Last night I made shrimp gumbo for our dinner. No paczkis here.
Although I didn’t grow up with cajun cooking I feel that I come by my fondness for it honestly. My French ancestry in the United States goes back about 180 years.
Tonight I plan to make a variation on Beef Wellington. My wife doesn’t care for foie gras so my variation will approximate the texture but not the flavor. To disabuse any notion that all of this is pretty lavish, my shrimp gumbo had about two 16-20 shrimp per serving and my Beef Wellington will have about 3 oz. of filet per serving. So it’s a little expensive but not excessively so. I’ve got to do something nice for Valentine’s Day.
Sounds lovely and delicious!
I made hot and sour soup for lunch. Wife was going through cupboard and found some lily buds and wood ears we didnt realize we had so that used both. For dinner it was red beans and rice. Local butcher has really good sausages to put in it.
Steve
There’s red beans and rice, and there’s red beans and rice.