Tag Archives: Food Blogger Louisiana

Roasted Butternut Squash Soup and Christmas Eve

27 Tuesday Dec 2011

Posted by in Butternut Squash Soup, Carolyn Wright Blog, Roasted Butternut Squash Soup

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Every year I struggle with what soup or gumbo to prepare for Christmas Eve…always hoping for a cold front to make it the “perfect” weather for a bowl of “something warm”.  And, believe me…I have run the gambit – every kind of gumbo known to man, turtle soup, mock turtle soup, oyster and artichoke soup, corn and crab bisque…you name it and I have cooked it!

But this year, after enjoying the Roasted Butternut Squash Soup at The French Press in Lafayette and Le Foret in New Orleans – I knew that I wanted to try my hand with this wonderfully rich soup…So, there you go!

My version of what I remembered from each of the soups I had tasted…

Ingredients:

4 large butternut squash – whole
3 medium onions diced
2 stalks celery diced
2 large carrots diced
2 apples chopped
2 quarts chicken stock
1 pint heavy cream or half and half
1/8 tsp cinnamon
1/8 tsp grated nutmeg
1/8 tsp allspice
Salt
Grated black pepper
Marscapone cheese (for garnish)
1/2 pound bacon
Pumpkin seed oil for garnish (optional, but wonderful addition)

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Heat oven to 350 degrees and place butternut squash on cookie sheet (whole) for about 1 hour or until they are tender

Remove and let cool

Cut each squash lengthwise and scoop out seeds – discard

Scoop out all of the remaining flesh, cut into small pieces and place into a large bowl;

In a skillet, cook bacon until very crisp

Remove and crumble bacon (set aside for garnish)

Pour bacon drippings and 1/4 olive oil into Dutch oven

Add onions, celery, apples and carrots

Cook until veggies are soft, but not brown

Add squash, combine well and cook (stirring often) for about 30 minutes

Pour in chicken stock, spices, salt and pepper to taste

Stir to combine and simmer for an additional 45 minutes

Puree’ the soup mixture in a food processor or blender, in small batches;
(I poured the pureed mixture into a large bowl, then returned it to the dutch oven)

Adjust your seasonings and thickness – add more chicken broth or cream if needed – to create the consistency that you would like;

When you are ready to serve, ladle into cups or bowls, add a small dollop of marscapone cheese, a little of the bacon bits and a very light “swirl” of pumpkin seed oil!

This was a huge hit with my family…even those that are not big vegetable lovers! The one thing that made this soup really easy, was the roasting of the squash “whole”….those big old winter squash are really hard to cut when they are raw – roasting whole made it a breeze!

Now, you can substitute any winter squash with this recipe… acorn squash or any of the different types of pumpkins would be great.  And, if you really want to “outdo” yourself – top off this soup with a little jumbo lump crabmeat!

Not often do I make a soup that all of my family loves – but this rich creamy roasted butternut squash soup really worked some kind of “Christmas Magic”…that would work all winter long!

Daube Glace’ – A Perfect Holiday Hor d’oeuvre…

26 Monday Dec 2011

Posted by in Carolyn Wright Blog, Daube Glace'

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As I found myself making my list of different dishes to serve, for my little 3 days of celebrating Christmas with our families, I came across something that I had not made in “eons”…Daube Glace!  A wonderful combination of tender Roast Beef, vegetables and seasonings molded together with gelatin creating a beautiful delicious hor d’oeuvre for the holidays or any special occasion.

In South Louisiana, the first thing that everyone thinks is…Hogs Head Cheese (which a lot of people love, but not everyone!) – so it takes a little explaining to get a few squeamish people to try it.  But once they do – they are sold!!  Serve it on toasted baguettes or crackers with Dijon Mustard…wonderful….

I was so busy (and my stove top and oven were full) with all of the other creations that I wanted to serve, that I decided to cook my big old sirloin tip roast in my slow cooker…yes, you can cook a fabulous roast in a slow cooker – with one golden rule…you have to season and brown it really well “before” putting it in the slow cooker and pour all of those wonderful juices on top of it!  And it has to be cooked with a lot of onions, celery and carrots…

Ingredients:

Large Sirloin Tip Roast (Chuck Roast or Rump Roast)

3 medium onions quartered

2 stalks of celery cut into large pieces

4 large carrots cut into large pieces

5 cloves of garlic

1/4 cup canola oil

Creole seasoning

1/2 cup of dry red wine

1/4 cup water

3 bay leaves

3 sprigs of fresh thyme

2 envelopes plain gelatin

Olives

Medium size mold – any shape will do…depends of the holiday, of course!

