Mardi Gras Bunco at Diane’s house.
Our hostess, Diane and her sous chef, Caleb, were busy preparing Gumbo when we arrived.
She had purple, green and gold decor with masks, beads, confetti and coins on all the tables.
Everyone was hanging out at the bar to start the night, where else would you be for Mardi Gras?
Charis, Jenna & Shannon
Pam and Shanon
Tonya and Pam
Mistee, Jennifer and Laurie
Jeana and Tami
In true New Orleans style, Diane served Okra Gumbo with chicken and sausage over rice along side muffaletta sandwiches.
(This is the gumbo recipe I used [again, courtesy of Rachel Ray]. I did double the amount of white meat chicken and used Smoked Turkey Sausage instead of the andouille sausage.)
One Great Gumbo with Chicken and Andouille Sausage
2 tablespoons extra virgin olive oil (EVOO), divided
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons-1/4 cup hot cayenne pepper sauce (for mild-moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 can crushed tomatoes (28 ounces)
1 can diced tomatoes in puree (14 ounces)
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice, prepared to package directions
PREPARATION
Pre-heat a large, heavy-bottomed pot over medium-high heat.
Add 1 tablespoon EVOO, one turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2-3 minutes. Chop your veggies while it’s working.
Add half the andouille to the pan and cook another 1-2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter.
When the butter melts, add chopped celery, peppers, onion and bay leaves. Season with salt, pepper and hot sauce. Cook 3-5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth; then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, and then reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.
Garnish with chopped thyme and scallions. Scoop cooked white rice into the center of each bowl of gumbo using an ice cream scoop. Enjoy!
(This is the Muffuletta recipe I based my sandwiches on. Instead of round bread, I used sub sandwich rolls. I also used Cajun Seasoned Chicken Breast [Oscar Mayer] in addition to the other meats and heated the sandwiches in the oven.)
Miss Rachael’s Muffuletta
(courtesy of Rachel Ray)
1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle
1/2 cup pitted Sicilian green olives or other good quality large pitted green olives
A drizzle of extra-virgin olive oil
2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full
1 large round loaf crusty bread, 10 to 12 inches
1/4 pound sliced Genoa salami or sweet sopressata
1/4 pound sliced capacola spicy ham
1/4 pound sliced provolone
Directions
Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.
Everything was yummy!
During round one, we all had fun trying on our masks and wearing our beads.
Who Dat hiding in the centerpiece?
After round one it was time for a traditional Mardi Gras dessert. Our “King Cake” was actually Gorilla Bread and Mistee found the baby inside her slice.
Gorilla Bread
Ingredients:
1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 8-ounce package cream cheese
2 12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts
Directions
Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Recipe courtesy Paula Deen
After round two, Diane gave everyone party favors of cups stuffed with body lotion, chocolates and blingy rings. Everything to make a girl happy! Pam thought she got a nose ring and was trying it on here.
Winners for the night received a full-sized Bath & Body Works body lotion and a pair of scented, moisturizing socks.
Shannon won for most Buncos with three.
Mistee won for most wins with ten.
Jennifer won for most losses with ten.
Jeana won for high score with 347.
Laissez les Bons Temps Roulez (Let the good times roll)!!
J’ai passé du bon temps aujourd’hui, merci Diane. (I enjoyed myself today, thank you Diane.)
SMP Girls Gone Bunco 