What Does It Mean to Eat in New Orleans?

[#1]

Just after getting this blog up, I heard from Sara Roahen, who graciously contributed the following recipe -- I say start cookin'!

Shrimp and Okra Gumbo So says Sara: "I have never eaten Mr. Hartman LeJeune’s shrimp and okra gumbo, but he gave me a verbal recipe for it one evening over a dinner of stuffed crab that his wife, Loretta, had prepared for us at their home in Jeanerette, Louisiana. His passion for the subject was enough to inspire some experimentation in my own kitchen. Hartman and Loretta’s son, Matt, is a third-generation owner-operator of LeJeune’s Bakery, the source of some incredible Cajun-style French bread. Few of us can enjoy LeJeune’s bread regularly, but do grace your dinner table with a respectable loaf from elsewhere when serving this gumbo."

Serves 8-10 1 Tablespoon plus 1 ¼ cup vegetable oil 2 pounds fresh okra, chopped into half-inch pieces 1 can Rotel tomatoes 2 Tablespoons white vinegar 1 cup flour 3 quarts shellfish stock 1 green bell pepper, diced small 1 yellow onion, diced small 2 ribs celery, diced small ¼ cup minced garlic 3 bay leaves cayenne pepper to taste black pepper to taste salt to taste ¼ cup chopped parsley 1 cup chopped green onion tops 3 pounds fresh shrimp

If you do not already have shellfish stock on hand, you can make one quickly by peeling and cleaning your shrimp, and then simmering the shells softly with some aromatic vegetables and bay leaves. Adding gumbo crabs will make the stock more robust. Refrigerate the peeled shrimp, cutting them in half first if they are jumbo shrimp. Heat 1 Tablespoon vegetable oil in a stock pot or Dutch oven. Add the okra and stir over medium-high heat for a few minutes, until okra begins to release a sticky substance. Add the can of Rotel tomatoes and the vinegar, and continue to cook over medium-low heat for about 30 minutes, until the okra loses most of its slime but not all of its shape. Remove the okra from the pot and set aside. Pour the shellfish stock into the pot and heat to a gentle simmer. Meanwhile, heat the rest of the vegetable oil in a cast-iron pot or Dutch oven until almost smoking. Gradually whisk in the flour and continue to cook, stirring constantly, until the roux reaches a deep, dark chocolate color. Be careful not to burn the roux. This step should take about 30 minutes. When the roux attains the desired hue, cut off the heat and add the chopped seasoning vegetables—the bell pepper, onion, celery, and garlic. Turn heat back to medium and sauté the vegetables until they begin to soften. Bring the shellfish stock to a boil and add the roux-vegetable mixture to the stock by spoonfuls, whisking to incorporate it without lumps. Next, add the okra and the bay leaves to the stock. Adjust the heat to maintain a steady simmer and let the gumbo cook for an hour. Season with salt and cayenne and black peppers to taste, and simmer for another 30 minutes. Just before you’re ready to serve the gumbo, add the parsley, green onion tops, and shrimp. Turn off the heat, wait five minutes, and readjust the seasoning. Serve with white rice. Recipe courtesy of Sara Roahen.

[#2]

I sure heard dat!  Of course for me, garden-obsessive that I am, it's all about the balconies, trailing vines, Spanish moss and ivory old tombs. When I'm lucky enough to get down to New Orleans, I spend days and my leisurely twilight hours wandering through hidden courtyards and gardens, and my evenings shimmying, sipping and nibbling my way across town. An you are zactly right, fa sho. New Orleans is like a living character; a sad, sexy, soulful, and mysterious lover. Just thinking about it makes me want to hop on a plane. And a recipe for shrimp gumbo? Oh sweet torture, how can I ride out the snow storm with this on my mind. Thank you to Ms. Sara Roahen, and to you as well Amy. I sure hope you pass a good time.