Preparing for the levee bonfires with some gumbo
BATON ROUGE - A Christmas tradition continues this weekend in St. James Parish. Dozens of bonfire structures have already popped up near Gramercy and Lutcher.
They're used to light the way for Santa on Christmas Eve. Family and friends spend weeks constructing the elaborate structures. Some are as tall as 20 ft! The bonfires will light up the levee Wednesday night.
If Santa's hungry this week, he should stop and get a taste of Larry Roussel's gumbo. He joined us on 2une In this morning, along with Gramercy Mayor Terry Borne and St. James Parish Sheriff Willie Martin.
They talked about the bonfires while Cousin Larry whipped up some seafood, chicken and sausage and red bean gumbo, potato salad and Bloody Mary Salad.
Gayle's Bloody Mary Salad by JP's Cousin Larry Roussel
NOTE: This is a recipe where you can interchange ingredients to your liking as long as you build on the foundation, 2 cups of Zing Zang Bloody Mary mix. You can also add to the ingredients listed below if desired. Plus, you can use fresh ingredients such as bell peppers, celery and onions.
Two 28 ounce cans of whole tomatoes (discard or reserve juice for another dish.)
One 16 ounce jar of Mezzetta sweet cherry peppers (drain juice)
One 16 ounce jar Tabasco spicy green beans (drain juice)
One 16 ounce jar of pickled okra (drain juice)
One 16 ounce jar of Occhipinti cocktail onions (drain juice)
One 6 ounce dr. wt. can of Mario pitted black olives (drain juice)
One 7 ounce dr. wt. jar of pimento stuffed green olives (drain juice)
1 cup of Boscoli Italian Salad mix
1. Quarter the tomatoes, then pour all ingredients in a large bowl and mix well.
2. Best if chilled over night, but okay to serve immediately.
Makes about 1 gallon using the ingredients listed above.
Click on the video to see how it's done!