I knew we were in for a long day of cooking with this one, so I used a lazy Sunday as an excuse to make it. I was VERY SCARED of the whole dark roux situation, but I managed to make it happen without burning the apartment down. Pictures for proof!
|Gettin' ready. Is it sad that I didn't know you could buy plain ol' clam juice?|
|The roux. I've never made one with oil and flour in the Cajun style... I was kind of surprised at how dark it got! In retrospect, I think I could've let it go a bit longer for a darker colour, but I was getting nervous. They don't call it Cajun Napalm for nothing!!|
|Finished product, with some basmati rice. Again, I was trying to emulate the picture seen here; I think I succeeded for the most part, but you can see how the roux COULD have been darker.|
Wondering if she'll ever get to see N'awlins (maybe during Mardi Gras??),