Got Beads?

Tomorrow is Ash Wednesday, which marks the beginning of Lent.  I know that tomorrow is Ash Wednesday because I know today is Fat Tuesday.

Louisiana-Style King Cake

And why do I know today is Fat Tuesday? Because here in East Texas, bordering Louisiana as we do, we’ve been seeing King Cakes in the grocery stores — and King Cakes mean Mardis Gras!

As Wikipedia tells us, King Cake is “a cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles on the outside. The cake has a small trinket (often a small plastic baby, sometimes said to represent Baby Jesus) inside, and the person who gets the piece of cake with the trinket has various privileges and obligations (such as buying the cake for the next celebration).”

Got Beads?

And if you’re unfamiliar with Mardis Gras, never fear, it’s Wikipedia to the rescue again! “The terms “Mardi Gras”…”Mardi Gras season”, and “Carnival season”,…in English, refer to events of the Carnival celebrations, beginning on or after Epiphany and ending on the day before Ash Wednesday. Mardi Gras is French for “Fat Tuesday” (in ethnic English tradition, Shrove Tuesday), referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday. Related popular practices are associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent. Popular practices include wearing masks and costumes, overturning social conventions, dancing, sports competitions, parades, etc.

King Cakes + Mardi Gras festivities = Cajun food. 🙂

Not that Cajun food is only for Mardi Gras — it is tasty year ’round — but I like to use Fat Tuesday as a reason to turn on the Zydeco music, put on some colorful beads, and cook up something Cajun-style.

And you can’t get much more Cajun than gumbo. Today, I’m making us a big ol’ pot of Sausage Gumbo based on a recipe I came across a couple of years ago printed by one of our local grocery stores, Brookshire’s (, in an edition of their monthly “Celebrate Cooking” magazine. This version of gumbo comes together rather quickly and easily, making it a perfect busy-day meal. Chock full of tomatoes and okra, I make this dish with smoked turkey sausage — and to help keep my carbs in balance, I go easy on the rice in my bowl. Smoked turkey sausage gives that rich flavor associated with gumbo and with the traditionally indulgent Fat Tuesday foods, but without the extra calories and fat of more traditional beef or pork sausages.

Smoked Turkey Sausage Gumbo (Makes 8 to 10 servings — gumbo is meant to be shared!)

  • 14 ounces (one package) smoked turkey sausage, bias cut in about  1/3″  or so slices
  • 1 teaspoon (or more, to taste) creole seasoning (I’m using Tony Chachere’s Creole Seasoning, and I added in another teaspoonful — just let it simmer and add more to taste as you desire)
  • 1 or 2 teaspoons Canola oil (I sometimes use up to a tablespoon or a wee bit more, as unlike beef or pork smoked sausage, the smoked turkey sausage renders almost no additional fat)
  • 1 large onion, diced
  • Garlic (cloves or powder), to taste (equivalent of 4 cloves or so recommended)
  • 2 tablespoons all purpose flour
  • 28 ounces (2 cans of 14 ounce tomatoes or one 28-ounce can) diced tomatoes, UNDRAINED
  • 4 cups chicken broth or stock (suggest reduced sodium) OR 4 cups water and 2-4 chicken bullion cubes (I’m using a no-salt-added carton of chicken stock)
  • 2 1/2 cups frozen okra, sliced or chopped (I really like okra, so I usually add more — I used an entire 16 ounce bag)
  • Cooked rice (gumbo is traditionally served over white rice)
  1. Lightly spray or season with oil a non-stick Dutch oven.  Heat over medium-high heat and brown sausage. Remove sausage to a plate or bowl.
  2. Add a couple of teaspoons of oil and cook onion over medium to medium-high heat, stirring frequently, until softened and turning translucent (about 3 to 5 minutes). Add in garlic and Cajun seasoning, stirring almost constantly, until fragrant (about 30 to 60 seconds).
  3. Stir in flour and cook to brown flour (about 1 minute or so).
  4. Add tomatoes –with their juice — and chicken broth. Stir. Increase heat to high and bring to a boil.
  5. Stir in sausage and add in okra.
  6. Reduce heat to simmer, cover, and cook until okra is heated through, anywhere from 10 to 20 minutes.
  7. Serve in a bowl over a scoop of rice.  Cornbread is also a tasty accompaniment.

This smells so yummy that you’ll be wearing beads, dancing ’round your kitchen while you’re blasting out some Zydeco! (Go on, take a peek — it’s the Muppets! And if you don’t know what Zydeco is, you will after you watch the video — I guar-an-tee!)


About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Main Dish, Soup/Stew, Turkey and tagged , , . Bookmark the permalink.

6 Responses to Got Beads?

  1. Pingback: Dance… | That Smells Yummy!

  2. Pingback: ’tis the Season(ing)! | That Smells Yummy!

  3. Pingback: It’s a Jumble | That Smells Yummy!

  4. Pingback: It’s Good to Be the King! | That Smells Yummy!

  5. LinnieGayl says:

    This recipe sounds very easy and tasty. Springing off from your crock pot post, do you think this could be made in a crock pot?

    • MissieLee says:

      Linnie, you know, I was thinking about that as I made it yesterday — somehow, I had a feeling you might ask. 😉 And I don’t think it would be a good candidate for the CrockPot for these reasons: 1) I don’t think it would all fit unless you have one of those really big slow cookers, as my 5 quart Dutch oven was pretty full. 2) After you cook the onion and garlic, you mix in the flour to brown it and then you need to stir in the tomatoes and chicken broth to a boil so that it will start to thicken a bit, and I don’t think it would thicken properly in the CrockPot. 3) Once it comes to a boil, you put in the browned sausage and the okra, reduce to simmer, and just simmer for another 10 to maybe 20 minutes (mine was done in 15), so it’s really already a rather speedy meal. 4) I think that slow-cooking the okra would make it come out really, really, REALLY mushy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s