Olive oil is not generally used for Cajun cooking, but for some reason my Aunt Lorna used a combination of corn oil and olive oil in this gumbo, though I now make it with peanut oil.
I do know that olive oil was used by my grandmother and great-grandmother to moisturize their skin and hair.
Yield: 4-6 as entree; 8 as soup
Ingredients:
- 1/4 cup peanut oil
- 1 4 pound chicken, cut into serving pieces
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup all-purpose flour
- 2 cups chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 teaspoons dried oregano
- 2 cups chopped fresh tomatoes
- 2 cups warm water
- 2 cups raw rice
- 1/4 cup chopped fresh parsley
- 2 cups fresh okra, sliced 1/2-inch thick
Preparation:
Add the flour to the oil remaining in the pot; reduce the heat to mediuim-low,and stir constantly for 5 minutes, incorporating crusty bits on the bottom into the flour.
Add the onion, celery, bell pepper and cook, stirring frequently, for 5 minutes. Add the oregano, tomatoes, water, and chicken with any accumulated juices, and bring to a boil. Reduce the heat and simmer, covered, for 45 minutes. (Begin cooking the rice after the chicken has been cooking for about 30 minutes.)
Add the parsley and okra and simmer for 15 minutes; serve over rice.
The links below will lead you to two New Orleans favorites that are enjoyed during Mardi Gras as well as the rest of the year:
See Mardi Gras: Creole Style to read about the fascinating and festive celebrations of this holiday in the Big Easy.
Also see another favorite Cajun Mardi Gras recipe: