Robin's Catfish Courtbouillon

06/10/2011

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Thought I’d share this catfish courtbouillon recipe that I cooked last night for Robin. It’s not her recipe, but she gets naming rights since I cooked it for her. A few caveats here before I get started. First, nobody in my family cooked a courtbouillon at all. I was first exposed to it by the cook at our duck camp and instantly took to it. Second, I kinda winged this one. I had an idea of the basics and just went with what felt right. I’m sure there will be some coonasses out there who will shake their head and say no that’s not right. Hey, maybe, but this is my gig, and I thought it turned out just as I remembered. Lastly, courtbouillon is pronounced "coo-bee-yawn" in south Louisiana. Not to be confused with couyon. Proper French pronunciations can also take a hike.
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Lael's chicken and andouille gumbo

06/10/2011

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Continuing with my theme of naming dishes after the people I cook them for, I present Lael’s gumbo.

Lael is one of my dearest SF friends who I’ve really never cooked for before. Until now. The thing is, most of my culinary expertise would kill Lael. She’s allergic to shellfish and dairy. That almost rules out the entire cajun and creole spectrum. I kept trying to think of something I could cook for her and kept coming up with blanks.

When I was home for Christmas, my dad cooked up some duck gumbo while I nursed a hangover and watched college bowl games. Then it hit me. Figure out how to make a roux from animal fats and oil instead of butter, then just do a chicken and sausage gumbo. Boom!

Here’s what you’ll need to make Lael’s gumbo:
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Saints tailgate jambalaya

05/19/2011

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Earlier this month, the Saints played the 49ers at Candlestick Park (and won). Naturally, every NOLA native in the area crawled out of the woodwork and showed up in force to tailgate. My addition to the tailgate party was some jambalaya. I thought it was pretty decent, and others really loved it, so here’s the recipe. It’s pretty simple and anyone should be able to whip it up. In fairness, a large part of this is a rendition on Jason Dean’s recipe, with my touches added. Then again, it’s jambalaya — there’s pretty much only one way of making it. Anyway, here goes with instructions and pics.


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