped
• 7 cloves garlic minced
• 1 12 oz bottle Abita Amber beer
• 6 cups chicken stock
• 4 tsp creole seasoning {I use Tony Cachere's}
• 2 bay leaves
• 1/4 tsp cayenne pepper
• 1/2 cup green onion
• 1/2 cup parsley chopped
• 1 tsp dried thyme
• salt/black pepper to taste
• green onions diced for garnish
• cooked white rice for serving

Instructions

• Heat a large heavy pot over medium high heat until hot, about 3 minutes.
• Sprinkle chicken with salt and pepper.
• Add to pot, skin side down, and sear until golden brown, about 8 minutes, then transfer to plate.
• Add vegetable oil, then flour, to drippings in pot. Stir with a wooden spoon to blend well.
• Reduce heat to medium and stir constantly until roux is formed chocolate-brown color. About 25 minutes.
• Add sausage, chopped onions, celery, bell peppers, and garlic to roux and cook until vegetables are soft, stirring frequently about 4 minutes.
• Add beer and stir to blend.
• Add chicken broth, creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt. Stir well to blend.
• Return chicken pieces to pot, increase heat and bring up to a boil.
• Reduce heat to medium low, simmer uncovered until chicken is tender, skimming foam from surface and stirring occasionally, about 1 ½ hours.
• Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.
• Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.
• Spoon fat off of top of gumbo.
• Return meat to gumbo.
• Season with salt and pepper.
• Serve with Louisiana rice and top with green onions. Enjoy!

Notes

Recipe adapted from L’Auberge Baton Rouge.

Start with a whole chicken. I bought mine whole
 and trimmed and cut it into quarters.

Sprinkle chicken with salt and pepper.

Heat a large heavy pot over medium high heat until hot.
Add chicken to the pot, skin side down.

Sear until golden brown,
about 8 minutes, then transfer to plate.

Depending on how much drippings you have in the pot, adjust the amount of oil you add. The original recipe said 1/4 cup. I added 1/2 cup oil.

Add vegetable oil, then flour, to drippings in pot.

 Stir with a wooden spoon to blend well.

Reduce heat to medium and stir constantly until roux is formed chocolate-brown color.
About 25 minutes.

This recipe uses Andouille sausage.
It is a smoked pork sausage popular in Louisiana Cajun dishes.

Chop up the sausage into bite size pieces.

When making a detailed recipe like this I always prep everything ahead of time so it is ready to be tossed right in. I promise this saves you so much time and stress later when you are cooking!

Add sausage, chopped onions, celery, bell peppers, and garlic to the roux.

Cook until vegetables are soft, stirring frequently about 4 minutes.

Local beer is the best, in my opinion and Abita Beer is the most well known here in Louisiana.

For this recipe, use a bottle of Amber Abita beer. 

Add beer and stir to blend.

Creole seasoning is recommended. I always use Tony Chachere’s.

Pour in chicken broth.

 Now add creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt.
Stir well to blend.

Return chicken pieces to pot, increase heat and bring up to a boil. 

Reduce heat to medium low, simmer uncovered until chicken is tender, 

skimming foam from surface and stirring occasionally, about 1 ½ hours.

Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.

Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.

Spoon fat off of top of gumbo and return meat to gumbo.

 Season with salt and pepper and you are ready to serve.

To serve: I start with a large scoop of cooked rice in a large bowl.

Now ladle in lots of chunky, hearty, gumbo.

Garnish with green onions and dig in!

Now let me tell y’all I have lived in Louisiana for about five years now and I have tried many, many different gumbos.

This, my friends, is the BEST. Make it tonight. Thank me tomorrow! 

The post Chicken & Andouille Sausage Gumbo from L’Auberge Baton Rouge appeared first on For the Love of Food.