Now you all know how I feel when these non-Hispanic people try to pass off their creation as Mexican food (and I mean the non Tex-Mex kind)
Here is her recipe for her Crayfish and Andouille Gumbo:
GRITS
1. Bring stock to a boil with bay leaf.
2. Whisk in grits, season with salt and pepper.
3. Continue to stir until creamy; about 15 minutes.
4. Stir in butter, then chives. Adjust seasoning.
5. If necessary, thin with more chicken stock. Consistency should be that of
oatmeal or Cream of Wheat.
NOT GUMBO
1. In a large skillet, heat oil on medium heat. Sweat onions, then add garlic.
Season with salt and pepper.
2. Add in diced celery and peppers. Season. Cook until soft.
3. In a separate small skillet, sauté andouille until browned. Add to vegetables.
4. Stir in collard chiffonade. Combine well and continue to stir until wilted.
5. Pour in wine and let reduce.
6. Pour in chicken stock. Then, stir in 2 T light brown roux. Adjust seasoning.
7. Throw in crayfish tails at last minute, so they don’t overcook.
8. Serve gumbo over grits.
COURT BOULLION
1. Put all ingredients in pot and bring to a boil.
2. Cook crayfish in small batches for about two minutes each.
3. Let cool. Twist tails off and save at least four bodies for garnishing each
serving.
4. Cut tails in half and pull meat out. Set aside until ready to use.
ETA: here's the link to look at the ingredients (there is too many to list on here)
http://recipes.mt.bravotv.com/top_ch...ille_gumbo.php
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