There is only a small part of me — a small faction of relatives along the swamps of Patterson, La. — that is inherently Cajun.

But there’s a big part of me that goes nuts over Cajun food.

From a communal, newspaper covered table of freshly boiled crawfish, to a well-executed etouffee, Louisiana residents are among the elite anywhere in the world when it comes to knowing — and passing along — supremely good food.

Hays County residents will have a chance to feast on Cajun food when Wimberley-based organization My Neighbor’s Keeper hosts a gumbo cook-off Feb.18 at Pioneer Town. The Mardi Gras-themed festival will also include beignets, sausage on a stick and the New Orleans favorite Hurricane drinks.

“Listen to great Zydeco music by the Zydeco Angels and Slim Bawb; enter the gumbo cook off, show off your best recipe and compete for cash prizes,” event promoter Madonna Kimball said.

The party Saturday, a fundraiser for My Neighbor’s Keeper is for adults ages 21 and up.

My Neighbors Keeper’s sole purpose is to provide immediate short-term financial assistance to disaster victims in the Wimberley Valley. In case of a natural disaster, such as a home fire, flood or other disaster resulting in immediate needs, My Neighbors Keeper will, in conjunction with the local Fire Department and EMS, provide short term funding to help meet those immediate needs.

Cajun gumbo, a traditional stew originating in southern Louisiana in the 18th century, starts with a humble mix of oil and flour, stirred slowly and consistently until it turns to the color of a penny. The roux becomes the base for a dish that includes shellfish, sausage, okra and more. It’s a diverse dish that celebrates the best of many of the cultures that have come through southern Louisiana.

I’ve included a gumbo recipe on page 9 from my late great aunt Frances., a Louisiana woman as sweet as they come who chose to cook gumbo (and turkey and dressing) every Thanksgiving.

Better than any memory a picture can capture, I can still see her laboring in that small kitchen of her’s with the bright orange countertops; and I can smell that simmering pot of roux, filling every corner of that old East Texas home where she hosted so many family gatherings.



Aunt Frances’

Louisiana Gumbo

• 1 whole chicken, boiled and deboned (save stock from boiled chicken)

• 2 pounds smoked sausage, thinly sliced

• 1 1/2 cups flour

• 1 cup vegetable oil

• 1 bell pepper chopped

• 1 onion, chopped

• 3 stalks of celery, chopped

• 2 handfuls parsley

• 2 handfuls Tony Chachere’s Cajun seasoning mix

• cayenne pepper to taste



Over low heat, add oil to a large stock pot and heat for a minute or so. Add flour and stir until clumps are gone. Increase heat to medium-low.

Stir mixture constantly over medium-low heat for one hour, or until the roux is the color of a penny.

In a separate pan, saute celery, onion and parsley until onion is translucent, about 5 minutes. Transfer vegetables to roux mixture. Increase heat to medium and pour in chicken stock. Then add chicken, sausage and seasoning.

Cover and simmer for 1 1/2 hours, or until gumbo has reached desired consistency. Serve with white rice.



Crawfish Etouffee

•1 lb crawfish tails with fat (if you can find it, with fat, substitute 1 tbsp. butter for fat)

• 1/4 lb butter

• 1 cups celery (chopped)

• 1/4 cup bell pepper (chopped)

• 1 cup green onions (chopped-tops and bottoms separated)

• 3 tbsp flour

• 1 tbsp dry parsley or 2 tbsp fresh parsley (dry parsley probably easier)

• 1 tbsp paprika

• 1 can Chicken broth

• salt and pepper to taste (as much or little as you like)

 

Melt butter in large stock pot. Add celery, bell pepper, green onion bottoms and saute until clear.

Add crawfish fat and flour and simmer, stirring constantly for a few minutes. Add chicken broth, parsley, and paprika and cook over low covered for 15-20 minutes.

Add crawfish and salt and pepper to taste. Then simmer for 12-15 minutes. Then add green onion tops and more parsley (2 tbsps).

Serve over hot rice.