American Educational Research Association over the weekend and earlier this week (*Note: I think I overexerted myself, but that is another story entirely). I presented my research and chaired a session! How so very, very excellent that was! It all went over very well. My first for both.
While there, I had a wonderful time tasting the Louisiana cuisine.
Remember, though -- I lived in the South for nearly 1.5 years a couple of years ago, so I had a sense of what I was about to encounter. But while living in Texas in 2003 and 2004, there were things I simply refused to touch.
Such as oysters.
Such as crawfish.
...especially crawfish. Yeah, if ever we meet, remind me to tell you the full story. It's hilarious.
But I am an older, more refined and mature woman. *snickers*
The point being: I am more willing to try new and different foods, such as raw oysters and freshly boiled crawfish. And I also tried some of my other favorites, all of which carried a Cajun tint: Mussels soaked in a butter and broth sauce, a full seafood gumbo, a catfish po boy, and so on.
Food Heaven! I had itis, like, every. Single. Day!
So, naturally, as soon as I was home -- and feeling better -- I could not wait to try this one.
The ingredients: Shrimp, lime, green onions, a ton of different spices and herbs, butter, broth, onions, green bell pepper (I used chicken broth even though I wanted vegetable broth) and I don't know what else. You know me, if I don't post immediately I am bound to forget!
I slowly cooked the onion and bell pepper in olive oil, later adding a little bit of butter. Before the butter began to brown, I added all the spices and herbs. I cannot recall all that I added, but it included thyme, onion powder, parsley, roasted garlic and herbs and also chili pepper.
Then, I added the shrimp, which had been soaking in garlic salt and lime juice.
Meanwhile, I cooked the jasmine rice. No, your eyes are not playing funny. The rice is slightly pink. That's because it's the same rice that was used for the puja (house blessing) I had performed about two months ago, and some of the spices used for the ceremony got into the rice. It tasted just fine, despite the discoloration.
I cooked the shrimp for about five to eight minutes, adding a little bit of broth, later wishing I had added more because the juice was LOVELY with the french bread I had on hand.
I added some chopped green onions before serving, and that was it! In all -- wonderful! I will be making this again.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
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