Show-but-don’t tell gumbo

Gumbo with snow crab, king crab, chicken, shrimp & sausage (Jay & Sammie)

My astrological prediction for January 2011 could have been summed up in a sentence. “Busy until interrupted by a snowstorm before returning to hectic.” The trend continues in February and  my backlog of “intended” posts from over the holidays is piling up like the cold white stuff piling up further North. Good Gumbo eating weather if you have the foresight to stock up on your grocery and seafood well before the storm hits. Read more of this post


Bison Chilli

It was the middle of a week day and I was in the  middle of another exciting regression testing meeting when for no discernible reason (or maybe because QA didn’t have the foresight to ply us with snacks) I had an overwhelming urge to taste bison chilli cooked in Guinness. Kurt was sitting next to me and he struck me as the kind of guy who would know a thing or two about chilli. So I ran the idea by him and he disappointed me by visibly pondering it in the way only Kurt can and giving me an “I don’t know what that might taste like” shrug instead of the, “Ooh! That might be good.” I hoped to elicit. But it didn’t dampen my enthusiasm, I went home and set about satisfied my craving. It turned out to be a pretty good chilli and I’m glad I can look up the recipe on this blog when I decide to make it again.

Prep time: 5 minutes | Total time: 40 minutes| Servings: 6 | Sam scores it 8.5/10

Bison Chilli (by Jay)

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Jambalaya (Chicken, Shrimp & Sausage)

Some years ago when I made my first pot of jambalaya, the Beloved who was raised on Texan\Louisiana fare raised that skeptical eyebrow higher than usual letting me know he was not expecting me to pull it off. I’m still working on variations but this is my basic recipe. Just make sure you get the right sausage. My jambalaya just isn’t right without the Patak Kielbasa sold at the Dekalb International Farmer’s Market.  Don’t ever, EVER make the mistake of trying the generic farmer’s market Kielbasa. Take my word for it.

Prep time: 10 minutes | Total time: 40 minutes | Servings: 4

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