“Cooking is a caring and nurturing act. It’s kind of the ultimate gift for someone, to cook for them.”
Curtis Stone
Yes it is. And that’s Richard’s gift to me. He does most of the cooking and boy do I love that.
I arrived back in Gulf Shores the evening of Dec. 26th. A few delays but I got here. Whew! I am exceedingly grateful. The most major delay was due to someone acting inappropriately on the plane as we were leaving Montreal so we returned to the gate to have that person removed. I don’t know what happened but the people at the front applauded when it took place.
My biggest pet peeve is carry on luggage. I travelled with my regulation size carry on and my purse. Why oh why are they allowing people to use medium sized suitcases as carry ons? They do not fit the size specifications. On top of that there was a family of six sitting across from me who had 18 pieces of carry on. And they got on with all of them. Unbelievable. No wonder the airlines are always asking people to volunteer to check their carry on luggage for free at the gate. Maybe they just don’t want the confrontations.
Boudin is a sausage he found at Rouses Market https://www.rouses.com/ here in Gulf Shores. He bought one when I was on PEI and cooked himself this meal. When he tasted it he thought “Deb would like that.” And he was right.
I had never heard of this sausage. (although it looks similar to one Richard used to buy at Sobeys in Montague, PEI). But Wikipedia knows all.
“The term boudin in the Acadiana region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants.”
https://en.m.wikipedia.org/wiki/Boudin
“Acadiana (French and Louisiana French: L’Acadiane), also known as the Cajun Country (Louisiana French: Le Pays Cadjin, Spanish: País Cajún), is the official name given to the French Louisiana region that has historically contained much of the state’s Francophone population. Many inhabitants of the Cajun Country have Acadian ancestry and identify as Cajuns or Creoles.”
https://en.m.wikipedia.org/wiki/Acadiana
And this is it. In the dish, besides the boudin, he included a medley of small tomatoes, an onion, a red pepper, and a tomato basil sauce. No recipe. His take on a gumbo. Creative. Very creative. And it was delicious. The picture shows his over fusilli pasta. Mine was over a gluten free penne pasta. Delicious.
Home Cookin’ – Jr. Walker and the All Stars
Take care and stay healthy.
As always, thanks for your interest and thank you for reading.
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Debi's Junket Journal 