We were lucky, the clouds went away long enough for our feeding frenzy on the 4th.
Rinsed, boiled with season packet and beer. Added shrimp, fresh crabs from Loveladies lagoons and white Jersey corn. Boiled small potatoes with butter and fresh parsley. Then it's "How's ya' momma an em? We're fixin' to eat a mound of crawfish!" Served on our King Kooker Seafood Table.
If you can believe it, we had leftovers. So I made gumbo so good, it'll make you slap ya' momma.
Make rue with 4 T butter and 1/4 cup flour. Cook about 10 minutes until caramel color. In large pot, sauté one large onion, 1 large green pepper diced, a good cup of celery diced, and 2 large cloves of garlic chopped.
Brown 3 links of Italian sweet sausage ( I know, should be Andouille sausage, don't judge me, just taste the result) with the Holy Trinity above.
Add 1 bay leaf, half 28 oz can of Cento San Marzano Tomatoes, the rue, 4 cups water, a heaping tablespoon of Organic Reduced Sodium Better Than Bouillon Roasted Chicken base and 1 Tablespoon of Cajun seasoning (2 teaspoons Lawry's season salt, 2 teaspoons garlic powder, 2 1/2 teaspoons paprika, 1 teaspoon ground pepper, 1 1/4 teaspoons oregano, 1 1/4 teaspoons dried thyme and 1/2 teaspoon red pepper flakes)
Simmer one hour. Add shredded chicken breast, shrimp (and I added remainder of the the crawfish and crabs), cook until shrimp done, about 3 minutes.
Serve over white rice, with crusty bread and Louisiana Hot Sauce.
Laissez les bon temps rouler
"Let the good times roll"
Don't forget to order a copy of my book Loveladies Ennui!
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