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Diana and Irma must be
debating the color of their roux. |
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Crawfish at the Hook and Boil |
Today we returned to campus to again make our own
lunch. Chef Sanders Thomas skillfully
guided the group – step by step - through the preparation of a Caesar salad,
seafood gumbo and Creole bread pudding.
We started out by making a roux (of course) – only this time we used canola
oil and flour as opposed to butter. When
the roux was good and dark we let it cool, so that we could later pour off some
of the excess oil and then add the remainder to the boiling water of our
gumbo. At last we were able to utilize
the “holy trinity” of Cajun cooking – green bell peppers, celery and onions in
the gumbo stock. In the end we
smothered our rice (that we actually baked in the oven) with the gumbo. We used half of a loaf of French bread to
make the croutons for the salad and the other half to make the base for our
bread pudding. There was a fun mishap
when the rum for the pudding dressing found its way into the gumbo – but our
gumbo survived the ordeal. Stuffed
again, we boarded the bus and headed to Billeaud’s Grocery where they showed us
how they make boudin – which is a local sausage made with rice. A fun video is posted nearby.
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I think this group could take on any task!
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