Volume 35, Issue 1

Volume 35, Issue 1 Abc Josh Hogue UAH Abstract def Citation: Josh Hogue, (2015) ''Abc'', EconBull final test 08, Volume 35, Issue 1, pages A27 Contact: Josh Hogue - [email protected]. Submitted: February 04, 2015. Published: March 09, 2015. Shrimp Creole and such: Theory: Creole is based on tomatoes and shrimp. No okra and no roux. It is seasonal. When the tomatoes are good and the shrimp are fresh, this is what to make. Gumbo is based on roux and okra. Heavier and more wintery. No tomatoes at all. Both need the two trinities: 2 parts onion, 1 part celery and 1 part green pepper and equal parts black, white and red pepper. The first is the Cajun “holy trinity” and is like mirepoix or sofrito. The second is the other is a trinity coming from the other direction. You can make this with chicken, but don't. You are supposed to add rice to cook in the sauce at the end, but don't. This should be cooked separate, and served over long grain white rice just like Gumbo or Jambalaya. If you really want chicken the best thing to do is to break it down into bite-sized pieces, fry it southern style and then add it at the last minute before serving. Ingredients: 1 Large Onion, finely chopped 2 Ribs Celery, finely chopped 1 small Green Pepper, finely Chopped 4 cloves of garlic, minced. 2 Tbsp Tomato Paste 1 28 oz can of tomatoes (If tomatoes are in season, an equivalent amount of fresh peeled tomatoes is even better) 2 lbs. Peeled and deveined Shrimp, save shells to make Shrimp Stock 1 lbs of browned sliced (1/4” rounds) andouille sausage (turns it into Jambalaya) Mussels and clams (turns it into seafood Jambalaya) Chicken (also traditional) 1 tsp Black Pepper 1 tsp White Pepper 1 tsp Red Pepper (Cyanne) ½ to 1 tsp thyme 2 Bay Leaves 1 tsp salt (or to taste) ½ bunch of parsley minced 1 1 bunch of green onions, green part, chopped Several dashes of Tabasco ½ tsp of gumbo filé (optional) Directions: 1. Peal the shrimp. It is best if you can it with heads on. You want to end up with about 1 pound of deveined shrimp at the end. Put the shells and the head is a sauce pan and add water enough to cover them. Boil for about 5 to 10 minutes, pour though a sieve and put the stock aside. You need about 1 to 2 cups of shrimp stock. You can use chicken stock if you wish. 2. If you are making jambalaya, slice a pound of andouille sausage into ¼ inch think rounds and brown well on all sides. Put aside. You can also use lasso, or Virgina ham. 3. Dice the onions, celery, and bell peppers roughly and sauté then in the same pan for five ro so minutes until they are soft. Add the garlic and cook for a minute or two more. 4. Put this in cooked trinity in a pot (or leave it in the pan if you want) and add the tomatoes, the shrimp stock, the pepper trinity, the bay leaf, and the thyme. Cook at a simmer for about 30 minutes. Make sure it does not dry out or burn. 5. Add the Tabasco and gumbo filé, and if you are making Jambalaya, the sausage. Simmer for five more minutes. 6. Add the peeled shrimp, stir them in and cook for 5 to 7 more minutes. If you are making sea food Jambalaya add 1 to 2 dozen mussels and/or clams and mix them as well. 7. Let it sit for a few minutes and then mix it the green onions and parsley. 8. Finally, TASTE IT! Add salt, more of the peppers, more Tabasco, more stock garlic as needed. The is art not science. The sauce should not be dry, but also not too wet. A medium thick stew is about right. Gumbo filé can help thicken it if needed. 9. Serve this over plain long-grain white rice. Warm baguette or French bread is great with this, or even garlic bread, though this competes a bit. A nice acidic salad is also a good thing to serve. 2.

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