By Jacob Fusilier The Mardi Gras SWLA, Inc. Gumbo Extravaganza Walking up to the back of the Civic Center, the smells of freshly made roux, cracklings, boudin, pork rinds, along with cut green onions engulf my senses and immediately send me into Cajun food euphoria. Not only is my mouth watering, but visually, there is so much to take in. The walls of the Exhibition Center are decorated with krewe names and their themes for 2013. The krewes are not simply cooking and preparing food; they’re engulfing the room with the most wonderful and electric spirit of Mardi Gras. While Rusty Metoyer and the Zydeco Krush play their great music, people are dancing and having a good time while the krewes are getting ready to cheer as they wait for the Spirit Stick of Mardi Gras to come their way. If they show enough enthusiasm, they might have the chance to be called the most spirited krewe at the Royal Gala in a few days. With every minute closer to 11 a.m., the line to get in becomes longer, eventually extending outside and wrapping around the door heading to the parking lot. I decide to walk to the back where the judges are sitting with empty bellies, eager to see the first of many bowls of gumbo. Not a moment later, the first start to arrive. The judges closely examine the gumbo before they take their first bite. Their excitement is obvious and I can tell they’re ready for the many more bowls to come. Knowing the line outside is steadily growing, I slip away and head for the main event area to secure a cup of my first choice. To my surprise, lines are forming and people are beginning to indulge. It has begun! I started with a rabbit, duck, and deer sausage, then onto several other wild game gumbos. After I got my fix of wild game, I was on to chicken and sausage. There was dark roux, light roux, some with boiled eggs and some with eggs cracked in the gumbo, ones that used parsley and ones that used green onion. Many bowls of gumbo Volume 4 • Issue 24
later, I was stuffed, yet satisfied. There were so many different interpretations of this most popular local favorite. The contestants were full of spirit, the food was delicious, and the crowd was energized. Seventeen years ago, in a parking lot with only one canopy tent, their trucks and cooking equipment, several men began a friendly gumbo cook-off between buddies. Years later, with the help of Mardi Gras SWLA, Inc. and the Civic Center, the Lake Charles “Gumbo Extravaganza” has become not only bigger than ever, but also one of my favorite events of the year. This year’s extravaganza racked up a record amount of entries. There were 46 (with three contestants from Texas), along with the best turnout of the general public yet. I will be sure to be there for the years to come. Amateur Chicken & Sausage
Professional Chicken & Sausage
1. Krewe of the Good Times 2. Got Roux 3. Matte Brothers/ OR Measurement
1. L’Auberge Buffet 2. Pour Boys 3. Jags Bistro
Amateur Wild Game 1. Krewe du Sauvage 2. Krewe of the Good Times 3. Krewe of Komova
15% Senior Discount All Doctors’ Prescriptions Accepted Experienced Professional Staff • Most Insurance Accepted
Professional Wild Game 1. Isle of Capri 2. L’Auberge 3. Fat Boys Inc.
People’s Choice: Krewe of the Good Times Best Decorated Booth: Krewe of the Marsh Most Spirited Non-Krewe: Pour Boys Most Spirited Krewe: Krewe of the Good Times
FOOD FACT It is said that gumbo is an example of the melting-pot nature of Louisiana cooking. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and possibly, other local tribes. Roux has its origin in French cuisine meaning red, redhead, ginger, or reddish-brown color. Questions, comments, concerns? Email jakefuse23@gmail.com. TJN MARCH 7, 2013
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