There is nothing like celebrating Mardi Gras in New Orleans, is there? Steve and I had the pleasure of being there for the Mardi Gras celebration, taking in all of the sights form our friend Daniels balcony. He lives right on the parade route. It’s such a treat to have an insider’s view of New Orleans.
Fat Tuesday is next week, February 9th. CLICK HERE for the schedule for the remaining countdown. The festivities last all season so it’s not necessary to be there on Fat Tuesday to partake.
Now Mardi Gras is a tradition that we must celebrate!. Sadly, schedules didn’t allow us to enjoy a dinner this year but we can bring back a blast from the past. Daniel inspired us to do an unusual Gumbo with quail. He suggested grilled quail stuffed with dirty rice placed on the plate with the Gumbo spooned around it. Steve was up for the challenge. On researching the different Gumbos, we settled on a vegetarian version so our pescetarian friend could partake. We had to order the quail from the butcher. The semi-boneless quail come four to a package with the rib cages removed. These little birds are a perfect serving size and ideal for the rice stuffing.
The night before we made the Gumbo & Dirty Rice. For the Gumbo, Steve carefully made his roux, stirring it over the flame until it was the color of peanut butter. We added the vegetables, cooked them until caramelized, and finished off the stew.
The Dirty Rice was made with white rice coked in a vegetable stock, sautéed onions and celery then finished with crisped bacon and andouille sausage.
Steve then proceeded to stuff the extra quail, grill it and drizzle it with the Gumbo. He sampled his creation to make sure it was worthy of his wife & girlfriends – It was wonderful.
The menu looked like this:
Appetizers
Warm Artichoke & Shrimp Dip
Shrimp Brochettes
1st Course
Corn & Potato Chowder topped with Bacon.
2nd Course
Grilled Quail and Gumbo z’Herbs served over Dirty Rice
Dessert
King Cake
Mrs. B’s Milk Punch
After dinner the Girls decided it would be great to go out on the town. We kept poor Steve kept him out way past his bedtime, but he had so much fun.
- 1 Cup of Olive Oil
- 1 Cup of Flour
- 2 Large Onions, Chopped
- 1 Red Bell Pepper, Chopped
- 1-2 Celery Stalks, Chopped
- 1-2 Leeks, White & Pale Yellow Parts Only, Chopped
- 3-4 Tablespoons Chopped Garlic
- 3 Turkish Bay Leaves, Broken in Half
- 2 Teaspoons Herbs de Province
- 1 Tablespoon Black Pepper
- ¼ up to ¾ Teaspoons Cayenne Pepper
- 2 Teaspoons of Salt
- 1 8 oz package of Sliced Mushrooms
- Filtered Water, as needed
- 1 Bunch of Swiss chard – Stems Separated from the Leaves, Chopped Separately
- 1 Bunch Tuscan Kale, Chopped
- 1 Tablespoon of Soy Sauce plus more as needed
- Apple Cider Vinegar or Lemon Juice as needed to neutralize the Cayenne
- In a large Dutch Oven, slowly heat the olive oil. Add the flour, whisking constantly, until the roux becomes the color of peanut butter (this could take up to an hour depending how comfortable you are with the process). It’s best to go with a lower heat to prevent scorching if this is your first time.
- Add the onions, bell pepper, celery, leeks & swiss chard stems, sauté until caramelized. Add the garlic, bay leaves, herbs de province, & black pepper. Start with ¼ teaspoon of the cayenne and add more to your liking throughout the cooking process - be very careful – it can be overwhelming. Sautee until fragrant, about 5 minutes. Add the mushrooms and sauté until they release their liquid.
- Add water to cover, bring to a simmer. Place the greens in the simmering stew a handful at a time. Simmer until the greens are tender. Add soy sauce, simmer for a few minutes then taste the stew and adjust the seasonings with salt and pepper. If the Gumbo is too spicy add a bit of apple cider vinegar or lemon juice to neutralize the heat.
Ingredients
- 1 Cup of Olive Oil
- 1 Cup of Flour
- 2 Large Onions, Chopped
- 1 Red Bell Pepper, Chopped
- 1-2 Celery Stalks, Chopped
- 1-2 Leeks, White & Pale Yellow Parts Only, Chopped
- 3-4 Tablespoons Chopped Garlic
- 3 Turkish Bay Leaves, Broken in Half
- 2 Teaspoons Herbs de Province
- 1 Tablespoon Black Pepper
- ¼ up to ¾ Teaspoons Cayenne Pepper
- 2 Teaspoons of Salt
- 1 8 oz package of Sliced Mushrooms
- Filtered Water, as needed
- 1 Bunch of Swiss chard – Stems Separated from the Leaves, Chopped Separately
- 1 Bunch Tuscan Kale, Chopped
- 1 Tablespoon of Soy Sauce plus more as needed
- Apple Cider Vinegar or Lemon Juice as needed to neutralize the Cayenne
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Wow…sounds like a fun plan. The food alone would be amazing!!
Thanks Gloria!
I have never been to New Orleans but my husband has and still talks about it although his trip was many years ago. He had a blast.
It is fun but you can create it at home! Mardi Gras is the perfect time!!!
Oh wow what fun. I have always wanted to visit New Orleans during Mardi Gras. It’s definitely on my bucket list.
I have never been to New Orleans but I would love to go during Mardi gras!
I heard that the parades are just awesome and the food is out of this world!
Will have to look into booking a trip when our dollar starts behaving…right now it’s too expensive! LOL!!
It is expensive on the actual Mardi Gras week but you can find great deals leading up to it. Click on the link in my post – it gives all of the parade schedules, etc. They have them all year.
Oh my, that food! Everything looks really tasty good to me. 🙂
Thanks Rosey!
Cant wait to try it
Mardi Gras is so much fun and I love Cajun food. Can’t wait to try your twist on it.
I have never been to New Orleans – It is on my bucket list! It looks like you had a wonderful time, and what a great parade viewing spot.