Gumbolicious

When I left work at 5:00, I attempted to procure some variety of shellfish for my roasted gumbo experiment and they had nothing. Not even the little pre-boiled crawfish that have been shocked into submission. Thank you again, Landlocked State. I picked up a can of baby clams (bleghck) just to get the seafood taste into the broth that I hoped to reap from roasting the shells. They had everything else I needed, which I gathered, went home, did an hour of yoga, then threw this stewtastic bonanza into the oven. Here's how I did it:

Baked Gumbo

First I chopped my veggies:

1 Red Bell Pepper

3 Celery Stalks

1/2 Sweet White Onion

2 Garlic Cloves

1 Jalapeno

Add pre-chopped Okra (two big handfuls), EVOO, and S&P. Cover it and let it saute', stirring occasionally until the veg is getting soft and starting to glisten.

Parcook 2 cups of Brown Rice

Season or marinate your Chicken and cut into bite-sized pieces. (I rubbed mine with lemon pepper seasoning and drenched in lime juice for some acid.)

Peel and detail the Shrimp

Drain Fire-Roasted Tomatoes, reserve the liquid

Slice 2 or 3 Andouille Sausage Links on a bias

Combine sausage, rice, chicken, shrimp, veg, seafood (in this case, clams), and tomatoes in a baking dish. Including the liquid from the tomatoes, measure about 2 cups of liquid to add to the pan as well; I used Chicken Broth to make up the difference.

Now start your roux:

Add 1/4 cup Vegetable or Canola Oil to a hot pan

When the oil is hot but not bubbling, add a scoop of Flour and stir constantly

Keep it moving, don't let it burn

When it is smooth and turning a nice brown, add it to your baking dish. It will make a satisfying hissing and popping sound. Feel free to dance.

Season the Pan:

Cajun Seasoning

Red Pepper Flakes

Granulated Garlic

Sea Salt

Black Pepper

Smoked Paprika

Mix it all together and pop it in the oven for about 30 minutes. I didn't cover it this time but if some shellfish had been invited to the party, I would've done so. Make sure your chicken is cooked all the way through before taking it out of the oven; it will be done last. Cover it and let it rest on your counter for 15-20 minutes before serving. Bon appetit!

Mardi Gras in My Mouth

What's a girl to do? There are four gorgeous, thick-cut, homegrown, T-bone steaks sitting in the fridge just begging for the grill but thanks to the persistent, nagging, hair-in-curlers, ex-wife of a wind we're experiencing here today (we're currently in a tornado watch), my grill will, alas, remain cold and barren for the evening. What can be done... I've grown weary of the same old tomato-based pasta dishes, tired old cheesy Mexican entrees, salads, and creamy soups. My mind wanders around the country looking for inspiration. North...hot dish? -- no, East Coast, crab cakes? -- naw, South, New Orleans...ding ding ding! Tonight's solution: Oven-Roasted Gumbo! It's going to be Mardi Gras in my mouth! My mission, if I choose to accept it (and I do!), is to create a roasty, toasty, smoky, deep and flavorful gumbo glorification in my teeny little oven. My shopping list includes:

Clams or Mussels (whatever my friendly neighborhood grocer has available)

Chicken

Shrimp

Celery

Bell Pepper

Onion

Andouille or other Cajun Sausage

Rice

Parsley

Fire Roasted Tomatoes

Serrano Pepper

Okra (I have some in my freezer from my Dad's last season's garden)

And I should have the rest of the base in my pantry, chicken stock, and seasonings including paprika, Cajun spice, black pepper, thyme, and garlic. My plan of attack is to make the classic gumbo roux using flour and vegetable oil on the stove top, cook the chicken and saute' the veggies, then mix everything, adding the seafood last, cover with foil and bake for 30 minutes. Then I'll remove the foil and bake for another 30, checking constantly (Thank St. Oven for the oven light feature!) for doneness. My only concern is getting the rice cooked all the way through. Wish me luck! Tomorrow I'll post my findings. This message will self-destruct in five seconds...

5 Tips for a Happy Grilling Season

1.      Make It Hot

Before placing anything on the grill grate, get it hot! You wouldn’t add food to a cold pan, would you? The same principle applies here. This is also how you’ll achieve those sexy grill marks; cold grates leave no marks on cold food.

2.      Play With Your Food

Be creative. Don’t be afraid to try something new! Never grilled this or that? Throw it on there. Be willing to fail and you’ll discover some amazing flavor combinations.

3.      Foreplay is Key

Have something readily available to pique your guests interests while everyone waits for the sizzling main event. I recommend amping up appetites with dips: easy and fast. Finger foods a good time. Also, I don’t think I even need to mention this one, it seems so obvious, but alcohol is ALWAYS a good idea.

4.      Keep it Simple

Cooking outside is about being close to nature! Honor the season, and the pastime, by making the fresh ingredients the star.

5.      Revisit Old Moves

Traditional grill go-to’s are just that for a reason: they work! Don’t overlook the many attributes of a good ol’ gooey cheeseburger or a grilled sausage with sauerkraut. Resist the urge to constantly outdo yourself with the next big thing and throw some hot dogs on the grill for a throwback performance. Your guests won’t complain or your money back!