Oh, how I love gumbo. I love eating it, and I just discovered that I love cooking it, too. I cooked "Boudreaux's Zydeco Stomp Gumbo" Sunday night, and it was a hit! I wisely started preparing and chopping the many ingredients - chicken, garlic, celery, tomatoes, onions, red peppers, green peppers, parsley, shrimp, sausage! - around 3pm. And I'm so glad I started early. The recipes says "Done it 2 hours". Hah! Maybe if you're a master with a knife, but I am not and do not pretend to be. It was a bit intimidating seeing the vegetables pile up on one cutting board after another until I completely ran out of space and had to transfer some to a pan to make room to chop. It was also a bit intimidating when I saw that the recipe required me to make a "roux". French. French is scary. But I swallowed my pride and prepared to make a mess of it. Ready to burn the thing or explode something on accident, I bravely made the roux by constantly stirring oil and flour over medium heat. I was mortified, but not surprised, when the thing began to smell like gasoline. Oh, crap! But I went on with the recipe, and the thing turned out so deeeelicious! I let out an audible sigh when I took the first few bites. David, (my fiance) and I sat down to eat it with warm cornbread and I remarked that it was the first thing I'd cooked in a long time that I was really proud of. He in turn said it was "really good" three times. If he says that twice, he must really like it, but three times - That's the equivalent of jump-up-and-down wonderful in David-speak.
I am in love with this dish, and excitedly await another opportunity to make it.
http://allrecipes.com/Recipe/Boudreauxs-Zydeco-Stomp-Gumbo/Detail.aspx
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From your blog David seems like a very sweet guy and your gumbo sounded complex and delicious.
ReplyDeleteWhenever I cook a dish that my husband finds pleasing, he pats my leg (twice), says "It was very tasty" and kisses me on the cheek. This is how I know I should cook it again.