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 for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

Search This Blog