Prior to the wedding extravaganza, I found myself back in the two states that I have spent most of my life in- Louisiana and Texas. It was a bittersweet trip back as it started with my grandmother's funeral, but it was also a great chance to reflect on the awesome life she led. A tremendous part of that life was keeping her family happy and together with some truly amazing cooking. From the world's most spectacular okra gumbo to a chicken stew that the English language does not have words to adequately describe, everything she made was utter comfort and perfection. So, when I found myself back in Houston later that week, I decided to honor her memory with some great Louisiana cooking that would've made her and her famous Sunday dinners proud.
Adapted from Emeril
Time: 45 minutes
|It felt good to be doing prep in Kevin's kitchen again.|
12 oz Andouille sausage, sliced
1 yellow onion, chopped
1 green bell pepper, choppped
4 large cloves garlic, minced
2 small tomatoes, diced
2 bay leaves
2 tsp Worcestershire sauce
Tabasco to taste
1 1/2 cups long-grain rice
5-6 cups chicken stock
2 tbsp Tony Chachere's Seasoning (at least but you'll want more)
|At first, it will appear to be soup. Do not be concerned. Continue drinking beer whilst it gets deliciously absorbed.|
- Sauté the sausage, onion, and green bell peppers together in a large pot over medium heat until the onion is tender and translucent.
- Stir in the garlic, tomatoes, bay leaves, and tabasco. Let cook for another minute.
- Add in the rice, and slowly pour in the broth. Start with 4 cups. Stir occasionally and cook until the rice is tender and has absorbed the liquid. Add additional liquid until it the rice reaches the desired tenderness and consistency.
- Mix in the shrimp and let cook until orange and finished (3-5 minutes).
- Decide you can't wait to get a fork and start dipping tortilla chips in the pot until people start looking at you funny then join in.
|The final delicious, risotto-y goodness.|
Stay tuned for the main event of the evening- the crawfish!