What's Cooking

[Cheese]

Paul Prudhomme’s Louisiana Kitchen was on my countertop for years when I made this gumbo. I always opened it up to the photos of his roux with the colors identified. It took so long to get a good dark brown/black roux, but I’ve finally got it. This recipe is kind of a mash up between his chicken and sausage gumbo recipe and Emeril’s Turkey gumbo yaya. Not a lot of ingredients, but you have to have good turkey stock (I make gallons with the turkey carcass after Thanksgiving) Tasso ham, and sausage. I have been using Conecuh brand lately. Black roux, trinity, sausage, Tasso, chicken (or leftover turkey), bay leaves, a bit of cayenne. Add okra after a couple hours of simmering and when it’s cooked serve over rice with file powder and a bit of Crystal.

Well screw this Festool tool program...let's talk about What's Cooking.

I've cooked a shrimp & chicken gumbo that's to die for...I think it's from Emeril. I really do need to cook the Paul Prudhomme jalapeño pie as it's probably been close to a year of abstinence...I'm starting to sound like a priest. It's absolutely delicious and even better the next day.

 

[tjbnwi]

Today I made marbled rye bread so I could make patty melts. Next time I’ll take some pictures.

Tom

 

[peter halle]

Speaking about Chef Paul, my first wife was a salesperson for a company in Charlottesville, VA that sold fresh seafood air freighted in multiple times a week from all over the US. One of the other products they carried, early on in its existence was the Chef Paul spices. Before that I really didn't cook much, but watching his show on PBS and having his spices made virtually everything different. In the divorce I somehow ended up with lots of cases and finally threw them away years later. They are now getting harder to find in stores so I order them directly. Recently they added several new blends. What he did, as I understand, for the company employees in the aftermath of hurricane Katrina was inspirational and fully in character for him.

Peter