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Place onions, celery and carrots in the bottom on a slow cooker – sprinkle with creole seasoning;

Make slits in roast and stuff with garlic cloves – season roast really well with creole seasoning.  (literally covering it on all sides!)

Heat oil in heavy pot and brown roast on all sides;

(It really is darker than it looks in the pic!)

Remove roast and place on top of veggies in slow cooker;

Add red wine to pot, de-glaze – scraping bottom and sides of pot to make sure that you get all of the wonderful flavors of the roast combined;

Pour sauce onto roast and veggies – add 1/4 cup water to cooker;

Add bay leaves and thyme;

Cover and set slow cooker on low for 10 hours – never remove lid!!

When cooked, remove roast and chop into bite size pieces;

Remove veggies with a slotted spoon – make sure that you keep all of the liquid in the pot…

Cut a few pieces of carrots and onions into rectangular pieces for the top of the mold;

Add gelatin to liquid in cooker and stir to dissolve;

Oil mold well;

Carefully place olives, carrot and onion pieces into bottom (which will be the top!) of the mold and add just enough of the roast gravy with gelatin to cover – place in fridge until it sets;

Add chopped roast on top of the veggies and pour gravy/gelatin mixture to fill mold;

Place back in the fridge for at least 8 hours or longer;

To remove mold, carefully run a sharp knife along edges of mold (around the outside and inside;

Place platter on top of mold and turn over and shake slowly;

Slice and serve with toasted baguettes or crackers and Dijon mustard;

This was a huge hit at Christmas and would be great for New Year’s or any special occasion…you just have to keep explaining that it isn’t Hog’s Head Cheese!!! Not from South Louisiana – then you won’t have any explaining to do!  It is gorgeous and delicious…

Just to let you know, I am a recent convert for putting a beautiful roast in a slow -cooker…my sister-in-law convinced me to try it and I am glad that she did!  If your family is having an envie for a roast, rice and gravy and you know that you don’t time after work (or in my case…the oven and stove is “full”) then try cooking it this way – cooks while you are at work or doing other things and is fabulous!  Works…really works…I promise!

For anyone who is interested in knowing more about a little more about Daube Glace’ – I have added what “Wikipedia” has to say about it.  Interesting – at least, I think so!

Daube is a classic Provencal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the “gelatinous shin for body, short ribs for flavor, and chuck for firmness.” Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.

A daubière.

Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.

Traditionally, it should be cooked for a long-time and prepared the night before it is served.

Daube with lamb is traditionally made with white wine.

Tasting Menus in Lafayette? The French Press!

22 Thursday Dec 2011

Posted by in Carolyn Wright Blog, The French Press Lafayette

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Three times a charm!  Each of the three evenings that my husband and I have been downtown, to The French Press, www.thefrenchpresslafayette.com we have absolutely loved Chef Justin Girouard’s fresh and original “Tasting Menu”…Always different, creative and delicious!!!  Throw in the great atmosphere, that takes you back in time – as you look around and realize that you are dining in the old Tribune Printing Building (yes, where they printed all of our old yearbooks and much more!)  You look around and notice that they kept remnants of the building intack…just love it!

Atmosphere…yes!  Then you are greeted by wait staff that is absolutely wonderful – and, it does matter… I always say that they can make or break your evening.  These guys and gals really make a difference – well spoken, tastefully available and knowledgable about the menu and wines.  I don’t think that they ever receive enough acknowledgment for the service that they provide…can you tell that I love good servers?  I do!  From the hostess to the bus boy…if they are doing a good job – let them know (and leave a generous tip)!  If not, give them a break (and whisper in their ear – they just might pay attention) everyone has a bad day!

On to the food…

1st Course

Butternut Squash Soup with Bacon, Scallions and Pumpkin Seed Oil –  Sooo delicious and the perfect balance of sweet and savory!  The toppings of the fresh crisp bacon and scallions with the swirl of the light fresh pumpkin seed oil sitting on top of this deep rich winter soup was just perfect…left you wanting more!

