Tag: The New Orleans Cookbook

Chicken Sausage Gumbo

Posted on by Bruce Barone in Color Photography, Documentary Photography, Food Photography, Inspiration, Recipes

Every Christmas our son and his girlfriend return to Western Massachusetts from Denver to visit family and to celebrate the holiday.

Susan and I always prepare a special dinner for the two. One year we made their favorite; Chicken Piccata. Another year Pasta Putanesca. And once, Piccadillo.

Here I am at the stove making the Roux for the Gumbo. The recipe says to Stir, Stir, Stir. Do not stop stirring until the roux is the color of chocolate milk. This might take 45 minutes! And when you have a sore right shoulder it is work. At one point I did stop stirring, walked to the fridge, grabbed the container of chocolate milk so I could compare its color to the color of the roux. Close enough.
Chicken Sausage Gumbo.

Days later Susan and I had the leftovers for lunch.

Here is recipe upon which I based my Gumbo. Note: I baked two chicken breasts and once cooled cut them into bit-size pieces. I cooked bacon first, set it aside, and used the fat instead of oil to make the roux. I also used local Polish Kielbasa. And I added a can of chopped tomatoes to the dish. I didn’t have a green pepper so I used two seeded and chopped jalapeno peppers.

Some Photos

Posted on by Bruce Barone in Color Photography, Documentary Photography, Dog Photography, Flowers, Food Photography, Inspiration, Recipes

April 18–April 25. Banana Bread. Bruce. Bouquet. Bread Pudding. Chicken Maquechoux. Weeping White Cherry Tree. Baked Cod with Braised Red Cabbage and Apple. Cod Cake. Freddy. Vodka & Tonic. Red Onion, Mushroom, Chicken, Green Olive Pizza. Mushroom, Red Onion, Salami Pizza. Susan and Freddy. Second Vaccine.

Best Shrimp Creole

Posted on by Bruce Barone in Black & White Photography, Color Photography, Documentary Photography, Recipes

Recently, I watched on TV a food truck chef make Bread Pudding in her truck. It looked delicious and I remembered I often made Bread Pudding based upon a recipe from the following book:

I lost the book and mentioned this to Susan. And guess what? She bought me a copy.

It’s a great cookbook, a history book filled with vintage photos and “…great Creole and Cajun recipes from the city’s grand restaurants and modest cafes, from mansions and country kitchens, superbly clear directions, local cooking secrets.”

Here’s the recipe (Note: I added asparagus and I used cocktail shrimp which I added to the wok for the last few minutes:

Enjoy!