Dolphin Gumbo

No matter what team Louisiana sports teams play, we will make a gumbo with the opposing team's mascot. I have heard of Gator Gumbo when we play Florida, Dumbo Gumbo when we play Alabama, War Eagle Gumbo when we play Auburn, and Blue Jay Gumbo when we played Saint Edmund's Catholic in Eunice. In high school, the boys would hang a dead Blue Jay in the gym and on Friday we would chant "We want gumbo, bluejay gumbo!" *clap clap*

I have never, however, until today heard of a Dolphin Gumbo. Sounds like clean eatin'!

Here, via the Tasse de Cafe radio program, good sport Dr. Tim Fontenot cheers on the Who Dats! GO SAINTS!


But they'll say:

Ask any Who Dat

You happen to see

What makes the best gumbo?

Da Chicken of da Sea

The Dolphins!






Dolphin Gumbo Ingredients

2 lbs pounds fresh dolphin fillet, cubed
1 pound peeled medium shrimp
1 dozen medium to large oysters in their liquor, about 9 ounces
3/4 pound crabmeat
3 chopped onions
1 chopped green bell pepper
1 chopped celery stick
a few cloves of garlic

Seasoning Mix:
2 whole bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves

3/4 cup vegetable oil
3/4 cup all-purpose flour

5 1/2 cups Basic Seafood Stock