2nd Course

Potato and Parmesan Gnocchi with Truffle Oil and Louisiana Crab – I can really appreciate good gnocchi, now that I have conquered my fear of making these wonderful little fluffy nuggets…and these were fantastic!  There is just something  about these special little potato “dumplings/pasta” dreams that I can’t get enough of.  Then combine them with a sauce of rich cream, parmesan, crabmeat and just a hint of truffle oil – to die for!  Or maybe the top of my list for “last suppers”!

3rd Course

Louisiana Blue Crab Salad with Basil Israeli Couscous, Louisiana Satsuma Vinaigrette and Radish – The perfect bright and refreshing taste that you need after the delicious richness of the first 2 courses…Plated as a beautiful round mold of fresh crabmeat, tiny bits of locally grown sweet satsumas and little pearls of couscous sitting in the center of a spiral of finely sliced fresh radishes and additional bits of satsuma – all lightly topped with a fresh satsuma vinaigrette – wonderful!

4th Course

Prime Filet Mignon with Blue Cheese, Carmelized Purple Onion, Crisp Potato Cakes, and Cognac Demi – Oh my goodness!  Just when you think it can’t get any better than the first 3 courses, out comes the “grand-daddy” of the night!  A perfectly prepared beautiful filet with a tiny bit of blue cheese – just enough to get the flavor but not overpowering…nestled on top of sweet carmelized onions and the best thinly grated crispy potato cake that I have ever eaten!  Then top it all off with a rich cognac demi-glace sauce – Like I said, “Oh my goodness”!

5th Course

Szechuan Shortbread with Ice Cream and Berry-Champagne Compote – Thinking that you really can’t do that last course, you see this beautiful fresh plate sitting in front of you…ok, maybe one more “bite”!  I just love shortbread because of its salty/sweet flavor, then topped with the sweet house made vanilla ice cream and . of the berry-champagne compote – it was the perfect end to a wonderful meal!

As we were eating our 4th Course,  Manager (and wife of Chef Justin Girouard) Margaret Girouard came by our table to introduce herself and make sure that we were enjoying everything (which, of course, we were!!!) Margaret seems to make it a point to visit all of the tables for a short time during the evening to introduce herself and check on the quality of your experience…great touch, Margaret!  We loved visiting with you…Chef Justin is lucky to have you in front, taking care of the dining guests!!!

The French Press is also open Wednesday – Friday for breakfast and lunch 7 am – 2 pm and on Saturday and Sunday from 9 am – 2 pm. It is a “happening” place for both services…and breakfast really slides right into lunch, so it is one continuous serve. Fine Dining along with their Tasting Menu is available on Friday and Saturday Nights from 5:30 pm – 9:30 pm (It’s always best to make a reservation, so you won’t be disappointed!)

The only thing that I am sorry about is that I had left my camera at home and only had my iPhone to take pictures…they came out terrible!  Actually, too dark to use in this post…would have been an injustice to these beautifully plated courses.  But, trust me – it is all fabulous!

As we were walking out of this old and very well renovated building (stuffed to the gill!) and getting into our car, my husband said…”This is food to write about…talk about food that works!”  So, here you are, Robert!

The French Press – if you haven’t tried it yet…please do….

I just love tasting menus, and always order them (when available) because you get to taste so many of the chef’s specialties in small portions ….literally a “taste” or a small plate of each item.  Works perfectly for Robert and I!  Looking for a Tasting Menu in Lafayette?  Try The French Press…you won’t be disappointed!  Congratulations and thank you to Chef Justin Girouard and your gracious wife Margaret for creating such a warm inviting environment that serves “cutting” edge dishes, but still manages to maintain the integrity of our South Louisiana Culture in every single dish that you serve – that is what I call success in my book!

 

Pecan Picking, Peeling and Pralines!

10 Saturday Dec 2011

Posted by in Carolyn Wright Blog, Pecan Peeling, Pecan Picking, Pecan Pralines

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If you are lucky enough to have pecan trees in your yard, you know what a thrill it is when, early in November, the pecans start hitting the ground!  Ever since I was a little girl, I have been a “Pecan Picker”!  We lived next door to my grandparents, who planted and nurtured many pecan trees…thus we picked and picked!  It always seemed like so much fun to me, sort of like a continuous Easter Egg Hunt.  I just loved walking with my grandfather (Paw-Paw) through the yard, behind houses, under houses, in the streets – picking every last pecan that fell.   Oh, how I loved Paw-Paw and all of the times that we spent together.  I would have followed him anywhere…

