July_Aug_2015_FINAL_62215_bleedless REV

the Anniversary issue

Shrimp Creole Serves 4 - 6 WHAT YOU WILL NEED 4 tablespoons butter 2 tablespoons all-purpose flour 1½ cups chopped onions 1 cup chopped bell peppers ¾ cup chopped celery 3 garlic cloves, minced 2 bay leaves 2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice HOW TO PREP Combine the butter and flour in a medium-heavy pot over medium heat. Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the vegetables are soft and lightly golden, 8 to 10 minutes. Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes. Remove the bay leaves. Add the parsley and serve over rice. *To make shrimp stock, combine shrimp shells with water to cover in a saucepan. Add aromatics, such as celery or a piece of onion or the peels from onions, if you wish. Bring to a boil, then lower heat to simmer for 15 minutes. Strain.  1 1 cup shrimp stock* or chicken broth teaspoon salt ¼ teaspoon cayenne 2 2 pounds medium shrimp, peeled and deveined teaspoons chopped parsley

Cooking

Shrimp Creole (Photo by Dinah Rogers, NOLA.com | The Times-Picayune)

Up a Storm

W hen it came out in 2008, “Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune” struck a chord with people still recovering from Hurricane Katrina and the devastating

column became a public service for residents of Louisiana and Mississippi seeking to reclaim what they had lost. Out of that reader recipe exchange came the idea for the book. Judy Laine, who said she “lost everything” to the storm, wrote to Judy Walker saying: “I know I am not the only one who lost all their recipes and recipes books. I was thinking maybe you could come up with a cookbook of all the recipes you printed over the years.” The memo that Judy Walker wrote that day to her editors started the process of creating “Cooking up a Storm,” which took nearly three years to complete, working with Bienvenu, author of the popular “Cooking Creole” column, which has run in The Times-Picayune for more than 30 years. A new hardcover edition of the Cooking up a Storm will be re- released on Aug. 18th. An electronic database of thousands of recipes is also available at NOLA.com/Eat-Drink.

floods that followed. More than just a collection of 250 of the best New Orleans dishes, the cookbook tells the love story between a city and its culinary culture. It was a

“A survivor would write in to mourn the loss of a recipe for mirliton casserole with crab meat, and another reader would supply it. It was one small way people could help.​” —Judy Walker

collaborative labor of love created by The Times-Picayune | NOLA.com food editor Judy Walker, food columnist Marcelle Bienvenu and their readers. When Walker became food editor at The Times-Picayune in 2004, she started a weekly column called Exchange Alley. In the column, which continues today, she publishes recipes in response to readers’ requests and shares their queries. After the storm and flood,the column became a lifeline for home cooks, who lost recipe collections that were precious to them — not just as cooks,but as locals.The Exchange Alley

Crawfish Pie (Photo by G. Andrew Boyd, NOLA.com | The Times-Picayune)

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MY ROUSES EVERYDAY JULY | AUGUST 2015