What better way to celebrate Mardi Gras than eat a little (or a lot of) gumbo! Cheryl LeJune and Lou Master showed the enthusiastic and hungry crowd two different kinds of gumbo, Creole and Cajun, with some great help from sous-chef Rick LeBlanc. The Creole version included shrimp and okra and the Cajun included chicken and andouille sausage. For dessert, Lou whipped up a Pina Colada Bread Pudding and there were also a couple of King Cakes to try.You can view our Gumbo Information handout here.
Lou's Creole Shrimp Gumbo recipe is here.
Cheryl's Cajun Chicken and Sausage recipe is here.
Lou's Pina Colada Bread Pudding recipe is here.
