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We are taking you to Bourbon Street for your very own Mardi Gras Celebration on Fat Tuesday, the last day before Lent. We will be offering a choice of Gumbo, Jambalaya or Shrimp Étouffée. The major differences in the three options being the inclusion of a dark roux, filé powder and okra, and whether or not the rice is cooked in the stew or separately. The Gumbo and Jambalaya come with Andouille Sausage and Chicken, while the Shrimp Étouffée does not contain meat. Shrimp can be added to the Gumbo or the Jambalaya.
“Big Easy” Gumbo (Dark Roux, Rice cooked separately)
Gumbo has several key ingredients including a Dark Roux , Okra, and File Powder (comes from the Sassafras leaves). A Dark Roux is the combination of fat and flour cooked for at least 20 min or as long as an hour, providing a nutty, deep flavor. These three element all thicken the Gumbo, and typically only one or two are normally used. We will be using the Dark Roux and the Okra.
Jambalaya (No Dark Roux; Rice cooked in Stew)
Creole Jambalaya originates from the French Quarter of New Orleans, in the original European sector and was an attempt by the Spanish to make Paella in the New World, where saffron was not readily available due to import costs. As such, the base is essentially a Spanish Sofrito, which are stewed onions, tomatoes, and bell peppers. And, similar to Paella, the rice is cooked in the stew. The main distinction between Cajun and Creole Jambalaya is the inclusion of tomatoes.
Shrimp Étouffée (no Dark Roux or Meat; Rice cooked separately)
Étouffée literally means, “smothered,” as the vegetables are cooked down into a thick sauce, without any additional stock added. An Étouffée is traditionally made from shellfish, but can be made with any protein, such as chicken, sausage, steak…and even rabbit, turtle, or squirrel…. just depends on what part of Louisiana you come from.
CookDC's Chairman was a child of the ‘70s. There were two shows, one that proceeded and the other followed, her beloved Brady Bunch (she thought Peter was a dreamboat!). They were Bob Ross’ Joy of Painting and Justin Wilson’s Cookin’ Cajun. Justin Wilson wore a distinctive “Cajun Tuxedo,” which are blue jeans worn with a blue jean shirt with distinctive red suspenders. He was one of the first chef celebrities. The Chairman fondly credits that programing schedule to her lifetime love of both landscape painting and Cajun food.
Time to Cook: 30 min.
Cook by Day: Friday (Gumbo & Jambalaya / Wed for Shrimp Étouffée)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Items included (serves 2)
Gumbo & Jambalaya - Andouille Sausage, Chicken, Mirepoix & Aromatics (onions, bell peppers, & celery), Tomatoes, Okra, Long-Grained Rice, Veal Stock
Shrimp Étouffée - all of the above but no sausage or chicken
Meal Contains (including add-ons): Wheat, Shellfish. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Double the Protein
Watercress Salad with Humboldt Fog, Shaved Mushrooms, Radishes and a Sherry-Honey Vinaigrette
Cook it for Me!