It is from Paw-Paw that I learned all the skills needed to be a vigilant “Pecan Picker”…

Be territorial!  This is very important…you better watch your turf or someone else will be picking your pecans!  And you can’t be shy about it…you have to be direct and almost rude if another picker is trying to pick your pecans – and they will, believe me! It is an unwritten rule that you never, ever go near another person’s yard to pick pecans, unless they tell you to…even in the street alongside their yard is questionable!  It makes me crazy when I see someone picking the pecans in “my” street…

That leads to the next strategy – you have to get up really early during pecan season to pick before the other pecan pickers come by…or when you wake up and look outside, the streets are bare – they beat you to it!!  But, if your yard is bare – you know that it wasn’t your neighbor or anyone else that plays by “the rules”…it was “outsiders” – those people who come from other areas of town to pick everyone’s pecans.  I can’t even give them the credit of being called a “pecan picker” because they really are thieves!  Sounds harsh and crazy, but true…I have found them all over my yard, sticking their arms through my gates, moving my trash cans and in my bushes looking for pecans.  You can run them off, but they will be back…

“Pecan Pickers” are a very particular (peculiar too!) group of people…and as years go by, it seems like this unique little group is slowly either dying out or tiring out – maybe a little of both.   But, not in my little world!  My children did not pick up this “skill”, but I am trying my best to “train” my grandchildren…seems to be working, because they love to walk with me and pick those wonderful golden nuggets!

After all of the pecans have been picked, you need to get to work – cracking and shelling or “peeling” them…that’s what Paw-Paw always called it – “Peeling Pecans”!  I always have my husband bring our pecans to Chastant Brother’s Feed Store to have them cracked (for a very small fee) them we shell them…makes things sooo much easier!

Then, you can put them in Zip Lock bags and store in the freezer until next pecan season…

Even though I picked and have enough pecans for a while, it wasn’t really a very good season…Not nearly the amount of pecans that we usually have.  But, not to worry!  I have plenty for the holidays – starting with Pecan Pralines….

This recipe is from my grandmother or “Maw-Maw”…The traditional “Cajun” or South Louisiana Praline seems to be more of a sugary – crunchy praline, different from the chewy – creamy pralines of the New Orleans area.  Now, I like and make both versions – but today, since I was thinking of Paw-Paw and his pecan picking, I also was thinking of Maw-Maw’s great pralines…

Ingredients:

1 cup of brown sugar

1 cup white sugar

5 tbsp water

1 tbsp butter

1 1/2 cup whole pecans

1 tsp vanilla

__________________

In a heavy sauce pot, heat brown and white sugar and water over medium fire; Stir constantly until it comes to a boil.

Attach candy thermometer to side of pot and cook until temp reaches soft boil, stirring often.  (Whatever you do – DO NOT taste, like I did today!  I now have a giant blister on my upper lip from the boiling sugar…Lord!)

Add pecans and mix well.

Remove from heat and add butter and vanilla.

Drop by spoonfuls onto wax paper and let cool.

Pralines just say, “Merry Christmas” in our house!!

What a great way to end the 2011 Pecan Season…From Picking, Peeling to Pralines – Worked years ago for Maw-Maw and Paw-Paw – works for me today!  So much more to do…

Thanksgiving – Let The Cooking Begin!!!

22 Tuesday Nov 2011

Posted by in Carolyn Wright Blog, Thanksgiving Meal

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Thanksgiving just happens to be one of my favorite holidays of the year. A holiday that is not overshadowed by gifts, costumes, eggs, beads, fireworks…not that I don’t love all of those things! Ok, the truth is that I really love all celebrations and all of the “thraka” that comes with each one (just give me a reason to put on a costume or a sparkly holiday shirt!)…but Thanksgiving is different, except for the Thanksgiving vest with a giant turkey on the back that I have had for 20 years!

Thanksgiving…a holiday that is centered around family, friends…and yes, food! Giving thanks for all that we have in our own little world – a whole day where everyone’s glass should be “half full”. Not that I haven’t had my share of “not so perfect” Thanksgivings! But, I quickly forget and start planning for the next year… always picturing that perfect Thanksgiving Day…

So, here we are – the Tuesday night before Thanksgiving…that is when my cooking begins! I create the menu, go shopping, then bring out the pots…whatever can be prepared ahead of time, gets done tonight and tomorrow night. It is really nice to just have to roast your turkey and prepare those last-minute dishes that just can’t be done early. It is always my goal – to be able to relax and leave plenty of time to enjoy the day…not always accomplished, but I try!

