Shrimp Gum-balaya-ffee

Just as Tex-Mex varies depending upon ones location in Texas (North/South/Coastal/Central), gumbo, jambalaya, and etouffee varies depending upon the location one is eating in Louisiana. Well atleast I would think it varies depending upon location as I have never actually eaten in LA. Just driven though a few times along the coast line.

In attempts to educate myself on the differences, it turns out the internet does not agree from one reputable website to another. Not really caring actual name of the dish, I wanted a dark roux, fish based stew, with shrimp and rice. Basing only upon the versions eaten in Central Texas, this Shrimp Etouffee seemed to fit the memories best.

Modifications Made:

Cayenne and white pepper were omitted as the teen table counterpart does not care for spicy dishes. As with all good things, the longer the simmer time the better the results. Gum-balaya-ffee was simmered for just over an hour before adding shrimp and another 30 once the shrimp were added.

Scaled for Likability: Good

Having never had anything other than chain food gumbo/jambalaya/etouffee and not having actually had any of the three in more than ten years, this table consumed the entire dutch oven contents leaving one small two cup bowl leftovers.

Slow cooking a roux is the key to success with most meals of this nature. Too quick and it burns, too little and the flavor is weak. It is the same with enchilada sauce. Low and slow. After adding the clam juice I was concerned for the final outcome as the juice was, well, fishy. More fishy than actually boiling shrimp heads and casings for stock. If more time was available, shrimp heads and casings would have been boiled with a bay leaf, celery stick or two, salt/pepper, and a dash of cayenne to create their own stock for an even deeper base. Next time.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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