Fat Tuesday (or as I call it: Tuesday) is the day before Ash Wednesday, aka Lent, when good Catholics give up something dear to them for 40 days to represent the 40 days Jesus spent fasting in the desert. In a more secular sense, it’s also Mardi Gras, the biggest party in New Orleans. And what says Mardi Gras like a bowl of steaming seafood gumbo? Charleston’s Blossom restaurant has you covered for all your gumbo needs. Locals are encouraged to head into Blossom to satisfy their Cajun cravings, while home cooks can kick up their Mardi Gras parties with Blossom’s essential recipe. Featuring jasmine rice, gumbo filé and a mix of the South’s best seafood, this traditional Mardi Gras favorite is simple to create in the comfort of one’s kitchen to celebrate this festive time of year. Ingredients 2 pounds unsalted butter 6 cups all-purpose flour 1/2 head finely chopped celery 1 large finely chopped onion 1 finely chopped poblano pepper, seeds removed 1/3 cup plus 1 tablespoon Worcestershire sauce 1 can (up to 14.5 ounces) unseasoned chopped tomatoes 1 gallon (16 cups) lobster stock or chicken stock 2 teaspoons dried thyme 4 bay leaves, tied in cheesecloth 1/3 cup Tabasco 2 teaspoons Cajun seasoning 1 tablespoon gumbo file 3 […]