My menu doesn’t vary much because everyone (including myself) wants their favorites…you know, those dishes that scream “Thanksgiving”!

This year’s menu:

Roasted Turkey

Cornbread Dressing:

Ingredients:

1 lb ground beef

1 lb ground pork

1 onion – chopped

1 bell pepper – chopped

2 stalks celery – chopped

1 Tbsp dark roux

2 small containers of Dressing Mix (preferably Harold’s, but I have a hard time finding this brand, so I use Richard’s or Savoie’s)

1 cup chicken stock

2 boxes Jiffy Cornbread

1 can cream of mushroom soup

1/2 cup green onions – chopped

To prepare:

Cook cornbread as directed on box and set aside;

Brown ground beef and pork;

Add chopped veggies and cook until soft and tender;

Stir in roux and chicken broth over medium heat; Once the roux has dissolved, simmer on low for about 30 minutes;

Add defrosted dressing mix and cook for another 10 minutes;

Stir in cream of mushroom soup until well blended;

Crumble in cornbread and mix well – add additional chicken broth, if needed. This dressing should not be too dry – sort of “wet” without being soggy…don’t let the cornbread overtake the meat mixture! Add salt and pepper to taste.

I make the dressing mixture ahead of time – then heat and add the cornbread and up to 1 cup of chicken stock while the turkey is cooking.

Sprinkle in green onions before serving.

This was my mother’s recipe and I can assure you that everyone loves and asks for every year!

Broccoli Rice Casserole

Macaroni and Cheese

Glazed Carrots

Sweet Potato Orange Cups (Topped with Marshmellows)

Buttered Petit Pois

Cranberry Relish

Rice and Turkey Gravy

Homemade Bread

Mexican Pasta Salad

Desserts:

3 Layer Delight

Mincemeat Pie

Homemade Chocolate Chip Cookies

Gosh, I love Thanksgiving! Three days of preparing – for one glorious meal, followed by football, movies or naps…works for my family, always has!

Happy Thanksgiving…let the cooking begin!

(Pictures coming!)

Moma’s Stuffed Fried Hard-Shell Crabs

09 Wednesday Nov 2011

Posted by in Carolyn Wright Blog, Stuffed Fried Hardshell Crabs

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It’s been years (at least 25+) since I have had Stuffed Fried Hard-Shell Crabs.  My mother used to make this delicacy with left over boiled crabs…I can remember her sitting at the table in Grand Isle, after everyone had their fill of crabs – picking crabmeat and cleaning the bodies of these wonderful creatures to be used in gumbos, stews or (even better!) her stuffed fried hard-shell crabs!!

This past Sunday afternoon, I found myself doing the same (she taught me well!)… sitting at my table, cleaning leftover boiled crabs that my husband brought back from a trip to Pecan Island.  They were so full, fat and sweet – nothing like Pecan Island Crabs…really, they are the best I have ever had! (So, eat a crab, clean a crab!) As I picked and picked…I began to remember all of the wonderful things that Moma would do with crabs – then I remembered – Stuffed Fried Hard-Shell Crabs!  Now, she never did write down her recipe for the stuffing or the whole process…but, I guess I loved them so much that I was paying attention!

Ingredients:

Canola oil for frying

2 dozen boiled crabs, cleaned – keeping the bodies whole

Just to say, don’t ever think that crabmeat is overpriced!  Believe me, it is worth every penny that you pay…peeling and cleaning crabs is work! But worth every minute – or hour (Never waste a good crab!)

For Stuffing:

1 pound claw meat (hand picked or bought!)

2 shallots – chopped

1/2 cup celery – chopped

1/2 stick butter

3 slices of bread

1/2 cup evaporated milk

1 egg – beaten

1/4 tsp sea salt

1/8 tsp black pepper

pinch of cayene pepper

For the Batter:

3 cups all-purpose flour (place in low pan or bowl)

4 eggs

1 can evaporated milk

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Dry crab bodies with paper towel and set aside;

Saute’ shallots and celery in butter until very soft;

Pour evaporated milk over slices of bread in a bowl to soak;  After 5 minutes squeeze milk out of bread and add to saute’ pan;

Add crabmeat, salt and pepper to pan;

