This recipe is in honour of my two favourite things.
Pepper Kennan. Front man and guitarist of Corrosion of Conformity and guitarist in Down, and good down home Southern Louisiana cooking.
(Other things of note which I love are Dolph Lundgren, Columbo, 80's action films, my Viking drinking horn, Mexican wrestling and pork pies. Oh, and vodka).
To start the story.
I was a young girl, about the age of thirteen/ fourteen, in the bloom of my youth and just starting to get over my Eddie Vedder infatuation.
I was watching the show Headbangers Ball on MTV which my Granny had kindly videotaped for me (yes, I said videotaped! it was the 90's).
My Gran was deemed posh on the scheme as she was one of the first to get cable.
So there I was watching the likes of Skintrade, Annihilator and Nuclear Assault when a video came on by a band called Corrosion of Conformity. Voting with a bullet to be precise.
There I saw a man.
Not your pretty boy Eddie Vedder type but a MAN!
A big hairy Metal Man by the name of Pepper Keenan.
That was it, my heart was his.
I’d imagine Pepper sitting on an old swing chair on a porch in our run down little shack, basking in the Louisiana sun.
Strumming a tune on his guitar, drinking a cold beer and eating some famous New Orleans (or N’awlins as the locals say) Gumbo that I had cooked for him.
After the gumbo was finished I'd bring him some freshly baked bread pudding which we would share from the same plate, feeding each other while laughing softly.
We’d sip some homemade lemonade laced with bourbon and kiss under the hot moonlit Louisiana sky.
Then he would take my hand and lead me to the bedroom where we would fall into a deep and comforting sleep in each others arms.
My sexual awakening hadn't happened yet. Clearly!
(For the record, I completely made everything after the "voting with a bullet" video up. Hee hee. But I do write a damn good story don't I? )
You should check out my Mills and Boon tributes on "Jack n coke cupcakes"
http://appetiteofdestructionbook.blogspot.co.uk/2010/07/jack-n-coke-cupcakes.html
and "If Mills and Boon wrote recipe reviews".
http://appetiteofdestructionbook.blogspot.co.uk/2012/04/if-mills-and-boon-wrote-recipe-reviews.html
I'm seriously considering a career as a Romantic novelist.
Here's something else for you to laugh at.
I call it:
An Ode to Good Ol’ Southern Cookin with Pepper
Oh dearest Pepper Keenan ,
You’re the size of a bear
With your big guitar riffs
And Man Metal hair
Your name goes with salt,
Not sugar or spice
To share all my meals
With you would be nice
I’d make Turtle soup
And shit loads of crab
With Remoulade sauce
In which shrimps you could dab
I’d like to invite you
To eat Gumbo stew
With rice, shrimp and okra
Just me and you
I’ll fry up some Hush Puppies
To have on the side
And after some beers
We can have a good ride (On the St Charles Streetcar you filthy minded beggars)
I forgot about pudding
Now that wouldn’t do
I’ll make Bananas Foster
Just
Yes especially,
just for you
As I would have said in the 90’s “SCHWING"
Ok, Ok, here is the recipe then. I hope it is as authentic as it is in N’awlins.
N’awlins Gumbo
This makes a shit load of Gumbo. You canny make a small pot. It’s just not right. Invite people round, give it to your neighbours, the homeless, whomever and celebrate New Orleans style.
Ingredients:
note: This recipe calls for pepper. As in the spice. Please do not kidnap Pepper Keenan and try to cook him in a big pot of gumbo as this may lead to a spoiled stew and a lengthy prison sentance.
 |
| This is my Gumbo. Not a very good photo but damn it was tasty. |
 |
| This is andouille Gumbo from the Gumbo Shop in New Orleans. This is the colour your Gumbo should be, |
Andouille sausage (If you can’t get Andouille then you can use chorizo or merguez ) cut into chunky rings about 2cm thick
500g okra washed and stalks cut off
10 Big fat raw tiger prawns de shelled and de veined. (Oh fuck this. It’s NOT a vain. It’s the prawn’s shite pipe. I have no need of being polite, so de shite pipe the prawns).
150g butter
100g flour
2 Green bell peppers diced
6 stalks Celery diced
2 large onions diced
3 bay leaves
1 teaspoon tomato purée
Teaspoon fresh thyme
1 teaspoon smoked paprika
2litres Chicken stock or one chicken stock cube dissolved in 2 litres of boiling water
Couple splashes hot sauce
Big handful chopped fresh parsley
Salt and pepper
First thing you need is a BIG heavy bottomed pot.
Next you need to make your roux.
Put your pot onto a medium heat and plop in the butter. Once melted and starting to bubble slightly add the flour and stir.
Turn heat down to low and cook the roux, stirring every now and then until it is the colour of peanut butter, This will take about 10 to 15 minutes but be patient. It's worth it. Just keep an eye on it and make sure it doesn't burn.
When your roux is ready add the smoked paprika, onion, celery and green peppers.
Cook for about 5 minutes stirring every now and then until softened.
Add the sausage and cook for 5 minutes.
Add the okra and cook for a few minutes.
Add the chicken stock, thyme, bay leaves, hot sauce, tomato purée, salt and pepper.
Stir and bring to a simmer.
Cook slowly for about 40 minutes or until the okra is tender.
Plop in the prawns and cook for about 3 minutes. You don't want the prawns to go like rubber.
Take off the heat and add the chopped parsley.
Serve with boiled rice and nice crusty bread.
No, no. It's OK. You don't have to thank me.
