IGF005 In Good Faith with the Catholic Foodie, Jeff Young

IGF005 In Good Faith with the Catholic Foodie, Jeff Young, recorded live on January 6, 2011. Produced by aNunsLife.org ministry. Our hosts talk with Jeff about recipes, essential items in the kitchen, the connection between food and the Sacred, and more.

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Guest: Jeff Young, the Catholic Foodie

Jeff Young is the creator of Catholic Foodie, a podcast “where food meets faith”. The Catholic Foodie show brings to the table recipes and reviews, and it highlights how food can be a sign to us of God’s love and care for each of us and our families

Show Notes:

• the nature of a “Catholic foodie”
• ministry through food and a podcast
• favorite recipes and foods
• food and equipment necessities in the kitchen (behold, the mortar and pestle)
• meaning and symbols in sharing a meal
• connection between food and the Sacred
• the Eucharist as meal and symbol
• Scripture passages and food
• the Mary and Martha story
• being more mindful/intentional about preparing and eating food
• eating healthy
• eating whole foods and close to the earth
• things to look for when reviewing a restaurant
• a seafood gumbo recipe for listeners
• King Cakes and Epiphany
• the Cheese Nun
• dinner and decor for a visit from none other than Jesus

In Good Faith is a conversation exploring God’s call in everyday life hosted by A Nun’s Life Sisters Maxine and Julie. Our monthly program features guests who are nationally known for their ministry in spirituality, religious life, and discernment. We’ll look at how our guests understand their own life as a calling and discuss a variety of perspectives on living faith and call in everyday life. The program is broadcast live every first Thursday of the month from 7:00 to 8:00 p.m. Central Time. Tune in at www.aNunsLife.org/LIVE.

For more information, including upcoming guests on In Good Faith, please visit the program page of In Good Faith.

The Catholic Foodie’s Seafood Gumbo Recipe (discussed during the episode)

Ingredients

• 2 lbs shrimp (with heads attached), peeled, retain the heads & shells
• 4 yellow onions, 2 chopped, 2 quartered
• 4 ribs celery, 2 chopped, 2 quartered
• 2 green bell pepper, chopped
• 6-9 cloves garlic, minced
• 3 pounds tomatoes, peeled, seeded, and chopped
• 1 pound okra, sliced (1/2-inch slices)
• 1 stick butter
• 1/2 cup all-purpose flour
• Cayenne pepper, to taste
• 3 bay leaves
• Sea salt, to taste
• black pepper, to taste
• 1/2 teaspoon thyme
• 1 bunch green onions, chopped
• 1 pound lump crabmeat
• 4-6 gumbo crabs, optional
• 1-2 dozen oysters (with their liquor)
• Filé powder, to taste
• 1 bunch parsley (flat-leaf), chopped
• rice
• Crystal Hot Sauce or Tabasco, to taste

Method

FOR THE STOCK:
Peel and devein the shrimp, removing the heads. Refrigerate shrimp until ready to use. Place heads and shells in a stock pot. Quarter 2 onions lengthwise. Quarter 2 or 3 cloves of garlic. Cut the celery into 3 to 4 inch pieces. Add 8 to 10 cups of water to the stock pot. Bring to a boil, reduce heat and simmer, uncovered, for 2 hours. Strain through fine-meshed sieve. Discard shells and veggies. Return stock to pot and set aside.

FOR THE GUMBO:

1. Chop the yellow onions and the celery. Seed, trim, and chop the bell pepper. Set aside. Peel and seed the tomatoes, chop and set aside. (Alternatively, you can use the equivalent in canned tomatoes). Trim and slice the okra into 1/2-inch slices. Set aside.|
2. Make your roux. Roux is made with equal parts flour and oil. In this recipe, we use butter to make the roux. Heat a deep skillet (stainless steel or cast-iron) on medium heat (#6). Cut up the butter and add to the skillet. When the butter melts and begins to bubble, start adding the flour slowly, stirring constantly with a spatula (preferably wooden). Remember to stir constantly to prevent burning or scorching. The roux will quickly change colors. For the gumbo, you want a dark brown roux, the color of chocolate. This should take about 5 to 7 minutes.
3. Once the roux has reached the right color, quickly add the onions, celery, and bell pepper, continuing to stir until all is mixed well. Sauté the veggies until they soften, about 3 or 4 minutes. Add the minced garlic and continue to sauté, stirring another minute or two.
4. Bring reserved stock to a boil. Add the veggie-roux mixture to the stock using a large spoon. Stir in the spoonful of mixture until fully integrated before adding another spoonful. Add the tomatoes, okra, bay leaves and thyme. Add salt, pepper, and cayenne to taste. Add the gumbo crabs. Return to a boil, reduce heat and simmer, uncovered, for about an hour. Occasionally skim and discard any excess oil that pools on the surface.
5. Add the reserved shrimp. Allow to simmer for another 2 minutes. Add the crab meat and the oysters. Simmer for another 2 or 3 minutes, until the edges of the oysters start to curl. Taste and adjust seasoning. Add some of the green onions and the parsley (save some so that each guest can add to their bowl according to taste).
6. Remove bay leaves and discard. Serve in bowls over rice. Sprinkle bowls with green onions and parsley. Have Crystal Hot Sauce or Tabasco on hand, and gumbo filé, in case anyone wants to thicken up their bowl with a dash or two.

Bon appetit!
Servings: 10
Source: Jeff Young, the Catholic Foodie

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