Fat Tuesday: for those of you who are not Catholic, Fat Tuesday is the day before Ash Wednesday, a day that marks the beginning of Lent and 40 days of preparation for Easter. This time period is usually filled with fasting, abstaining and giving things up.
Fat Tuesday is the day of having all the foods you will be giving up for Lent such as chocolate, alcohol, sweets. It coincides with Mardi Gras, so this is a dish I make around that time of year. So whether you make if for Fat Tuesday or to wear with your Mardi Gras beads, it is delicious. Also, it is one of my husband Tom’s favorite dishes. I serve it with corn bread and you are good to go!
3 T. vegetable oil
½ c. diced celery
½ c. diced red onion
½ c. diced red pepper
4 cloves minced garlic
1 t. kosher salt
½ freshly ground black pepper
4 oz. ground chorizo
1 can (14 oz) crushed tomatoes
12 oz okra diced (fresh is better, but can use frozen)
1 T. paprika
1 T. file powder (can use cornstarch slurry instead)
1 t. cayenne pepper
2 c. fish stock
2 c. chicken stock
2 T. apple cider vinegar
1 lb. large shrimp, de-veined and peeled
8 oz. smoked andouille sausage, sliced at 1/4-inch thick
6 c. cooked rice
Chopped parsley and scallions for garnish
Sauté celery, onions, peppers, garlic, salt and peppers in a large saucepan about 3–4 minutes until the onions are translucent.
Add the chorizo and cook for 4–5 minutes stirring frequently.
Add tomatoes, okra, paprika, file powder and cayenne pepper and cook an additional 4–5 minutes. Be sure to stir frequently.
Add stocks and vinegar; bring to a simmer.
Decrease heat to low, cover and cook 20–25 minutes, stirring occasionally.
Just before serving, add shrimp and andouille; stir to combine and cook for 4–5 minutes, until shrimp are just cooked.
Serve gumbo over rice and garnish with parsley and scallions.