for six days every three to four weeks.
We usually have dinner with Barb and Clif two or three times when she is home.
Monday night we had a belated birthday dinner for Barb.
Clif grilled tenderloin steaks and
I made a Boston Cream Pie for the Birthday Cake.
Wednesday night I made Mexican. Big pitcher of Sangria.
You don’t want to rush by turning up the heat.
I’ve had roux that has been browned too quickly and they do not taste as good as a slow cooked roux.
1/3 cup butter
1/3 cup all-purpose flour
1 medium onion, chopped
3 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/2 teaspoon ground cayenne pepper or more to taste
2 to 3 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds fresh Prawns cleaned and shelled (leave tails)
Hot cooked rice
Add onions, celery and green pepper. Cook for a few minutes. Add garlic and shallots. Cook for 5 minutes or until vegetables are tender.
Add flour, salt and cayenne pepper and cook over medium low heat, stirring until mixture is caramel colour. Takes about 30 to 45 minutes.
Add chicken broth and cook for 5 minutes, stirring constantly. Add parsley and chives.
Add Prawns and cook for 2 minutes. Just until prawns are cooked. Do not over cook.
Serve over rice.