Calming Down and Etouffee

After four days of excitement, decisions, oh mys, what ifs, and let's do it, things are beginning to calm down a bit. Last night at around 3:00 am buyers remorse set in. As I sat in bed with the comforter clutched to my chest I began the WTF stage of our recent decision to purchase 12.5 acres of farm land in a place far, far away.

What did we just do? How am I going to tell TBHITW that after sinking our savings into a lifestyle and land I've been talking about for years, I, um.. well, honey, I've been thinking... is that what we really want? I mean, that's a lot of land and do we really need to grow our own stuff and have you BEEN to the grocery store lately (Fresh Market has EVERYTHING) and wow... it's really far away and will the kids ever come to visit and can we afford it and do we, can we, should we, how could we.....OMG and WTF?

I'm better this morning. Why is everything worse in the dark (did I mention it's really dark up there on that land??)...

When I am nervous or happy or sad or experiencing any BIG range of emotions, I find it therapeutic to cook long simmering, soulful food. Etoufee is exactly that kind of food. Basically, it is Cajun Stew. Full of romance and flavor and playfulness you can cook some up and create your very own Mardi Gras with a parade of flavors.

There are lots of versions of Etoufee with the classic recipe calling for andouille sausage, chicken and shrimp. My version uses bacon (because I don't like sausage unless I know the farmer who made it), if you have access to slab bacon, all the better. Of course you can substitute the bacon for 1 pound of your favorite type of sausage.

Etoufee: serves 6

6 ounces thick cut bacon (or slab bacon) cut into 1 inch pieces

3 large chicken thighs (bone in, skin on)

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

1/2 cup flour

3/4 cup celery, diced

1 large onion, diced

1 large green pepper, diced

3 large garlic cloves, minced

1/2 teaspoon cayenne pepper (or to taste)

4 cups chicken broth

Salt and pepper to taste

White or brown rice

In a large pot, saute the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with salt and pepper on both sides. Add to hot bacon fat in pot and brown on both sides. About 5 minutes per side. Remove from pot and set aside.

Add 2 tablespoons butter to pot and melt. Sprinkle the flour over the hot fat and cook; stirring with a wooden spoon and scraping up any brown bits. Cook the roux until deep brown and fragrant. About 10 minutes.

Add the chopped vegetables, garlic and cayenne pepper and cook until vegetables are soft. About 8 minutes.

Whisk in the chicken broth and bring to a simmer.

Return the chicken and the bacon to the pot and simmer until chicken is cooked through. About 30 minutes.

While the stew is simmering, make white or brown rice according to package directions.

Remove chicken from pot and let cool slightly. Keep the stew simmering. Taste and adjust seasonings with salt and pepper.

Remove skin and bones from meat. Shred chicken and return to pot. Add the shrimp and simmer for another 3 to 5 minutes until shrimp is cooked through.

To serve: Using a small bowl or cup (an ice cream scoop works great) take about 1/2 cup rice and invert into a shallow bowl. Ladle Etoufee over rice. Serve with a croissant or french bread for sopping up all that Cajun goodness. Smile, dance, stop worrying.

Oh - and if you really need some therapy, serve pecan pie for dessert!!

Do you ever second guess your major decisions? What do you do to calm yourself down and get back on track?