Wisk eggs, then slowly add to pan, stirring constantly (you don’t want scrambled eggs in your stuffing!); Heat until stuffing is thick and well heated throughout.  Remove from heat and let cool;

Toss and completely coat crab bodies in flour…make sure that you get flour into all of the little leg openings;

Wisk eggs until well beaten;  Add evaporated milk and continue to wisk until well blended;

Dip flour coated crab bodies into egg/milk mixture;

Dredge crab, again, into flour…coat very well and set on clean tray;

Heat canola oil in deep fryer to 375 degrees;  Add 1 layer of stuffed crabs at a time and fry until golden brown…

While I had the fryer out…I just had to make home-made french fries!  You could serve a fresh green salad, but not tonight – had to keep the fryer busy!

I had so much fun making this – but not as much as eating it!  Ok, so it’s a bit messy…eat some of the stuffing, then break the crab in half and start picking the crabmeat out of the shell (just like when you eat a boiled crab).  What you end up with is a little taste of the stuffing with each bite of crab…and a whole pile of paper towels!  Worked years ago and works today – Moma’s fabulous stuffed fried hard-shell crabs…

7 Day Gumbo Marathon – Day 7…Shrimp and Okra Gumbo

26 Wednesday Oct 2011

Posted by in Carolyn Wright Blog, Shrimp and Okra Gumbo

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Day 7 –   Did I really just cook 7 different gumbos in 7 days?  Ask my husband, he just keeps eating and shaking his head!  We keep giving containers to friends and family… and the refrigerator and freezers are well stocked.  Let’s see: Hen, Sausage and Tasso Gumbo; Seafood Gumbo; Gumbo Z’Herbes; Chicken and Okra Gumbo; Quail, Pheasant and Andouille Gumbo; Smoked Duck and Andouille Gumbo; and tonight, the easiest of them all:  Shrimp and Okra Gumbo…

Lord, I am sounding like Bubba in Forest Gump!!!

Ingredients:

2 lbs medium shrimp, peeled and de-veined

2 medium onions, chopped

1 bell pepper, chopped

8 cups of fresh okra, sliced

2 small tomatoes, peeled and chopped

3 quarts of shrimp stock

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

4 drops of Louisiana Hot Sauce

1/2 cup canola oil

1/2 tsp white vinegar

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In a large heavy pot, heat oil and add okra, tomatoes, onions, bell peppers, salt, pepper and vinegar

Cook over a medium heat for approximately 1 hour, until okra is well done and starts to darken, but does not completely break apart.  The smell of okra cooking, just warms my heart…brings me back to a wonderful warm place in my grandmother’s kitchen long ago!

Add shrimp stock and Louisiana Hot Sauce – bring to a boil, then lower to a simmer; Cook for another 45 minutes

Stir in shrimp and cook on a medium heat (don’t let it boil!) just until shrimp turn a light pinkish/orange in color, about 10 more minutes,

Turn off fire and let sit uncovered for at least 30 minutes – longer, if you can.

Taste and season, if necessary.

Serve with white rice and a simple potato salad…

This is one of those gumbos that you can easily make after a long day at work, especially if you have smothered okra already in your freezer!  Easy, easy, easy…and wonderful in the summer or winter.

During the past 7 days,  I have concentrated on the differences that exist with almost every cook and every pot of gumbo. The fact that everyone feels so strongly about their way of cooking gumbo is remarkable!  You know the unwritten rule about social gatherings: “Don’t talk religion or politics” – well in South Louisiana it is more like:  “Don’t talk religion, politics or gumbos!”

Hopefully, you will find one of these gumbos appealing or at least interesting – and with a cold front heading our way, get a big pot out and cook a gumbo this weekend for your family or friends!  I will be hoping that my husband grills a good steak for me…my gumbo pot needs to rest!

C’est tout, my friends, for now…

7 Day Gumbo Marathon – Day 4: Chicken and Okra Gumbo

23 Sunday Oct 2011

Posted by in Carolyn Wright Blog, Chicken and Okra Gumbo

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Day 4…What an easy choice!  Chicken and Okra Gumbo…

When I make a Chicken and Okra Gumbo, I always use a chicken and not a hen (and no roux in this gumbo!)…unlike the “Hen, Sausage and Tasso Gumbo” from Day 1 – come to think of it, there are a lot of rules when it comes to gumbos!  Maybe, that is part of the mystique behind gumbo – and, again, it changes from family to family and area to area.  So, this is my family recipe…straight from Arnaudville!

