Originating in New Orleans, and spoken as one single word, ‘Howsyamommaanem?’ is a phrase, often regarded as a true Southern greeting. Us Southern’s understand that when being asked this question the greeter is inquiring as to the wellbeing of all of our family members but most importantly, our mother. My mother is doing just fine and is currently prepping for our annual Mardi Gras celebration.
If you’ve never visited Nola during carnival season, Mardi Gras is a celebration like none other and I highly recommend a visit. However if you are like us and a visit to the Big Easy is not on the calendar this year I have some perfect recipes and ideas for an at home celebration.
So grab your “Krewe” and let the good times roll!
A staple at our Mardi Gras celebration is a pot of my mom’s Gumbo, she has been making this recipe for as long as I can remember.
Gumbo
1 pound of shredded cooked chicken breast (about 3 large breasts) 2 chopped celery stalks 2 chopped white onions 2 T olive oil 2 T Zatarain’s Gumbo File 2 minced garlic cloves 64 oz of chicken broth 2 T basil 2 t cayenne pepper 1 t salt 1 t pepper 1 bag of frozen okra 2 cans of chopped fire roasted tomatoes undrained 1 can of garlic and onion tomatoes *optional – fresh peeled shrimp *optional - sliced andouille sausage For the Roux: ½ cup of oil 1 Cup
All Purpose Flour Cooked White Rice Directions:
First bake the chicken breasts in the oven until done and shred. In a large pot sauté celery garlic, and onions in olive oil. Add the shredded chicken and chicken broth. Stir in the remaining seasonings (gumbo file, cayenne pepper, basil, salt and pepper). Add the okra and tomatoes and bring to a boil. Once boiling turn down to a simmer and make to roux.
Roux –
Using an iron skillet, heat ½ cup of oil and add 1 cup of all-purpose flour and stir. The roux must be cooked slowly on low heat and stirred continuously. Use a long spoon to stir to avoid the heat. The roux will gradually change from a light beige color to a dark brown. At this point CAREFULLY pour the roux into the gumbo. (The roux may splatter as it hits the gumbo) Stir thoroughly. **If you are adding the optional shrimp and/or sausage add it at this point). Let simmer for an additional 15-30 minutes and serve over rice.
Another staple at our celebration is a King Cake. We order directly from the website below:
This is my favorite king cake for a few reasons: the baby is still inside the cake, you decorate the cake yourself which is fun and makes for a prettier cake in my opinion and last but not least you can choose the filling of your choice.
A few other good places I have ordered from in the past are:
https://www.shopsucre.com/sucre-king-cake.html (PS their macrons are to die for! )
Remember whoever finds the baby is guaranteed luck and prosperity as well as is the designated cake provider the next year!
When in New Orleans there are always two spots I have to stop by. First Café Du Monde for coffee and beignets and second Pat O’ Brien’s for a Hurricane! New Orleans is known for a few drinks such as Sazerac and the Absinthe Frappe’ but my favorite is the Pat O’Brien Hurricane which originated in the French Quarter. Below is my favorite copycat hurricane recipe.
Hurricane
2 oz light rum
2 oz dark rum
2 oz grenadine
1 oz simple syrup 2 limes (juice only) 2 oz orange juice 2 oz passion fruit juice
Orange slices and cherries for garnish
Mix everything in a cocktail shaker and pour over a hurricane glass of ice and garnish.
Throw on some jazz music, grab some beads and feathers and you’re all prepared for a party!
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