Mardi Gras Every Day

 Today is Mardi Gras ,a time of "Laissez le bonne temps roulez" in the city of Mardi Gras, New Orleans. There are also sorts of delicious savory and sweet dishes that are not only perfect for tonight's festivities but every day of the year. The good times and flavors can roll anytime you crave Creole or Cajun foods.

There are two key factors in New Orleans cooking. One is roux , a simple mix of butter and flour cooked over a low flame and whipped into a creamy sauce. It reflects Louisiana's deep French roots (if you're into French cooking you'll know that roux is used constantly to thicken sauces such as bechamel) and comes three ways, white, blonde and brown. White is the least cooked, while blonde takes a minute or two longer until it's a light golden color. The flavor is slightly nutty. There is the brown which is cooked anywhere from ten to thirty minutes. Gumbo usually requires a dark brown roux for both flavor and color. The other key factor in the cooking is the holy trinity - onions, bell peppers  and celery. Cooked together these impart a deep flavor that make Cajun and Creole cooking pop. Keep in mind that you can add this to your chicken soup and soup stocks for a wonderful vegetal flavor. Again it's taken from the region's Gallic roots. In France it's known simply as mirepoix and used frequently to flavor coq au vin and lamb stew. You can also use it in any kind of stew from chicken to beef along with gravy for homemade pot pies. 

New Orleans is known for its' seafood , namely shrimp. Shrimp gumbo will undoubtedly be on many a party menu tonight but it also makes for a tasty week night dinner. It can be easily made in the crockpot so you don't have to worry about coming home from work and prepping like crazy. Of course you'll need the holy trinity  of onions celery and bell  peppers but these can be cut up the night before. It's then adding tomato , shrimp cornstarch and  chicken broth along with a variety of herbs and  hot sauce to the mix. There's no roux to be made, The cornstarch thickens it. Po' boys, those delicious sandwiches can be made any time of the year and they're perfect for barbecues. You can just grill shrimp or chicken and place it on French bread with lettuce , tomatoes and pickles. Slather a homemade remoulade sauce on this for an authentic NOLA flavor. A remoulade sauce is simply mayo mixed with pickle juice or chopped pickles, mustard, horse radish, and garlic along with paprika for color. It's also good topping burgers and crab cakes. Add a touch of olive oil and vinegar for a spicy salad dressing. Mardi Gras ends with the sweet King Cake . Without the traditional green purple and gold icing , it's just a cinnamon roll bread that can be made for any brunch. 

You don't have to wait until Mardi Gras to enjoy its' fun and flavorful foods. They can be made throughout the year, giving zing and zest to any meal. Let the good times roll whenever you want.