To celebrate I made shrimp creole (inspired by my friend over at Cajun Delights blog) and cuddled up on the couch with my better half to watch The Ghost Writer...not our favorite movie but, not horrible. After combing through adds for estate sales or auctions this morning, I've realized there's not a lot going on so I'm about to step out to the flea market to see if there are any good finds. Last time I went there I found two solid wood high back bar stools ($70 bucks for the pair).
Here are pics of the dinner from start to finish. As a side note, I'd like to add that I believe it's imperative to add the flour and oil, in equal amounts (here 1/4 cup ea. bacon drippings & flour), at the same time so that the flour and fat have equal cooking time. I also believe that all roux should be made in a cast iron skillet. See...
The Creole trifecta: bell pepper, onion, and celery.bubble, bubble, simmer, splatterThe finished product.