Oh when the Saints~ Go Marching in~~~
Super Bowl Sunday today!!! and I wanted to root for the Saints by making New Orleans favorites, my way! haha… I’m not SO familiar with the Cajun cuisine being that I grew up in New Jersey in a Japanese household. So~~ Internet to the rescue! I searched many sites for different recipes for Seafood Gumbo, Oyster Po’Boy and other New Orleans favorites. I studied the recipes and came up with my own Gumbo. It turned out fantastic!!! Thanks Jordi for taking all the photos of the food and the seafood pasta with yummy seafood sausage! Paolo brought this amazing homemade Pecan pie. Oh, and I can’t forget the donuts Guia brought!! Adiaos know how to eat!! The food was amazing and we were ready to root for Saints. Except we got too busy eating for the fist half of the game. kk… The second half, we sang, “When the Saints Go Marching In.” every 2 minutes and annoyed the crap out of Colts fans. 🙂 Congratulations to the Saints and Hurray to the city of New Orleans!!
Here’s what we had tonight from top left to right: Avocado & Arugula Salad, Lime & Mustard Cole slaw with Kohlrabi, Oyster Po’ Boy, Cajun Fried Frog Legs, Crab & Shrimp Gumbo, Pork Tamales (the last batch) & Seafood Pasta by Jordi, Pecan Pie by Paolo, Charlie brought Yummy Cupcakes, and Guia brought amazing donuts from K-Town in the city.
Here’s a recipe for you guys! Let me know if you make them. I would love to hear the responses. This is a recipe I came up with while I studied many Gumbo recipes online. I altered it to my liking.
Crab & Shrimp Seafood Gumbo
1 medium Onion diced
1 Red Bell Pepper diced
3 Stalks for Celery diced
1 1/2 cup of Okra trimmed & chopped in 1/8 in. slices
1 cup of diced Tomatoes
1 1/2 cup of Andouille Sausages diced
1 can of Crab Meats
1 1/4 lbs of Small Shrimp with head attached, separate the head and place it a side. Remove the shell and devein the shrimp
1 bay leaf
4 cups of Chicken Stock
1 cup of White Wine
1/2 cup of Vegetable Oil
3/4 cup of All Purpose Flour
4 tbsp Creole Seasoning (See Recipe below or buy pre-made Creole Seasoning with salt)
2 tbsp Worcestershire Sauce
For Garnish: Chopped Parsley & thinly sliced Scallions
Have the dish with Creole Boiled Rice or Jasmine Rice
1. Heat the Oil in a dutch oven or Cast Iron pot over medium heat
2. Whisk the Flour in to make brown Roux. Mix frequently to avoid the Roux from burning. (Should take 35-40min.)
3. Add the Andouille, 1tbsp of Creole seasoning, Onion, Celery and Bell Pepper. Cook, stirring often
(Cook for about 10min.) Add tomatoes and simmer for another 5 min.
4. In a separate small pot, Bring White Wine, 2 cups of Chicken Stock, and Bay Leaf to boil. Add the shrimp heads and simmer for 10 min.
5. Strain the shrimp heads out from the stock and set the stock a side (You can discard the shrimp heads at this point)
6. In a pot with #3 mixture, add the stock and #5 stock, remaining seasoning, and Okra
7. Bring it to a boil. Bring this down to simmer and cook for another 15 min.
8. Add Shrimp and worcestershire sauce and simmer for another 5 min. or until the shrimp is cooked
9. Add Crab meat and serve over rice with parsley and scallions for garnish
[Creole Seasoning Recipe]
1/4 Cup Kosher Salt
3 Tbsp Paprika
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 Tbsp Ground Black Pepper
1 Tbsp White Pepper
1 Tbsp Cayenne Pepper
1 Tbsp Dried Thyme
1 Tbsp Dried Basil
1 Tbsp Dried Oregano