We'll be doing a lot of cooking this weekend. Nick and I had a deal. I wouldn't cook any "major" recipes again until he got to make his favorite gumbo. This is what happens every time the weather changes. When summer hits we're competing over who gets to make the first ice cream, sorbet, pasta salad and the like; with the cool weather that's heading in, it's time for us to start competing for stove time again with hearty soups, stews and gumbos. I snuck in the first dish (red beans and rice), with the agreement that Nick's gumbo would be next. The only problem is, I'm really craving my favorite black bean dish, so in order to keep my promise while also getting my way, he'll be making his gumbo on Saturday and I'll be making my black beans on Sunday. Want to cook along? Here are the recipes:
For Saturday:
Shrimp and Chicken Etouffee originally from Food Network Magazine
Feel free to swap out the shrimp for crawfish, which we often do. Sometimes we leave out the seafood altogether if we know we're going to have leftovers, since it doesn't reheat in the microwave well. You may have noticed in the post that I'm referring to this as a Gumbo but the recipe refers to it as an Etouffee. That's Nick's call. He's pretty emphatic about it. I'll let him explain, but either way, it's delicious.
For Sunday:
Black Beans with Creole Tomato Salsa from The Gumbo Shop Cookbook
Delicious, comforting, and as a bonus, vegetarian. If you're into that kind of thing.
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