Already December 30 th and I haven’t post my gift from Second Annual Season’s Eatings 22.09.2023 **
in English. Katie from Thyme for Cooking had this brilliant idea to organize a spice exchange.
I got a parcel from Judith, a retired teacher living now in Virginia, obiously with no blog. Originally she comes from Louisiana and so she send me
Cajun Seasoning,
manifactured in Baton Rouge and a recipe for Seafood Gumbo. Although we live in Schleswig-Holstein, the land between the North Sea and the Baltic Sea, my three gentlemen aren’t fond of seafood, especially of shrimps and crabs. Judith recommended also a chicken and sausage version, I cooked on December, 22 th as a Slow Cooker version.
Chicken & Sausage Gumbo
It was the first time I made a chocolate coloured roux, but it was worth the effort. Thank you Judith, we enjoyed it. I already thanked you by email, but obviously it ended in the spam or nirvana.
Katie, this was fun again, I can’t wait for the third edition, thanks a lot.
** 22.09.2023 http://thymeforcookingblog.com/2008/11/seasons-eatings.html no longer available
Thyme for Cooking, the Blog
That looks delicious, Ulrike. I think I would prefer meat over seafood, as well. I prefer spice with meat. And I have never made a ‘chocolate roux’ Well done!
For a non-southern girl across the big water, looks like you did a great job on that gumbo. Very nice job. You can also use the seasoning as a rub if you want to fix a brisket or other piece of meat on the grill. We also use it to rub the turkey down before frying. In Louisiana I make gumbos in the cold weather. Try okra in one if you can get it.