Mardi Grasremix

Reimagined versions of the Big Easy’s classic cuisine.

Coming this year on Feb. 28, Mardi Gras, the famed Bacchanalian festival cherished by New Orleanians, is the perfect occasion for a winter celebration. Fat Tuesday, as it's known in English, marks the last night of abandon before Ash Wednesday and the austere Lent season. Mardi Gras celebrations are known for being excessively indulgent. But if you’re of the healthier persuasion, fear not: these slimmed-down, crowd-friendly versions of classic New Orleans eats play up the signature flavors while slashing sugar, fat, and calories—so you can have your King Cake and eat it too.

Vegan Filé Gumbo

Serves 8

Gumbo, a thick stew made from sausage and other meats and enrobed in a velvety sauce, is the cornerstone of Creole cuisine. In this version, we use olive oil and vegan butter in the roux (pronounced “roo”), the thick gravy that’s the base of a good gumbo, but you can use 6 Tbs. olive oil and skip the butter.

We also used the traditional filé seasoning—made from sassafras leaves, and pronounced “FEE-lay”—for an earthy flavor with a hint of citrus brightness. You’ll find it in larger grocery and specialty stores. This gumbo uses vegan sausage to save calories and fat; but you can substitute chicken or turkey sausage for a meatier variation.

3 Tbs. olive oil

3 Tbs. vegan butter substitute

6 Tbs. flour or gluten-free flour

1 large yellow onion, chopped small

2 large celery stalks, chopped small

1 large green bell pepper, seeded and chopped

1 large yellow bell pepper, seeded and chopped

6 garlic cloves, minced

2 cups vegetable stock, or more if desired

1 15-oz. can chopped fire-roasted (or regular) tomatoes in juice

3 Tbs. filé powder

2 tsp. dried oregano

1 tsp. paprika

½ tsp. black pepper