If You Can't Get To Louisiana

Bring Louisiana To Your Kitchen...


Since late yesterday I've been doing prep work on a bunch of the Holy Trinity (Green Bell Pepper, Onion, and Celery), brining a whole chicken, and generally getting things together.

The bird was cooked with a batch of sacrificial vegetables to make a couple gallons of stock before bedtime last night, and a pound of red beans spent the balance of the evening soaking in cold water.

This morning after it had cooled I poured and strained the stock through cheese cloth, then hand picked the bird off it's bones and sliced up a couple pounds of Andoulli Sausage.

Then I spent 45 minutes stirring a big skillet full of oil and flour--producing a nice deep brown Roux.

More onions, garlic, etc. etc. and now I have two pots of stuff sitting on the stove on low, low heat, waiting for 3:30 PM to come around on the clock so I can turn up the heat.

If you haven't guessed by now, we're having Red Beans & Rice and Gumbo for dinner tonight, with a breaded fried gator tail appetizer.

Six folks and one Turbo Pup will be sitting down to dinner about 7:00 PM.

Feel free to stop by if you're in the area and we'll hand you a bowl...