Vancouver Food

Gumbo, just the word conjures up images of filigree metalwork, jazz coming from every corner of the city, Creole, marshland, hanging moss and something inexplicable that is quintessentially Southern. It heat, complexity of flavour, colour and vibrancy the ingredients that give Louisiana its savour.

A traditional dish native to New Orleans, Louisiana is a blending of French, Spanish, Native Indian and West African cultures. The word comes from a West African word for okra, a vegetable that is used as a thickener in the dish. Served throughout the southern United States, it is prominent in Texas, Georgia, Louisiana,
titleist 915 d2, Alabama and South Carolina and Mississippi. Essentially it is a dish of 5 8 ingredients:

1. Bring the reserved shrimp shells and the $ C water to a boil in a stockpot or large saucepan over medium high heat. Reduce the heat to medium low and simmer for 20 minutes. Strain the stock into a container and stir in the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 110 F.) Set the stock aside and discard the shells.

2. Heat oil in a Dutch oven or large, heavy bottomed saucepan over medium high heat until it registers 200 degrees on an instant read thermometer 1 minutes. Reduce the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form. Continue stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is a deep reddish brown,
titleist 915 d3, the colour of an old copper penny about 20 minutes. Keep your eye on it. The roux will thin as it cooks; if it begins to smoke remove from the heat and stir constantly to cool.

3. Add the onions, bell pepper,
titleist vokey sm5, celery, garlic, thyme, salt, and cayenne into the roux and cook, stirring frequently, until the vegetables soften 8 10 minutes. Add 1 quart of the tepid stock in a slow steady stream stirring constantly. Stir in the remaining stock. Increase the heat and bring to a boil. Reduce the heat to medium high and skim foam that forms on the surface. Add the bay leaves and simmer, uncovered, skimming foam for about 30 minutes. (The mixture can be set aside for several hours. Reheat when ready to proceed.)

4. Stir in the sausage and continue simmering to blend the flavours, about 30 minutes. Stir in the shrimp and simmer until cooks through, about 5 minutes. Off the heat, stir in the parsley and scallions. Adjust the seasoning. Serve immediately with rice.

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titleist 915 d2. The.

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