It's Mardi Gras Time!

[snagged in outlet 3]

I'll try and get it on here later today.

SIO3

[Gavin]

Duck Gumbo is great...Thats the beauty of gumbo...toss anything you want it and it turns out good if you spice it well...Did one for a halloween party a couple years ago with deer & wild mushroooms (hen of the woods & oysters mostly, and a few dried morels)..That was darn good.

[DaddyO]

I found a pretty good Cajun place in Downtown Denver. Their BBQ Shrimp was excellent!

Here's a link to Bayou Bob's

[Trout Commander]

having a couple Abita's.

Are you able to get anything other than Purple Haze locally?????

[snagged in outlet 3]

Yep

Friar Tuck's in O'Fallon MO has Amber, Turbo Dog and Purple Haze.

I grabbed a sixer of Dixie too.

They are not GREAT beers but they remind of good times down there.

Pete

[exiledguide]

Duck Gumbo is great...Thats the beauty of gumbo...toss anything you want it and it turns out good if you spice it well...Did one for a halloween party a couple years ago with deer & wild mushroooms (hen of the woods & oysters mostly, and a few dried morels)..That was darn good.

Al Boudreau once told me if flies, wallks, crawls, swims or slithers it's gumbo. I have never tasted snake and sausage gumbo. I think...

[jdmidwest]

Thanks for the reminder, its all you can eat Gumbo at Broussard's in Cape on every Tuesday. I know what is for lunch tomorrow.

[Stoneroller]

raise your hand if you spent at least one night of mardi gras in st louis city lockdown... you know who you are...

[Gavin]

A NOLA shrimp recipe for you...havent tried it but it sounds darn good similar to some of the Shrimp recipes I love from Spain...but with more kick.

New Orleans Style BBQ Shrimp-From the Commander's Kitchen..

2lbs shrimp heads on (dats were the flavor comes from)

2T Creole Seasoning (divided)

1T Olive Oil

1 large head of garlic peeled in minced

2T Chopped fresh rosemary

3T Worchestershire sauce

3T Hot Sauce

1 Large Lemon, juice reserved, & quartered

1/3c beer

S&P to taste

1 stick butter(8t) at room temp

Season shrimp with 1T Creole season

Heat a skillet

Add oil and bring it to the smoke point

Add Garlic & Rosemary...stir & brown garlic but do not burn

Add Shrimp..Stir & Flip

Add Worchestershire, Hot Sauce, Lemon Juice, & Lemon Quarters

Deglaze pan with beer...cook around 2-3 minutes..

Add 1T Creole season, S&P..

Cook a tad more till shrimp are done and sauce has reduced.

Reduce heat, add butter, adjust seasoning, remove lemon quarters1/

Serve with some good french bread & a fresh slice of lemon.

Lots of weight in shrimp heads...thinking 1-2 servings tops.

My Creole Blend.

1/4c salt

1/4c Powdered Garlic

1/4c black pepper

2T Cayenne

2T Thyme

2T Basil

2T Oregano

1/4c Paprika

3T Onion Powder

You may want to cut the cayenne & hot sauce back by half on the first go......Good Luck.

[ness]

I've had Gavin's gumbo and it was pretty tasty stuff. I even bought a copy of the Commander's Kitchen book, used off Amazon, based on that stuff.

One trick I learned from my brother (who's a trained chef) is to do the roux in the oven ahead of time. Mix equal parts flour and vegetable oil, pour into a baking dish and bake in the oven at 350 for 1 to 2 hours, depending on how dark you want it (Light for seafood, dark for meat). Stir it occasionally. Dump off any excess oil when it's done. I make big batches and store it in the ridge for up to a couple months. No more slaving over a hot skillet for roux, and it speeds things up quite a bit by having it ready ahead of time.

No great Cajun in KC that I know of. Jazz is acceptable, but not great. BB's Lawnside BBQ has some decent Cajun stuff too, but the coup de grace there is the bread pudding with vanilla-bourbon sauce. I believe I just decided on a lunch location for today.