Thought for Food

January 25, 2010

Gumbo A-Geaux-Geaux

So what WAS I doing? Only throwing an awesome party, thankyouverymuch.

As you know, the star attraction was gumbo (and M. was MVP). We’ve been cooking for days. Here’s the play-by-play:

On Friday night, Pinchy went in the pot … soon to be joined by her sister Grabby. Then we made shellfish stock with their shells plus shrimp shells.

The traditional assembling of ingredients.

The roux begins…

…and 45 very anxious minutes later achieves the proper shade of deep brown. I should have remembered this from last time. Yesterday, I went into a mild panic at about 3:30 pm, convinced the gumbo wouldn’t thicken in time and I’d have the shame hang over my head for years to come. But of course it did — just as it did before.

Success! Just look at those bulging biceps. ;)

A good gumbo should have a little bit of everything in every bite.

The spread, which included authentic queso — melted Velveeta with RO*TEL. A much-loved Texas recipe that Chris learned in college. So wrong it has to be right.

M. made wonderful hapa-style fried okra — coated in panko and served with a kewpie and ssamjang dipping sauce.

First quarter and all is quiet on the Northern front.

But not for long … I love Liz, Andrea, and Peter’s faces in this one.

No, Julie was NOT a Kappa!

Not everyone digs football. We welcome all kinds.

***

So the question now is … what do we do for the Superbowl? I must admit I was worried the Saints wouldn’t make it, so I took the opportunity to make gumbo for the play-offs (and it was of course perfect that they played my home team).

But now what? Two gumbos in two weeks is a bit much, even for me. Maybe we go in an entirely different direction. Maybe … bo ssäm?

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