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LuLu*s Kitchen A Taste of the Gulf Coast Good Life - Article

Contributed by: Chris WebAdmin. of Recipes2Send.com

Review of LuLu*s Kitchen A Taste of the Gulf Coast Good Life cookbook - Lucy Buffett is a restaurateur of the award winning, fun-loving LuLuís which serves more than one million guests a year at two locations, one in Gulf Shores, Alabama and the other in Destin, Florida. Includes recipe for LuLu's Summer Seafood Gumbo. Word Count: 1169 - Word Wrap at 65 characters.

Article: "LuLu*s Kitchen A Taste of the Gulf Coast Good Life"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright: © 2016 Chris Sadler
Publishing Guidelines: This article may be reprinted without
modification on your website or in your opt-in newsletter,
provided the resource box remains intact.
Word Count: 1169
Word Wrap at 65 characters
Web Address: http://www.1001Recipes2Send.com
More Articles: http://www.1001Recipes2Send.com/WebMaster/Articles

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Lucy Buffett is a restaurateur of the award winning, fun-loving 
LuLuís which serves more than one million guests a year at two 
locations, one in Gulf Shores, Alabama and the other in Destin, 
Florida. Includes recipe for LuLu's Summer Seafood Gumbo. 


In his foreward to this revised edition of his sister's cookbook, 
Jimmy Buffett explains how important cooking is to his family. 
He describes his father's hurricaine preparations as including 
an all important run to pick up some lobster. As someone who 
has survived a hurricaine or two let me tell you, that is 
devotion. Clearly this same devotion has been passed down and
 shows strong in this cookbook. 

Cookbook however isn't really a great word for this collection 
of tips, memories and recipes. Full of awesome photos and 
mouth watering recipes, this book is more like what I would 
expect to read if I hung out in LuLus kitchen and just took 
verbatim notes about our conversations while cooking, which 
apparently is how LuLu intended the book to feel. LuLu is more 
than generous with her thoughts and ideas, sharing not only 
the recipes and how-to information but her philosophy, tips and 
"clues" as well. It is everything you will need to make these 
recipes your specialties too. 

After introducing you to her family, herself and her restaurant,
LuLu then gets down to the important part, "How To LuLu". She 
explains how she got into cooking, the "10 Things I Absolutely 
Know About Cooking", the "10 Ingredients For A Happy Life" and 
then the all important 5 mainstays to cooking a la LuLu. After 
all that, you are then sufficiently prepared to take on the 
luscious recipes included. Check out this amazing recipe for 
LuLu's Summer Seafood Gumbo: 

LuLu's Summer Seafood Gumbo 

3 pounds medium shrimp, heads on 
2 pounds claw crabmeat, picked for shells 
4 crab bodies, if available 
4 large ripe tomatoes, peeled and chopped, or 1 (28-ounce) can 
   whole tomatoes, coarsely chopped in their juice 
2 large onions, coarsely chopped 
2 green bell peppers, coarsely chopped 
1 medium head celery, coarsely chopped including leaves 
2 1/2 pounds okra, fresh if available, cut in 1/4-inch pieces, 
   or frozen cut okra, thawed 
3/4 cup vegetable oil or bacon grease 
1 cup all-purpose flour 
8 cups shrimp or seafood stock, heated 
2-3 teaspoons salt, or to taste 
1 tablespoon black pepper 
1/4 teaspoon cayenne pepper 
2 tablespoons dried thyme 
4 bay leaves 
1 teaspoon dried oregano 
1 teaspoon dried basil 
2 tablespoons LuLu's Crazy Creola Seasoning (page 14) 
2-3 tablespoons LuLu's Perfect Pepper Hot Sauce 
2 tablespoons Worcestershire sauce 
2 cups green onions, finely chopped 
1/2 cup fresh parsley, finely chopped 
1/2 cup freshly squeezed lemon juice 

Dehead, peel, and devein shrimp. Reserve heads and shells for 
later use. Pick through crabmeat carefully for shells. 
Refrigerate shrimp and crab until ready for use. 

