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Sat February 2, 2013
Butchery: From Snout to Tail
This week we'll take an extended look into the meat markets of Louisiana. First, we'll hear from the owners and operators of Cleaver & Co., a new boutique butcher shop in New Orleans. Then, historian Lawrence Powell discusses the consequences of the 1873 U.S. Slaughterhouse Cases, which inadvertently paved the way for Jim Crow laws to be enacted in the 20th Century.
1/2 CUP OIL
1 CUP FLOUR
1 LB. GUMBO CRABS
2 LBS. SHRIMP
1 PINT OYSTERS
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS
CRYSTAL HOT SAUCE TO TASTE
Peel shrimp and combine. Make a stock by combining heads, peels, onion skins, celery bottoms and tops with green onion parings in a stock pot. Cover with water in excess of 2 inches over discards and boil for 15 minutes or less.
Strain and reserve shrimp stock. Drain oysters and reserve oyster liquor.
Fry okra in very hot oil until lightly browned (or roast).
Make a dark roux with the flour and oil, cooking to the color of milk chocolate brown. Add onions, stirring together until the roux darkens to a bittersweet chocolate brown. Add celery and bell pepper. Sauté for five minutes, then add the gumbo crabs, tomatoes, okra, herbs and the shrimp stock and oyster liquor. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.
Ten minutes before serving add shrimp and green onions. Add Crystal Hot Sauce and salt as needed. Serve on top of cooked rice.
Notes from New Orleans