|Photo Credit: Flickr Kent Wang Gumbo|
I also recommend that every former girl scout go there. Why? Because if you are a former Bluebird or Brownie, you already have a patriotic streak. I am a child of immigrants so this means that my parents signed me up for scouting to increase my love for my country. One of the highlights of my dad's career was being sent to New Orleans to train French chemists visiting America.
|Photo Credit: EvilTomThai Oyster|
|Photo Credit: Flickr Cote Crayfish Omelette|
One of my brothers was a fan of Copeland's sour cream and lemon pasta. Can't beat Bananas Foster for dessert.
Going to New Orleans will make you feel even more proud to be an American. I am a Chinese American with an appreciation of African American culture. Go to the birthplace of jazz. Visit African American museums. Taste the melting pot of dishes inspired by the French, Spanish and Africans. See NOLA rebuild and witness its spirit of resilience.
|Photo Credit: Flickr Aghrivaine Jambalaya|
|Photo Credit: Renee Marchol's Kitchen Gumbo|
Lighter New Orleans Shrimp Gumbo
2 andouille sausages sliced into half moons
28 oz tomato paste or 10 fresh tomatoes
2 TB dehydrated onion granules
1 tsp crushed garlic
10 oz frozen sliced ozra
6 oz clams with natural juice
2 TB all purpose flour
2 TB dried basil
3 TB unsalted butter or 2 TB margarine and 1 TB olive oil
4 cups of water
16 oz deveined, pre-cooked, peeled shrimp
4 cups cooked brown rice
1 TB condensed beef bullion
1/4 tsp white pepper
Step 1: Create the roux by browning the flour with the fat in a tall stockpot. Add the okra and fry the vegetables for 5 minutes.
Step 2: Add the tomatoes, onion, garlic, basil and bullion into the pot. Pour in the water. Stir the roux to combine with the liquid. Simmer for 45 minutes.
Step 3: Add the pre-cooked sausage and pre-cooked shrimp. Heat through for another 10 minutes. Serve the soup over brown rice.
|Photo Credit: Flickr J.E.N.N.Y Okra|
Seafood is naturally higher in sodium so reduce salt in this recipe by using fresh tomatoes rather than canned tomato paste. You can also rinse the clams before adding to the mixture and omit the clam juice.
Serve the hot soup over brown rice rather than white rice for higher fiber. The soup itself is low carb with veggies such as tomatoes and okra. Shrimp and clams provide lean protein.
The use of clams and the addition of sausage is not traditional. White pepper and basil are also my touches. Use parsley, green bell pepper and bay leaves for seasoning for a traditional flavor. I used basil and white pepper to compensate for the lower sodium.
|Photo Credit: Flickr SweetFixNYC Bananas Foster|
Let the good times roll!