Lunchbreak: Fifolet gumbo, prepared by Fifolet Cajun and Cocktails chef Kevin Crouse

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Executive Chef Kevin Crouse

Fifolet Cajun and Cocktails
1942 W. Division Street

Monday, February 27th

5:00 pm – 12:00 am

Taste of New Orleans

Enjoy Chicago’s Largest Selection of Abita Brewing Company Beers

Tuesday, February 28th

5:00 pm – 2:00 am

Abita Brewing Company’s Official Mardi Gras Party

Fifolet is proud to host the Official Mardi Gras Party for Abita, New Orleans’ favorite brewery! Draft beer specials will include:

$4 Purple Haze

$4 Light

$4 Mardi Gras Bock

Find the Abita rep at the party and your first beer is on him/her!

Live Music

One of Chicago’s best New Orleans-style bands, Four Star Brass Band, will be on hand to play a variety of music all evening long!

Face Painting

Local artist Amanda Cohen will be on hand from 5:00 pm - 8:00 pm to paint the fun-loving faces of Fat Tuesday party-goers. Can’t decide on a design? Look to one of the many Mardi Gras masks that line the walls of Fifolet for some colorful inspiration!

Fifolet will offer a family-friendly environment from 5:00 pm – 8:00 pm. Kids are invited to partake in face painting and non-alcoholic Abita Root Beers will be served during this time for Fifolet’s littlest customers.


Fifolet Gumbo

(serves 5-6 people)

1/2 lb unsalted butter
1/2 lb all-purpose flour
1/2 lb smoked alligator sausage, sliced ***if unavailable, substitute with Andouille Sausage
1/4 cup minced garlic
1 qt large diced onion
2 cups large diced bell peppers
2 cups chopped celery
2 bay leaves
1 tsp crushed red pepper
1/2 Tbs cayenne
1 Tbs smoked paprika
1/4 cup Cajun seasoning
1 Tbs salt
1/4 cup tomato paste
3 cups canned whole peeled tomatoes in juice, smashed by hand.
3 cup crawfish stock ***if unavailable, substitute with Clam Juice
1 lb frozen cut okra
serve with rice
garnish with sautéed shrimp and crawfish

In a large cooking pot, melt the butter and whisk in the flour until combined. Cook slowly until mocha-colored. Add the sausage and cook on medium-low heat for 5 minutes. Add the garlic, onion, bell pepper, celery, and salt, and cook for 15-20 minutes. Add the remaining spices and bay leaves, as well as the tomato paste; let cook an additional 5 minutes. Add the crushed tomatoes and clam juice. Bring the Gumbo to a boil, then reduce to a simmer for 20 minutes. Turn the stovetop off and add the okra. Serve with rice and garnish with sautéed shrimp and/or crawfish.


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