Ingredients:

1 fresh chicken, cut into pieces

1 large onion, chopped

1 green bell pepper, chopped

2 fresh ripe tomatoes, peeled and chopped

1/4 cup canola oil

2 quarts of chicken stock

8 cups of fresh sliced okra; If you can’t find fresh okra and can’t rob your mother or friend’s freezer for a pack of their smothered okra, then I guess frozen cut up pieces can do!

1/2 tsp. white vinegar

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

______________________

Season chicken with salt and pepper

Heat oil in heavy pot and brown chicken on all sides

Remove chicken from pot and place on clean tray or platter

Add okra, onions, bell pepper, tomatoes and 1/2 tsp of white vinegar (the vinegar will help cut the slimy texture of the cooked okra) and cook for about 1 hour, stirring often.  I usually buy a sack of okra in the summer, cook a large pot and freeze in quart size bags.  That cuts the time and makes cooking okra gumbos sooo easy!

Add browned chicken and stock into pot with okra, season to taste and simmer for 1 – 1 1/2 hours.

Serve with white rice, garlic bread and potato salad…

I always try to keep a container of this gumbo in the freezer for those nights when I am too tired to cook (and believe it or not, there are “some” nights when I don’t want to cook!) but want some “feel good” food…

Yes, this is what I call my kind of comfort food…Chicken and Okra Gumbo – Food that Works!

7 Day Gumbo Marathon – Day 3…Gumbo Z’ Herbes

23 Sunday Oct 2011

Posted by in Carolyn Wright Blog, Green Gumbo, Gumbo Z'herbes

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Day 3…Gumbo Z’ Herbes or “Green Gumbo”

Another Saturday morning and the farmer’s market!  It’s a great day when I can take my time getting up, drink a cup of coffee, throw on some old clothes, just run a brush through my hair (to get rid of the “Rod Stewart look”)  and always putting on some lipstick!  Oh, yes, and wear your sunglasses…no makeup?  Wear sunglasses!

As soon as I get out of my car – I hawk-eye the large assortment of beautiful dark leafy greens at Market Basket Youngsville’s booth www.marketbasketyoungsville.com! That’s all it took for me to decide on the gumbo for Day 3: Gumbo Z’ Herbes…perfect! I buy one bunch of each type of green and 2 bags of the most perfect young white turnips.

As I walk off and go on to my car, I am sooo happy with my morning goods…            Of course, I had to make my regular stop by Gotreaux Family Farm’s booth www.gofamilyfarms.com  and get fresh eggs, beautiful baby eggplants, purple baby bell peppers, ground lamb, chicken livers and one of their wonderful whole chickens!

Now, about Gumbo Z’Herbes….

A very different old gumbo that is made with leafy green vegetables, traditionally, on Good Friday – when Catholics abstain from eating meat.  In the many variations of this gumbo, some use ham hocks, pickled or salted pork.  There is a superstition that you need to use seven different greens, to bring good luck, and meet seven new people during that day.

This was not a gumbo that I was brought up eating or cooking.  In fact, I don’t ever remember my mother or grandmother making it…but it is delicious!

Ingredients:

1 bunch finely chopped spinach leaves

1 bunch finely chopped mustard greens

1 bunch finely chopped beet greens

1 bunch finely chopped mustard greens

1 bunch finely chopped kale

1 bunch finely turnip greens

1 bunch finely chopped beet greens

3 tbsp canola oil

1 bouquet garni (4 springs parsley, 4 springs thyme, 2 sage leaves tied together with kitchen twine

1 leek, chopped

2 bay leaves

12 cups water or chicken stock

2 stalks celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 tablespoon salt

1 tsp black pepper

1/4 tsp cayenne pepper

2 smoked ham hocks

1 quart fresh oysters

8 white young turnips, chopped into small pieces

8 drops of tabasco sauce

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Bring water/stock to a boil, in a large heavy pot

In a separate pot, heat oil and brown ham hocks

Add leeks, garlic, onions, bell pepper and celery into pot with ham hocks and cook until soft and onions are transluscent- pour all into boiling stock

Add chopped greens, bay leaves and bouquet garni to stock and cook on medium/high heat for 1 1/2 hours

Stir in turnips, salt, pepper and tabasco – continue to cook for approximately 30 minutes or until they are fork tender.

