Fat Tuesday

 

      This holiday is traditionally the final, indulgent celebration before the 40-day fasting season of Lent begins on Ash Wednesday. It is a global tradition featuring parades, costumes, and rich, fatty foods like king cake, paczki, and beignets, allowing people to feast before the fasting period.  We celebrated early as we will be in Wisconsin visiting friends during the actual holiday.  

      Although not part of any such culture by definition, Barb and I have adopted it as our favorite.  As such we celebrate every year with a traditional meal from this.  All too often it is Crawfish Etouffee, Gumbo, Red Beans n Rice, or Jambalaya.  This year I went with something different.  Kind of a blend of 80s Oklahoma City Molly Murphy's Bacchus Feast and a Low Country Boil.

Fat Tuesday Dinner

1 pack crab or surimi, chopped large

2 pounds raw jumbo shrimp

1 pound crawfish 

1 Tbsp parsley

1 medium yellow onion, quartered

2 heads garlic minced

14 ounces andouille sausage, sliced crosswise into 2-inch pieces

1 pound baby red potatoes (6 to 8), halved

3 ears corn, cut crosswise into 3-inch pieces

3 Tbsp olive oil or neutral cooking oil

4 quarts water

½ cup plus 1 Tbsp Cajun or Old Bay seasoning, divided

8 ounces sliced mushrooms

4 Tbsp salted butter

Tabasco sauce, for serving (optional)

Garlic bread

      Arrange all the crab, shrimp, crawfish rinsed on a plate.  

      Heat 3 Tbsp olive oil in a 7-quart or larger pot over medium heat until shimmering.  Add 1 quartered medium yellow onion, garlic, and 14 ounces sliced andouille sausage.  Sauté until the onions are softened and the garlic is golden-brown, about 3 minutes.  Add 4 quarts water, increase the heat to high, and cover.  Bring to a boil, 10 to 15 minutes.

      Add 1-pound halved baby red potatoes, 3 ears cut corn, and the Cajun or Old Bay seasoning, and stir to combine.  Cover and cook until the water returns to a boil.  Uncover, adding mushrooms if desired and simmer, adjusting the heat as needed, until the potatoes are fork tender, 10 to 12 minutes.

      Add the crab, shrimp, and crawfish and stir to combine.  Turn off the heat, cover, and let sit for 3 minutes.  Uncover and reserve 2 cups of the cooking liquid.  Drain the seafood and vegetables, then transfer onto baking sheets or directly onto the center of newspaper-lined table.

      Add 4 tablespoons salted butter and 1/4 cup finely chopped parsley to the reserved cooking liquid.  When the butter is melted, stir to combine to make the sauce.  Pour half of the sauce over the seafood and vegetables.  Sprinkle with the remaining 1 tablespoon Cajun or Old Bay seasoning.  Serve with garlic bread and the remaining sauce for dipping and Tabasco if desired.

It’s a great party, and anyone who doesn’t enjoy Mardi Gras is not of this world.” 

Franklin Alvarado