The perfect food for the Mardi Gras Celebration
Next week it is time to celebrate one of the world´s most popular festivals, Mardi Gras – what better excuse to try out some great creole recipes?
Here is the ultimate guide to the traditional creole Mardi Gras dinner by Mathallen´s own Kulinariske Akademi.
4 chicken drumsticks, split in halves (Stangeriet)
600 g smoked spicy sausage, cut i 1 cm thick slices (Annis Pølsemakeri)
3 tsbp creole spiceblend, see recipe below
Neutral oil for sauteeing
1 dl neutral oil
1 dl white flour
Vegetables (Vulkan frukt og grønt)
6 cloves garlic, nicely chopped
2 large onions, diced
2 green bell peppers, diced
5 stalks celery, diced
2 liters chicken stock (Stangeriet)
3 stk bay leaf
2 bouquets scallions, cut thinly
4 tbsp chopped parsley
The drumsticks are drizzled with spiceblend on both sides, then browned lightly in a heated pan with oil. Place the chicken aside. Brown the sausages in the same cooking pan with the oil from the chicken so that it can enjoy som of the spices as well.
Now we are making a “roux”, which is a very traditional part of the creole kitchen. This is a type of thickening, and you prepare it the following way:
Warm oil in a large thick bottomed pot and add the flour. Stir the mixture, over medium heat, until it is nut brown.
When the roux has the right color add the vegetables and sautee while stirring for about 4-5 minutes. Then start adding a little chicken stock over time, and stir well. Lastly add the chicken and sausage and let everything simmer on low heat for about 1 hour. Sprinkle scallions and parsley on top right before serving. Serve the gumbo with rice.
Homemade creole spiceblend: (Vulkan frukt og grønt): 3 tbsp ground paprika, 2 tbsp garlic powder, 1 tbsp black pepper, 1 tbsp cayenne, 1,5 tbsp oregano, 1,5 tbsp dried basil, 1 tbsps dried thyme, 1 tbsp salt.
Blend everything well and keep in a closed container.
500 g cab meat, rinsed (Vulkanfisk)
4-6 tbsp mayonnaise (Vulkanfisk)
2 egg yolks
3 ts dijon mustard (Ma Poule)
1/2 ts tabasco
1/4 ts salt
2 tbsp fresh estragon,finely chopped (Vulkan frukt og grønt)
1 tbsp Worcestershire sauce
1/4 ts ground sort pepper
3 dl. Breadcrumbs
3 tbsp smør
Let the crabmeat rest in a sieve so that most of the water runs off. The blend mayo, yolks, mustard and the rest of the spices. carefully turn the blend in with the crabmeat and mix well. Make small cakes and dip them in breadcrumbs on both sides before you fry them golden in butter.
Serve with green salad and spicy mayonnaise.
2 dl Mayonnaise
2 tbsp chilisauce
3 ts creole spiceblend, see above
2 ts mustard
A little bit lemon juice
Blend everything together and add lemonjuice to taste.
Happy Mardi Gras!
If you are hungry for more inspirational recipes from KA, buy the award-winning cookbook «Kok og stek» (note in Norwegian), at KA in Mathallen.
This post is also available in: Norwegian Bokmål