Given all the activity on the threads discussing both the Chinese Mitten Crabs and the alien North American Crawfish, it occurs to me that should someone in the British Isles find themselves with a larder full of alien "pests" there ought to be a general idea as to what to do with them. The introduced "game" species like pheasant, fallow deer, etc. are no problem. Myriad books give excellent recipes for those. Canada geese and ruddy duck are equally easy to deal with. Any recipe for Greylag or pinkfoot, teal or mallard will do. The real question is whatinhell to do with a mess of squirrel and a bucketful of invading crustaceans! The answer is simple: gumbo!
What is a gumbo? It's a thick soup, usually served over steamed rice, that originated among the Cajun population of Louisiana's delta. The Creole also have their version, a bit less fiery and a bit more subtle. The Cajun version is easier.
Begin by figuring about 1/3 lb of meat and shellfish per person. Take the meat (nutria, grey squirrel, guinea fowl, bunny rabbit, muntjac, whatever), cover it with water and bring to a boil. Simmer until the meat separates easily from the bone, then let cool. Remove carcases and reserve the meat after chopping it up. Save the stock!
Begin with a roux. Take equal amounts of flour and oil. Heat the oil and sprinkle in the flour. Stir over low/medium heat constantly for rather a while. Eventually the roux will turn the color of a Kraft paper bag, peanut butter or even milk chocolate. The add a 1/2 cup each of chopped onion, chopped celery (or Swiss Chard stems!) and bell pepper (either green or red). Continue stirring until the onions are transluscent and soft. Add the stock. No, I'm not going to say how much because I don't know whether you're feeding just your significant other or the entire neighborhood. Either is possible. Just add stock until the roux is liquid instead of paste. Now you can get creative. Want to add a bottle of lager? Go ahead. Red wine? Sure! What about vegetables? What do you like? I've never made a gumbo that had broccoli in it but why not? Okra is traditional. Carrots are good. Chopped tomatoes never hurt anything. Greens work, too. Finally add the meat and let it simmer for at least an hour. Two is better. So's four! About 10-15 minutes before serving, throw in all the shellfish and let them cook until they're good and red. Grab a bottle of Tabasco or some lesser pepper sauce and season to taste with it and salt and pepper. Ladle over the rice and serve with a big salad and lots of beer. Finish off with ice cream. The next time it will taste different because it's hard to make the same gumbo twice. So? They're all good. Enjoy. Let the good times roll!
What is a gumbo? It's a thick soup, usually served over steamed rice, that originated among the Cajun population of Louisiana's delta. The Creole also have their version, a bit less fiery and a bit more subtle. The Cajun version is easier.
Begin by figuring about 1/3 lb of meat and shellfish per person. Take the meat (nutria, grey squirrel, guinea fowl, bunny rabbit, muntjac, whatever), cover it with water and bring to a boil. Simmer until the meat separates easily from the bone, then let cool. Remove carcases and reserve the meat after chopping it up. Save the stock!
Begin with a roux. Take equal amounts of flour and oil. Heat the oil and sprinkle in the flour. Stir over low/medium heat constantly for rather a while. Eventually the roux will turn the color of a Kraft paper bag, peanut butter or even milk chocolate. The add a 1/2 cup each of chopped onion, chopped celery (or Swiss Chard stems!) and bell pepper (either green or red). Continue stirring until the onions are transluscent and soft. Add the stock. No, I'm not going to say how much because I don't know whether you're feeding just your significant other or the entire neighborhood. Either is possible. Just add stock until the roux is liquid instead of paste. Now you can get creative. Want to add a bottle of lager? Go ahead. Red wine? Sure! What about vegetables? What do you like? I've never made a gumbo that had broccoli in it but why not? Okra is traditional. Carrots are good. Chopped tomatoes never hurt anything. Greens work, too. Finally add the meat and let it simmer for at least an hour. Two is better. So's four! About 10-15 minutes before serving, throw in all the shellfish and let them cook until they're good and red. Grab a bottle of Tabasco or some lesser pepper sauce and season to taste with it and salt and pepper. Ladle over the rice and serve with a big salad and lots of beer. Finish off with ice cream. The next time it will taste different because it's hard to make the same gumbo twice. So? They're all good. Enjoy. Let the good times roll!
