(The following post includes a look into my trouble psyche. There will be proof that I suffer from delusions of granduer, boredom and love of all things southern. Thank you ahead of time for not calling the authorities as you surely will gather I am not sane enough to care for my children.)
Tonight I recieved this message in my email…
Southern Living (livehealthyblog) is now following your tweets on Twitter.
Lawd, have mercy.
I got the vapors.
Where’s a brown paper bag when you need one?
I had to place the back of my hand on my forehead and swoon.
Does anyone hand out brown paper bags anymore????
Southern Living is the epitome of all that is well and good in the southern world. The southern woman’s bible and best friend. The holy grail.
(Insert pipe organ music)
I have read Southern Living since I was knee high to a grasshopper. It’s still a staple in my house and my kids love looking at all the recipes.
Suddenly my mind was filled with dreams of being showcased in Southern Living. I would be famous and adored and worshipped by every man, woman and child south of the Mason-Dixon line.
(Insert bluegrass music)
I also had a sudden urge to tease my hair really big.
I told my husband he better have sex with me now so he could brag to everyone abouting sleeping with someone famous. He laughed so hard he fell off the bed.
Seeing as I’ve already been featured as one cover girl, I didn’t see Southern Living as that much of a stretch.
Anyway, a girl can dream.
In the bizarre instance that Southern Living ever checks me out, I am including my recipe for Seafood Gumbo. The only reason I’m giving it out is that soon you will be reading my recipes in the magazine and I won’t have to include it in my impending cookbook.
(Again, insert pipe organ music)
This recipe seems difficult but it’s not. A large number of ingredients are required and I recommend getting everything ready before you start. If you live in a rural area as I do, it’s not always easy to find fresh herbs. You can substitute dried but be sure to cut the measurements down to a 1/3.
Roux- 1/2 cup flour
1/2 cup oil
Soup- 1/2 cup chopped onions
1/4 cup chopped green onion
1/2 Tbsp salt
1 can whole tomatoes
1 Tbsp minced shallots
1/2 lb diced grouper or sea bass
1/2-1 tsp hot pepper sauce
1 Tbsp fresh basil
1 tsp fresh oregano
1 tsp fresh thyme
2 tsp Creole seasoning (more to taste for your preference)
1/2 lb fresh peeled shrimp
1/2 lb crab meat
4 cups cooked, warm rice
1/4 cup chopped celery
1/4 cup chopped red peppers
1/8 tsp black pepper
2 Tbsp minced garlic
2 qts chicken stock
1 tsp Worchestshire sauce
6 bay leaves
1 lb Andouille sausage
First, you need to make the roux. Take a medium size cast iron skillet and heat oil on high until almost smoking. This is essential. Get it hot. Add flour and whisk continuously until it achieves a dark, mahogany color. This will take anywhere from 6 to 12 minutes depending on temperature.
Once desired color develops, add onions, celery and red/green peppers. Saute 1 minute. Add salt and pepper, tomatoes, garlic and shallots. Saute 4 minutes. Add stock, fish, Worchestershire sauce, hot pepper sauce, bay leaves, basil, oregano and thyme.
Bring to a boil and cook on high heat for 8 minutes. Stir occasionally. Reduce heat to medium and add Creole seasoning. After a few minutes, reduce heat to low and simmer at least 15 minutes.
Turn heat back to high adding shrimp, crab and Andouille sausage. Cook for 5 minutes.
Lower heat and simmer until ready to serve over warm rice.