Thursday, November 27, 2008
It has been hectic at work and lots to do at home so I have not posted in awhile. Last Friday I started a gumbo with Oak Grove mix, some Rabideaux sausage, shrimp and chicken. Kinda of a clean out operation. When done it did not have the depth that I was seeking. Therefore I dumped some Tony Chacere Brown Gravy in it. It achieved the depth of flavor I wanted but it also made it thicker than I like. Already having more than enough I did not want to make more by thinning. So I treated it more like a seafood stew hence stewbo. I ate the first round over biscuits. Saturday I did my shopping at Albertson's on Country Club. They are the only grocery I know that carries those little jars of oysters from Amite. I bought one of those and a long sweet potato. While I was baking the sweet potato I brought the stewbo up to a simmer. Dumped the oysters in and then cracked two raw eggs in it and simmered for 15 minutes. The raw egg trick is something my mother use to do on Fridays. She called it egg gravy. A thick brown gravy that she poached raw eggs in. She never did do the boiled egg thing that some people do. The eggs are cooked to a hard yolk and absorb more of the flavor than hard boiled. So after the sweet potato was cooked. I had the stewbo with it in the tradition of Opelousas eating baked sweet potatoes with gumbo instead of potato salad. Over the next couple of days I will have it with rice and fried grits. I am taking the next two days off and have one expedition planned so the blog should see some activity. My brunch this morning will be couche-couche with fig syrup. I hope to get pics of prep and finale.