We revisited a favourite recipe for dinner tonight: shrimp courtbouillon. One nice thing about that recipe (to be posted later) is that it lends itself to any meat, not just shrimp; we added chicken today, but have also made it with andouille sausage, fish (red snapper is a fine choice), various combinations…the sky’s the limit. It also goes a long way when served over rice. “A piece of French bread with which to wipe my bowl/good for the body, good for the soul,” and some Pete Fountain on Pandora…a nice meal indeed.
No Bourbon chicken this time around, though.