Cajun Delights Blogiversary Blowout !

When one of my readers emailed me and told me that I missed my blogiversary, my one year of blogging, anniversary, I had to go back to my welcome post and check the date! Sure enough, it was August 1, 2008'! Wow, how time flies when you're having fun. It's been a whirlwind of a year and somehow I've managed to post 135 times, which is a miracle, in itself, considering my work schedule. Lots of coffee, and I do mean lots of strong Community, plus the encouragement of my wonderful bloggie friends, is how I did it. I would like to thank each and everyone of you for taking the time to visit and support through your kind comments. Your friendship and support is appreciated more than you could ever know! Merci beaucoup! In fact, this calls for a celebration!

I'm going out- on- the- town, tonight with a few girl-friends, and that will be a another post, but for now I'm posting my favorite recipe and video of the whole year. I will have a frozen daiquiri or two for ya'll! Cheers !!! Let the Good Times Roll, cher!

Creole Shrimp and Okra Gumbo

2 lbs. medium shrimp, peeled and deveined
1 carton oysters, with liquid
4 tbs.'s vegetable oil
4 tbs.'s flour
1 cup each, onions, bell peppers, and celery
1 lb. fresh okra, sliced
2 tbs.'s olive oil
3 cloves garlic, minced
1 can chopped creole tomatoes, drained
2 quarts of seafood stock or water
1 tbs. vinegar
1 tbs. Worcestershire sauce
2 tbs. creole seasoning
3 bay leaves
1/2 cup each, chopped green onions and fresh parsley
Salt and hot sauce to taste

Season shrimp with the creole seasoning and set aside. In a large heavy pot, on medium heat, make a light roux with the flour and vegetable oil. Stir constantly until roux becomes golden brown. (about 10 minutes) Lower heat and add the onions, bell peppers, and celery, and stir for 5 minutes. Add the tomatoes and garlic, and cook for 10 more minutes. Slowly add the warm stock or water, oyster liquid, Worcestershire sauce, bay leaves, and hot sauce, and simmer for 30 minutes. Meanwhile, saute the okra in the olive oil and vinegar, in large skillet for 30 minutes, stirring occasionally. Add the seasoned shrimp and okra to the gumbo pot and bring to a boil , lower heat and cook for 10 more minutes. Add the oysters, green onions, and parsley and simmer for 10 more minutes. Bon Appetit!

^^^^^^^
Here's a little clip that I took at Whiskey River Landing in Henderson. More Cajun fun on the swamp ( almost got knocked down taking this one)