Fill a medium-sized saucepan with water. Bring to a boil. Drop 
tomatoes carefully into boiling water and cook for 1 minute. 
Remove with a slotted spoon and let cool. Skins will slip off 
easily. Remove cores and coarsely chop tomatoes over a bowl to 
retain as much juice as possible. Set aside. (If using canned 
tomatoes, I cut them up in eights.) 

Place chopped onions, bell peppers, celery, and okra in 
separate bowls. Set aside. 

To make the roux, heat vegetable oil or bacon grease in a 
10-quart heavy stockpot over medium-high heat. When oil is hot, 
gradually add flour, whisking continuously. Continue to whisk 
roux , adjusting heat as necessary to keep from burning. This 
may take 25-35 minutes or until your arm feels like it is about 
to fall off and the roux is a dark mahogany color. Be careful; 
if the roux burns, you will have to start all over again! 
Carefully add chopped onions to roux and continue stirring with 
a large wooden spoon for 2 to 3 minutes. Onions will sizzle and 
steam when they hit the hot roux so caution is advised. Seasoned
gumbo cooks have roux battle scars on one or both arms. 

Add bell peppers and continue stirring for another 2 to 3 
minutes; add celery continue to stir constantly for another 2 to
3 minutes. The mixture should now resemble a pot of black beans.

Add tomatoes and stir well. 

Slowly add the heated stock. 

Add salt, black pepper, cayenne pepper, thyme, bay leaves, 
oregano, basil, Creole seasoning, hot sauce, and Worcestershire 
sauce. Stir well. Bring gumbo to a boil and continue boiling for
5 minutes. Reduce heat to maintain a slow simmer, uncovered, 
for about 1 hour. 

Add okra and bring back to a boil for 5 minutes. Reduce heat 
again to maintain a slow simmer, uncovered, for 30 minutes or 
a day (until okra has lost its bright green color and is cooked 
down like the other vegetables). If gumbo gets too thick, add 
a little water. If too thin, continue to simmer uncovered. 

At this point, you can cool the gumbo. It's always better the 
day after it has been cooked, although I've never had a 
complaint when I served gumbo the day I made it. Remove from 
heat and let it sit for about 30 minutes. Then place pot, 
uncovered, in an empty sink. Fill the sink with water and ice 
around the stockpot. Stir gumbo every 15 minutes to move the 
liquid to facilitate cooling. Gumbo will spoil if cooled 
improperly. (At the restaurant, we have cooling cylinders that 
look like baseball bats that are frozen and placed in the middle
of five-gallon stockpots.) When completely cool, refrigerate it,
uncovered, for a couple of hours before placing it in an 
airtight container. 

Reheat gumbo slowly to simmering. Thirty minutes before serving,
add green onions, parsley, and lemon juice. Cover and cook for 
15 minutes. Add shrimp and crabmeat. Mix well. Cover and turn 
off heat. Let sit for at least another 15 minutes while seafood 
cooks. It will stay hot for a long time. Adjust seasonings and 
serve over cooked white rice with French bread and butter. 

Makes: 25 Cups 

Author Bio 

Lucy Buffett is a restaurateur of the award winning, fun-loving 
LuLuís which serves more than one million guests a year at two 
locations, one in Gulf Shores, Alabama and the other in Destin, 
Florida. Lucy has also been recognized for her tireless work on 
behalf of sustainability and the environment. However, the 
greatest passion of this self-proclaimed gypsy rebel and 
reluctant entrepreneur is cooking good food for the people she 
loves. LuLu's Kitchen: A Taste of the Gulf Coast Good Life 
(formerly Crazy Sista Cooking) is her first cookbook and is full
of recipes and stories that made her restaurant the famous 
destination it is today. You can find more information on Lucy 
at www.LucyBuffett.com and you can follow her on Facebook 
and Twitter.       

* * *

This article is also available online at:

LuLu*s Kitchen A Taste of the Gulf Coast Good Life


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