'Tis the Mardi Gras season in Yuma

It's time for a Mardi Gras. In French, "Mardi Gras" literally means "Fat Tuesday" because it falls on the day before Ash Wednesday, the last day before Lent — the 40-day season of prayer and fasting observed by the Roman Catholic Church and other Christian denominations.

Mardi Gras, a party-time atmosphere, can be celebrated during the entire month of February, and one on Friday in Yuma is a block party hosted on Main Street by the Fort Yuma Rotary Club beginning at 6:30 p.m.

This party is ahead of the most famous one in New Orleans on Feb. 5 and won't have the massive parade. The festivities may not be as elaborate, but the family-oriented event promises fun and, just as importantly, food.

The event is to raise funds to support the club's numerous youth and philanthropic projects.

Rotary members will be serving chicory-flavored coffee and beignets, or French-style doughnuts, at their Café Ole. In the days leading up to Friday's event, club members have been having parties to chop up all the ingredients for the Jambalaya and Gumbo that will be available, as well as to roll out and cut the dough for the beignets to be deep fried and served sizzling hot.

For the second year, a gumbo cooking contest will be held. Those entering the contest must pay $50 to reserve a spot, but this is refundable if they show up and bring at least three gallons of their culinary creation. Ballots are $5 each to taste and judge each of the gumbos.

Gumbo, a Louisiana soup or stew, is a staple of Mardi Gras celebrations. It blends the rich cuisines of regional Indian, French, Spanish and African cultures, says Diana Rattray, author of the cookbook "The About.com Guide to Southern Cooking." Rattray shares her recipes online at About.com.: Southern Food.

For those who like what they taste at Friday's Mardi Gras, Rattray has some recipes for gumbo and beignets to share.

For gumbo, she suggests starting a roux that has fat from butter, shortening, lard, oil or bacon drippings. This should be combined with an equal amount of flour and can be stored in the refrigerator. To make the roux, melt the fat in a black skillet over low heat; when warm, sprinkle the flour in a little at a time, stirring constantly until browned. Remove from heat. If it burns even slightly, Rattray said, "throw it out and start over again."

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BASIC SEAFOOD GUMBO

Serves 6 to 8

1-1/2 cups crabmeat

2 pounds shrimp, in shells

3 quarts water

2 small bay leaves

1 teaspoon lemon juice

1 small onion, cut in wedges

Salt and black pepper

Parsley

2 pounds okra, sliced

4 tablespoons bacon grease, divided

4 tomatoes, peeled and chopped

2 onions, finely chopped

2 green peppers, finely chopped

1/2 teaspoon crushed red pepper, or to taste

4 tablespoons brown roux

Reserved shrimp stock

Salt, pepper, thyme, parsley, to taste

Hot cooked rice

In large Dutch oven, boil water with bay leaves, lemon juice, onion wedges, salt, pepper and parsley. Wash shrimp and add to pot; boil for two minutes. Peel shrimp and return shells to the stock for later use. Put shrimp and crabmeat in refrigerator until ready to add to the gumbo.

Sauté okra in 2 tablespoons bacon grease in large, heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well.

Clean skillet and heat remaining 2 tablespoons bacon grease. Sauté the chopped onion, green pepper and red pepper. When soft, add to the stewpot.

In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stewpot with other ingredients.

Bring to a boil and simmer for 1-1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme and parsley to taste. Simmer for one to two hours longer. Serve with fresh boiled rice in soup bowls.

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SAUSAGE, CHICKEN GUMBO

(For slow cooker)

Makes 6 servings

(For a slow cooker)

1/3 cup flour

1/3 cup cooking oil

3 cups chicken broth

12 to 16 ounces smoked sausage, sliced about 1/2-inch thick

2 cups chopped cooked chicken

1 to 2 cups sliced okra

1 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

4 cloves garlic, minced

Salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper

Boiled white rice

For roux, in a heavy two-quart saucepan, stir together flour and oil until smooth. Cook over medium-high heat for four minutes, stirring constantly.

Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is a dark, reddish brown. Let roux cool.

Add chicken broth to a 3-1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper and red pepper.

Cover and cook on low for eight to 10 hours, or on high four to five hours. Skim off fat.

Served with hot cooked rice.

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BEIGNET

1 envelope active, dry yeast

1-1/2 cups warm water (not boiling)

1/2 cup granulated sugar

1 teaspoon salt

2 eggs, beaten

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening, softened

Oil for deep frying

Powdered sugar

In a large bowl, sprinkle yeast over warm water, stir to dissolve and let stand for five minutes.

Add sugar, salt, beaten eggs and evaporated milk. Whisk or use electric mixer to blend thoroughly.

Add four cups of the flour, beat until smooth. Add shortening, gradually blend in remaining flour.

Cover with plastic wrap and chill at least four hours or overnight.

Roll out on floured board to 1/8-inch thickness. Cut into 2-1/2 to 3-inch squares. Deep fry at 360 degrees for two to three minutes, or until lightly browned on both sides.

Drain on paper towels and sprinkle generously with powdered sugar.

Serve hot with coffee. (Dough can be cut and frozen, separated in container with waxed paper.)

Recipes courtesy of Diana Rattray