Add oysters and cook for 5 additional minutes

Serve with fresh cornbread muffins…

Day 3 complete!  A gumbo that works for green lovers only, though…and I happen to be one of them – Gumbo Z’ Herbes, wonderful! Guess this food works for me…..

7 Day Gumbo Marathon – Day 1…Hen, Sausage and Tasso Gumbo

20 Thursday Oct 2011

Posted by in Acadiana food blog, Carolyn Wright Blog, lafayette, la food blog, Sausage and Tasso Gumbo

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This past week, I watched the weather like a child waiting for Christmas morning! A cold front was on the way – finally!  There is a local saying, “You wouldn’t want to be a chicken in South Louisiana when the first cold front of the season finally comes through”!   When the wind turns north and the temperatures drop below 50 degrees for the first time, there is a run on chickens at the local markets!  You can be sure, if you look in anyone’s basket, you will see some sort of makings for a gumbo…and for that first front, usually a chicken or hen and sausage.

Gumbo season always stirs up old debates on ingredients for gumbos – Chicken or Hen?  Sausage or Andouille?  Roux or Orkra…do you combine the two?  Roasted or Smoked Duck?  And like any good cajun lady, surely I have my opinions – all based on “family history”, of course…

Chicken or Hen – Use a chicken, if you are in a rush; On all other occasions, use a hen (yes, a tough old fat hen!)  Just plan on cooking the thing for hours and hours, but you can’t beat the flavor.

Sausage or Andouille – I like them both, but if you are cooking a duck gumbo – always use andouille!  Straight from my son’s mouth…

Roux or Okra…combine the two?  Never in my house!  I was brought up to believe that it was just about sacrilegious to mix roux and okra in a gumbo – generations of Arnauds and Millers (my mother’s family) have engrained this into my soul!  Now, I love Okra Gumbo as much as I love Roux Gumbo, just never add one to the other!  PERIOD.  (of course, that is in my house!  A lot of great cooks do combine both, I am just not one of them)

Roasted or Smoked Duck – I like both, just depends on time and what you are in the mood for!  Smoked is fantastic, but sometimes you just want the roasted flavor and to taste the wonderful gaminess of the duck.

Now, about that “Marathon”?  For the next week, I will be blogging about different types of gumbos – seven to be exact!  Yes, seven different gumbos in seven days…

Day One:  Hen, Sausage and Tasso Gumbo:

1 hen, cut into pieces

3 lbs of smoked sausage, cut into bite size pieces (try to always use smoked sausage from South Louisiana – others just do not taste the same and tend to give the gumbo an “odd” flavor)

1 lb of Tasso, cut into very small pieces

1/4 cup canola oil

4 medium onions, chopped

2 bell peppers, chopped

2 cups celery, chopped

1 cup of dark roux – You can make your own using 1 cup canola oil and 1 cup of flour:  Blend in a large heavy pot and cook on medium high fire – stirring constantly (and I mean “constantly” because it gets very hot and can scorch easily!)  Continue stirring until it is deep dark copper-colored – takes about 45 minutes; Let cool slightly before using (make sure that you keep stirring occasionally while it is cooling down, because it will keep cooking) OR use any jar of prepared cajun roux

3 quarts of chicken stock

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Heat oil in stock pot or other large heavy pot

Brown hen on medium high heat until all side are deep brown, turning often

Stir in smoked sausage and tasso and continue to brown for about another 30 minutes, stirring and scraping bottom of pot

Remove all meat onto a clean platter or tray

Add chopped vegetables to pot (with all drippings from meat remaining), scraping bottom often; cook for 15 minutes until onions are transparent

Add chicken stock and roux;  Bring to a boil, stirring, making sure that the roux has dissolved completely in stock

Return chicken, sausage and tasso to pot

Bring to a boil, then lower heat to a medium, low heat.

Cook until the big ole hen in tender!  (At least 2-4 hours)  Adding additional water as the gumbo cooks down – depends on how thick or soupy you want it to be…

Degrease the gumbo in the end – Very Important, because you will end up with a lot of fat floating on the top.  Remove as much as you can!

Serve with white rice, chopped green onions and crispy fresh bread…

Last night, I was asked by a close friend, “what would your last meal would be?”
At the time, I thought of so many things that I love and couldn’t pick just one dish.   But after cooking tonight, it’s easy…for sure – good old hen, sausage and tasso gumbo! Last meal? Would take my sweet time and do it up right….