1. Louisiana Seafood Gumbo
Louisiana chef John Folse created this gumbo for Walk-On's Independence Bowl college football game, held earlier this season, but this Creole soup-stew also makes for a celebratory Mardi Gras meal. There are as many variations of gumbo as there are parade floats, but they all start with a saute of onions, bell peppers and celery—“the holy trinity” in culinary terms—and are thickened with a brown roux. Chef Folse’s version also includes lots of local seafood, such as crab, oysters and shrimp, as well as andouille sausage.
Photograph courtesy of Walk-On's Bistreaux & Bar
Click here for the recipe.