Festive foods: Mardi Gras style

Cooking 101

This year most JMU students went to class and studied for exams on Fat Tuesday instead of perusing Bourbon Street. Mardi Gras officially was celebrated on Feb. 8 this year, but that doesn’t mean you can’t bring this holiday to life any other day.

The classic Mardi Gras dish is "Gumbo" — a simple, delicious dish that is easy and cheap to make. Give D-hall a break and get with some friends to test your chef skills. So, if plane tickets or hotel bills don’t have a home on your budget sheet, bring New Orleans to Harrisonburg, Va., with gumbo crafted by chef Emeril Lagasse.

Emeril Lagasse’s "Bam" – Worthy Gumbo

1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
Salt
Cayenne
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled
and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.