It’s a common enough game around here. I throw some ingredients in a pot, it turns out rather tasty and then we try to decide what to name it. We also take bets on whether we’ll ever have it again.
I started out with the intention of making a simple vegetable soup tonight. I put some olive oil in the pan and then added some chopped onion and bell pepper. David came into the kitchen at that point and asked if I was going to add some celery in order to complete the *holy trinity*. I said “sure” and asked him to get some from the fridge. That made me think that perhaps I would make something sort of Cajun and remembered that I had some shrimp in the freezer. While David ran cold water over the large, pre-cooked shrimp to thaw them, I removed the sautéed veggies from the pan, added more olive oil and a bit of butter, then sprinkled in some flour in order to make a roux. I then added the veggies back to the pot, poured in some white wine from an open bottle in the refrigerator, some seasonings (pepper, garlic salt and the ubiquitous Tony Chachere’s Creole seasoning), and then some 1/2 and 1/2, and later a bit of milk to achieve the right consistency.
Meanwhile I’d started a pot of Zatarain’s rice cooking. Back to the “whatever you want to call it”, I start tasting and trying to decide what it needed. It was a little bland so I added some Pick-a-peppa sauce, worchestershire sauce, and (on David’s suggestion) about a tablespoon of Brandy. Better, but still needed…something. Then David had a brilliant suggestion. Mustard. Not just any mustard but Zatarain’s Creole mustard. I added a dollop, we tasted, and then declared it just right. I then added the shrimp and simmered until heated through. Oh, I also had about 3/4 cup of leftover corn with peppers and onion in it which I added to the pot.
I served it over the hot rice with a glass of white wine and it was a very nice meal. Chris and I happen to like our food a bit spicier than David does so the two of us each added a few drops of Chrystal hot sauce to our portions.
It was hot and filling. Plus, it used ingredients we had on hand. Now, any suggestions for a name?
How about “shrimp DeeDa?” Or “Shrimp DaDee” since it seems to have been a collabrative effort! I like dadee, better that deeda…has a better sound….
Roz
Dee’s Creole Surprise!
Sounds delicious!!! I love starting wtih Zatarain’s anything and going from there.
Cajun Stroginoff?
Cajun Hot Dish
Cajun Whatnot
I am stuck on Cajun—but it sounds delicious. I can’t wait until I don’t have to make everything so bland for the boys (5 and 8).
I never would have thought this entry would generate three comments (I sometimes wonder if anyone is reading my blog). I like all the suggestions. If I ever get back to working on the cookbook I’m writing, and if I decide to include this *recipe*, I’ll come back to this post for name ideas and make a choice then.
Thanks, everyone!