My Parents are fighting again...!!!

[black chef]

here's the deal... Mom made her famous crab stew last night, but she refuses to tell my father what's in it. now, she's cooked it a several times, but this time... something was VERY, VERY different.

when i walked into their home last night, i was like, "whew... what is THAT smell?" and i RAN into the kitchen. there i saw my Mom standing over the pot saying, "you're gonna like this."

the crab stew is really simple... you take boiled crabs and clean them leaving the shells on. i'm from louisiana, so you know what's next... THE HOLY TRINITY!! saute one onion, 2 stalks of celery, and one bell pepper until soft and immediately add in one cooking spoon of dry roux. add-in the crabs, add-in some water, and let it reduce. if you like it thicker, make a quick buerre manie (butter & flour) & add it in. it's quick, easy, and very tasty. one other thing... if you like, drop-in a few handfulls of lump crabmeat on-top.

but here's the secret... Mom sauteed the trinity in an olive oil & butter ghee mixture, and she used a store bought dry roux; i think it was kary's or some other brand. when i asked, she said, "uh... i don't know, it was just some dry roux from the cabinet." then, instead of water, she used seafood stock. she didn't want to tell me what she used because she knew i would tell him.

she was mad at my father for going to the casino without her last night, but he tried to make up for it by bringing home some GOOD boiled crabs. she made this crab stew to taste sooooo good that i caught myself DRINKING THE LEFTOVER GRAVY LIKE GATORADE!!!

ain't nothing like two parents who constantly try to out-cook each other... then, there's nothing funnier than when they get mad and keep their "secrets" from each other.

meanwhile, i'm smiling and DRINKING gravy!!!

 

[Shunka]

Did you save any of that good gravy/juice for me?!!!!!!!!!!!!!

 

[pdswife]

I guess..if they are going to fight.. this is a good fight to have. lol.

 

[Dina]

Too funny BChef! It's a good thing your parents keep themselves entertained. BTW, Choushatta was awsome.

 

[Banana Brain]

Yum. I've only had seafood gravy once in my life and that was at a five-star restraint. That sounds so good, the smell of crab when its cooked into something fragrant is just amazing. Thank you for posting that great recipe! I've never been to Louisiana, but I know its the king of cru stations and have always wanted to go. I saw the seafood cook-off on Food Network (50 state competition), and I didn't think Louisiana would win because he was just so cocky, but he did easily in the blind taste test. Your lucky to have talented cooks for parents, all my mother would ever cook us was spaghetti and meatballs and ground beef sometimes she'd stick some pre-seasoned meat in the oven and veggies in the microwave. But that was it. The only non-holiday meals I can remember her making were tacos, burgers, steak and baked potatoes, baked chicken, and pasta. If my dad came home without food brought home or a plate pre-made for him in the fridge, he would act like it was a huge inconvenience on my mother's part and resort to eating chips or ice cream for dinner (seriously). My siblings and I lived off of Raman and cereal and frozen pizza dinners often and to this day I still honestly eat frozen a lot. It’s a wonder I actually like cooking (when I do bother to cook, which I've been in a non-cooking mood for like a month). Oops. Really long post. I always do this.

 

[Michael in FtW]

LOL - BC ... sometimes you just HAVE to keep your magic ingredients secret!

I've been making my own roux for gumbo all my life ... 30-minutes to an hour to do it right ... and one night I was at the store and ran across a jar of "Ragin' Cajun Dark Roux" and figured why not give it a try. I had seen a show on FoodNetwork about someone in Louisiana making jarred roux so I was curious.

It's one of those short-cuts that really works!

 

[Shunka]

No way to get "ready made" roux here!! Finally got my hubby to know the different stage of roux when he helps me after almost 30 years!!!

 

[kleenex]

http://www.cajungrocer.com/-savoies-c-1_60_66.html

You can buy some roux here.

 

[Michael in FtW]

And, here's another one - that has the Ragin' Cajun Roux. (Sorry I didn't think to post the link before ...)

 

[black chef]

my mom has been using kary's dry roux... her gumbos, fricasees, stews, etc. are fabulous-when you can influence her into cooking them.

http://www.virtualcajun.com/Kary_s_Roux-Kary_s_Dry_Roux.html

 

[Shunka]

SSSHHHH!! Don't tell my hubby about these links!! Granted I have to point out the color of peanut butter, cocoa and such for him to know what I want, but it is working!!!!!! This thread reminds me that I need to make up some gumbo before I go away for a week, for him. Remember, he isn't allowed to use any pans outside of one little skillet!!!!! So it has to be re-heated in the microwave.

 

[black chef]

SSSHHHH!! Don't tell my hubby about these links!! Granted I have to point out the color of peanut butter, cocoa and such for him to know what I want, but it is working!!!!!! This thread reminds me that I need to make up some gumbo before I go away for a week, for him. Remember, he isn't allowed to use any pans outside of one little skillet!!!!! So it has to be re-heated in the microwave.

it's not quite gumbo season yet, but here are my 3 my biggest secrets...

1. make your roux with bacon grease, or with no grease at all.
2. make a good shrimp-based seafood stock that has simmered for hours.
3. make the gumbo a day ahead... the best gumbos have "rested" at least 12 hours before eating.

i'm totally off-track with this post... why oh why did you have to mention, "gumbo?"

 

[bjcotton]

Shunka, I would say you're mean, but, I do the same with my BIL. One skillet and one knife. If he uses my good knives and pots/pans, he's in a world of .... stuff!

 

[Shunka]

LOL!! I know I am mean BJ but this man cracked one of my best cast iron skillets 20 years ago!!!! How he managed that, I have no idea as I was the one bringing home the bacon back then, lol. BC, I always use bacon grease or at the least real butter for the roux!!!! Same with the stock; I save all shells, etc just for this reason. I have never been to LA but have some friends that have tried my recipes (I just go by handfuls) and they have told me that I am so close to authentic that I must have lived in LA in a past life. That makes my day to hear that!! Especially seeing as how I am born and raised in AZ!!!!!! A co-worker of hubby's is from LA and he along with his wife love my GUMBO!!!! To me that means soooo much!!!

 

[Quietwolf]

Isn't Love Grand.

 

[Shunka]

LOL!! Yeah it is; just changes a bit after almost 30 years together. Most times for the better!!!!

 

[lindatooo]

What a wonderful "fight" to have! You are very lucky!

2 in Or

 

[black chef]

What a wonderful "fight" to have! You are very lucky!

2 in Or

this was nothing compared to the fight over who made the best red beans & rice... they've been arguing about that since the day they met 40 yrs ago.