This month’s Daring Kitchen challenge is Gumbo!
Gumbo is a stew from Louisiana that is often made up of meat or shellfish, and is thickened with a dark roux, okra and/or filé powder. I was already excited to try cooking a dark roux again (for the second time ever), but things got even more exciting when I realized I had to get a new seasoning – filé.
Continue reading Daring Seafood Gumbo
A few weeks ago, while searching for Irish recipes for my St. Patrick’s day feast, I came across a recipe posted in celebration of Mardi Gras. I bookmarked it, and went along on my Irish expedition. With none of the anticipated ‘luck of the Irish’ I should naturally have, I found nothing that really piqued my interest. (Better luck next year?)
That weekend, I pulled out this recipe and decided it would be a great start to my discovery of Cajun food, with a new technique!
Continue reading Shrimp Étouffée