Re: Gumbo - at last!

Omelet said:

In article <[email hidden]>,

Chatty Cathy said:

Well, the Chicken and Sausage Gumbo is finally simmering on the
stove.... Missed the gumbo cook-along for various reasons.
Thanks for the recipe link, Christine... smells good already! I
managed to get the roux the right color (without burning it) LOL and
DH even agreed to the celery 😉

I've got to consider making Gumbo one of these days.
I know that dad likes it!

I've delayed making the Paella challenge and will hopefully finish
that today. I made rice last weekend using some of the shrimp stock,
and it got wiped out. ;-) Fortunately, I had so many shrimp shells, I
was able to make enough shrimp stock to make 3 batches of rice! I
ended up with 18 cups...

I still have 6 cups frozen which is good as I plan to fool around with
it to make a sauce that I had at Olive Garden on Saturday that
requires shrimp stock for a dinner party I'm having for my Birthday
next week.

Yes, I'll cook for guests on my birthday instead of going out, and
plan to serve seafood. Most likely grilled salmon with dill and
lemon, and make a seafood and rice dish for one of the sides and
steamed veggies.

I've not totally made up my mind yet.

I've delayed the paella challenge too, because we're financially challeged
right now. :~) I still don't know if I have a proper pan to cook it in,
either, since I can't use cast iron. I may just pass up the challenge
altogether, since TFM® is anti-carb anyway.

It would be fun to make, though. How about if I just live vicariously
through you? :~)

kili

kilikini said:

I've delayed the paella challenge too, because we're financially challeged
right now. :~) I still don't know if I have a proper pan to cook it in,
either, since I can't use cast iron. I may just pass up the challenge
altogether, since TFM® is anti-carb anyway.

It would be fun to make, though. How about if I just live vicariously
through you? :~)

kili

Wait til I get settled in Richmond! I brought my paella cookbook with
me: the one by Penelope Casas. Must have about 100 or so.(maybe less)
paella recipes in it....all sorts of variations. And I brought a pan
in which I can cook paella.

Christine

In article <[email hidden]>,

kilikini said:

Omelet said:

In article <[email hidden]>,

Chatty Cathy said:

Well, the Chicken and Sausage Gumbo is finally simmering on the
stove.... Missed the gumbo cook-along for various reasons.
Thanks for the recipe link, Christine... smells good already! I
managed to get the roux the right color (without burning it) LOL and
DH even agreed to the celery 😉

I've got to consider making Gumbo one of these days.
I know that dad likes it!

I've delayed making the Paella challenge and will hopefully finish
that today. I made rice last weekend using some of the shrimp stock,
and it got wiped out. ;-) Fortunately, I had so many shrimp shells, I
was able to make enough shrimp stock to make 3 batches of rice! I
ended up with 18 cups...

I still have 6 cups frozen which is good as I plan to fool around with
it to make a sauce that I had at Olive Garden on Saturday that
requires shrimp stock for a dinner party I'm having for my Birthday
next week.

Yes, I'll cook for guests on my birthday instead of going out, and
plan to serve seafood. Most likely grilled salmon with dill and
lemon, and make a seafood and rice dish for one of the sides and
steamed veggies.

I've not totally made up my mind yet.

I've delayed the paella challenge too, because we're financially challeged
right now. :~) I still don't know if I have a proper pan to cook it in,
either, since I can't use cast iron. I may just pass up the challenge
altogether, since TFM® is anti-carb anyway.

It would be fun to make, though. How about if I just live vicariously
through you? :~)

kili

I don't think I need a special pan to prepare it...<G> Plans here are
just to end up making a glorified seafood stir fry with shrimp flavored
rice! I'd been saving shrimp shells for awhile anyway and did not end up
adding anything else to the stock prep other than the usual stock
aromatics. :-) Shrimp shell stock is divine...

I have 1 lb. each of a seafood medley that includes mussels, clams,
squid, shrimp and octopus and will add a bag of shelled mussels to that
and some extra shrimp.

Add in a few veggies and then add the rice. I cheated and intend to add
pre-cooked rice.

Might not be _true_ Paella, but it'll work for us!

I've looked up a number of Paella recipes and it seems to be one of
those recipes that is very variable.

http://en.wikipedia.org/wiki/Paella

Looks like you can use your wok.

I will go ahead and use a large cast iron pan.
--
Peace, Om

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