Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we’re waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high.
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GUMBO AND CHEDDAR CORN BISCUITS
Gumbo Ingredients:
* 1 stick unsalted butter
* 1 cup flour
* 3 Tbsp EVOO – Divided
* 1 LBS Gulf Shrimp, peeled, deveined and tails removed
* 1 LBS jumbo lump crab, picked clean
* 7 oz. Andouille sausage
* 1 cup frozen okra, thawed
* 8 oz can of petite diced tomatoes
* 5 cups fish broth
* ¼ dry white wine
* 2 – 12 oz bottles of amber ale
* ¾ cup celery, sliced on the bias 1/8” thick
* 1 cup green bell pepper, diced
* 1 cup sweet onion, diced
* 3 Tbsp garlic
* 2 large bay leaves
* 4 sprigs fresh thyme
* 2 TBSP Worcestershire sauce
* 2 Tbsp Cajun seasoning
* 1 ½ tsp kosher salt
* ½ tsp pepper
* Green parts of scallion
* Parsley
* 1 LBS Mussels
Steps:
1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside.
2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps.
3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes.
4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté.
5. Steam or boil mussels. Then shuck and put the meat to the side
6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes.
Cheddar Corn Biscuits:
* 4 ¼ cups flour
* 2 TBS baking powder
* 1 tsp ground mustard
* ¾ tsp salt
* ¾ cup cold butter, cubed
* 1 can cream-style corn
* 1 ½ cups shredded cheddar cheese
* 2 large eggs, lightly beaten
* 2 TBS 2% milk
Steps:
1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs.
2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes.
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