It’s Friday and during Lent, that usually means fish is on the menu.
Tonight’s kitchen adventure features a little Cajun ingenuity and catfish.
While boxed spice mixes for gumbo, jambalaya and etouffee are easy to find outside the South, they come up short when it comes to flavor, texture and authenticity.
One dark and stormy night, it was time for dinner and we were without a plan. And hungry.
My husband and resident kitchen whiz dove into our stockpile of Cajun dry goods (yes, we have a shelf devoted to this).
He combined boxes of gumbo base, etouffee mix and red beans seasoning mix along with the Cajun holy trinity of fresh onion, bell pepper and celery. A ham hock and a couple bags of beans later, and we had a savory, authentic pot of red beans and rice. Sometimes you just have to use what you have to your advantage.
Tonight, we will make another attempt at combining store-bought Cajun favorites.
Ladies and gentlemen, I present to you, catfish GumboJambaToufee. Or Gumbatouffee. Or Jambotoufee. Etougumbalaya?
You work on the name, I’ll work on the recipe.
Stay tuned to find out how it turns out and the full recipe!