Wednesday, June 16, 2010

New Orleans

Yes, yes, I know - everyone has something to say about BP, the gov't and the oil muck-up.

I have been telling the BF that I feel that we need to go down to NO to support the businesses there. Can you imagine the lousy luck - Katrina, Jindal, BP. The triumvirate of tribulation.

Here is a article about P & J who will now be importing oysters from the west coast to LA.Can you imagine? A company which has been around since 1876 - being forced due to this fiasco to buy from the west coast.  And, you know that NO people pride themselves on their seafood.  Now chefs in NO are finding creative ways to deal with the loss of seafood.  But, chicken livers?  I don't like oysters but I don't think that chicken livers and oysters taste anything like each other.  I actually kind of like chicken liver. *blush*

Anyway - due to my affinity of what is going on down in Louisiana - the BF has been having a New Orleans themed meals (for the few meals I've cooked this week - god, but I hate painting!) .

Here is a recipe for Shrimp Etouffee that I got from Gumbo Pages which is based on a combo of  Mom's recipe and Perry's .

Shrimp Etouffee

  • 1 pound shrimp
  • 1/4 pound butter
  • 1 cup minced onion
  • 1/2 cup minced bell pepper
  • 1/2 cup minced celery
  • 1 cup cold water (more if you wish more soupier mix)
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • Creole seasoning blend, to taste
  • Salt, to taste
  • Pinch dried thyme
  • Pinch dried oregano
  • 1 bay leaf 
  • 1 tomato - pealed
Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent. Add the Creole seasoning, thyme, oregano, bay leaf - quick stir it to just warm up the spices a bit. Add tomato, stir it up. Add water. Simmer for about 10 - 15 min.
Once the liquid is almost gone - add in the shrimp. Cook it through.  You know shrimp are done once they are nicely pink - but pull off as soon as that happens or they will get rubbery. Since we aren't eating rice - I tend to make my sauces a bit thicker - hence the "once the liquid is almost gone".  If you want a soupier mix, just keep more liquids. Or add more water.


  1. sounds yummy. We hate painting too. I asked my housekeeper (after 22 years, I broke down, and got a once-every-2-weeks-clean-the-floors-kitchen-and-bathroom-housekeeper-while-I-am-home-for-$50-small-business-owner-to-alleviate-back-breaking-scrubbing) if she knew a good painter, and viola, we got a guy who painted the entire house for $300. I figured it would be at least $1K, but he did a great job for $300 - and we are underwater by 60% on our mortgage. Bleh.

    Jindal as part of the triumphant! LOL! Both of the commonwealth of LA's senators are pieces of work themselves (as are AZ's, I know - at least IL has one good one). Add to that the cash economy (ie black market, no declared income, uncompensateable) that many gulf business owners operate within, and its somewhat of an unfixable disaster.

  2. Good on you - I think housekeepers are great! If you get a good one. Lucky you getting a painter for that price!

    Yeah, I'm under as well but not so bad. But, then again, we have two mortgages now - so it makes sense to sell mine off. but, bleh is right! it so sucks.

    As for IL - we are so middle of the road. :) hence the even good / bad senators.

    As for this dish - it was really yummy and it ended up freezing well. I tend to freeze a bunch of stuff so that if I make fish or something for dinner. We still have a lunch option. Fish just doesn't re-heat well. However, this doesn't nuke well. :( The other dish (black eyed peas with sausages - that is brilliant out of the microwave!)