• 1 gal water
• 2 fl. oz. Kosher salt
• 1/2 large onion, chopped
• 3 stalks celery, chopped
• 1 lemon, sliced
• 1/2 cups white wine
• 1 tbsp peppercorns

Directions:

1. Bring solution to rapid boil for 3 min.
2. Plunge 2 cups of shrimp into the poaching solution at a time.
3. Test for doneness. When complete, remove shrimp with strainer and plunge shrimp into ice water.
4. Remove from water as soon as chilled.

Start with the roux!

We have two versions:

Mark’s Mahogany Roux
(microwave 21st century version):
Ingredients:

1/4 cup of peanut oil
1 stick of butter
1 cup of flour

Directions:

1. Microwave for 3 minutes then stir.
2. Microwave for 3 minutes then stir.
3. Microwave for 3 minutes then stir.
4. Approximately 10 minutes = mahogany roux

Galen’s Traditional Roux
(inspired by Mark’s and Emeril’s–timeless)
Ingredients:

1/4 cup of peanut oil
1 stick of butter
1 cup of flour

Directions:

1. Cook over medium heat, stirring constantly with a wooden spoon, until the roux reaches a mahogany color.

After you have your mahogany roux…

2. Add 4.5 cups of onions until caramelized.
3. Add 2 raw green peppers and 3 cups of celery, all diced
4. Saute the vegetables for  approximately 3 min.
5. Add 6-8 cloves of garlic.
6. Add 4 quarts of chicken stock.
7. Add 4 bay leaves.
8. Add the leaves from 4 sprigs of thyme.
9. Add  4 green onions.
10. Cook for 15 min.
11. Pull the meat off pounds of duck legs that have been roasted in the oven with rosemary, salt, black pepper, and garlic.
12. Add 8 cups of it to the gumbo mix.
13. Grill 1.5 pounds of andouille sausage by slicing the sausages lengthwise and grilling them until grillmarks appear (1-3 min) on each side.
14. Slice them into half moons about half an inch thick.
15. Add them to the gumbo.
16. Add 4 tsp of your own creole blend to the gumbo (garlic powder, onion powder, celery seed, red pepper, black pepper, allspice, clove, cayenne, paprika, thyme, oregano).
17. Add 1 tsp of worcestershire sauce.
18. Serve over rice and enjoy!

Ingredients:

6 cups of milk
3 cups of half & half
2.5 cups of brandy
1/2 cup of your favorite bourbon
15 tablespoons of powdered sugar
3 teaspoons vanilla extract

Directions:

1. Mix ingredients together.
2. Chill.
3. Serve over ice with freshly ground nutmeg.
4. ENJOY!!!