Gumbo puts spirit in Fat Tuesday fete

Article by: BETTY ROSBOTTOM , Tribune Media Services
Updated: January 30, 2008 - 3:11 PM

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If my husband and I were to name our favorite cities, New Orleans would be at the top of our list.

We have many fond memories of celebrating Mardi Gras on Bourbon Street, and now, many years later, we still check the calendar to find out when Fat Tuesday falls. Often we plan fetes to mark the date. This year, for instance, I am planning to host a Mardi Gras party and already have the menu chosen.

The centerpiece will be a shrimp gumbo that is a variation on the ones I grew up eating during my childhood in the South. For this version, carrots are added to the traditional gumbo medley of onions, bell peppers and celery, and a generous amount of tomatoes are called for. Instead of letting okra (that traditional gumbo ingredient) simmer for a long time in the stock, it is sliced and sautéed separately, then stirred into the soup at the last minute. That way the okra holds its shape and doesn't become stringy. Finally, the roux used to thicken this gumbo is cooked quickly rather than slowly -- the more usual way. Served over mounds of white rice, this makes a delectable all-in-one main course.

Betty Rosbottom is a cooking school director and author of "Big Book of Backyard Cooking."