Coconut Shrimp | The Summer House

I received a complimentary copy of this book in exchange for my honest review.

Welcome to my stop on the TLC Book Tour for The Summer House, Lauren K. Denton's latest novel. This is the second book I've read by Denton, the first one being her debut The Hideaway, three years ago. They are very similar in a few ways. First off, both are set in sleepy Alabama towns you might initially overlook, but where you wind up finding your place...and your people...in the end. Both focus on women in different stages of finding themselves, each has a young woman trying to find their path with the friendship and encouragement of some wisened older women. Both have an arc of change and growth, through the sometimes murky waters of love and loss.

Caldo de Camaron y Pescado

I feel like I'm a part-time pescetarian. And I have the sneaking suspicion that if pigs could swim, I'd have no problem whatsoever becoming a full-time pescetarian.

Although, you might find me holding swim lessons for chickens and cows in my spare time.

Dublin Lawyer (Lobster in Whiskey Cream Sauce) | #FishFridayFoodies

Welcome to the March installment of Fish Friday Foodies, where a group of bloggers gets together to share fish and seafood recipes. I'm hosting this month, and since today is St. Patrick's Day, I asked everybody to create Irish recipes, or recipes with an Irish lean.

Spicy Shrimp Curry | #FishFridayFoodies

It's time for another edition of the Fish Friday Foodies, when a group of bloggers get together to share fish and seafood recipes based on a chosen theme in an effort to incorporate more seafood into our daily routine. This month, we're exploring the wonderful and diverse world of fish and seafood curries.

Okay, actually we are supposed to be exploring the wonderful and diverse world of Indian fish and seafood curries. Zoinks! I'm usually very good at observation, or at least the art of recording, but somehow I forgot to write down that all-important adjective.

Gullah-inspired Red Rice w/ Shrimp, Bacon & Fennel | Vanishing Time

Have you ever had an author sort of sneak up on you? That's basically what Katharine Britton has done to me. I was first introduced to her books 5 years ago when I reviewed Her Sister's Shadow as part of a book tour. A few years later, I reviewed her novel Little Island, again as a part of a book tour. I really enjoyed the honest, down-and-dirty quality of her stories and characters, but then she did it—snuck up and became one of my favorites.

I read her latest book, Vanishing Time, on the plane to New York and back last week. And darnit all if I didn't have to hold in the tears a couple of times. I kind of thought that would happen after reading the description, though. It's a story about Cama Truesdale and her pursuit to find her son, who she believes deep-down is still alive even after her ex-husband was found dead, seemingly from a boat fire that happened on a "boys only" fishing trip the two were taking.

Creamy Tomato Shrimp Curry and Turmeric Rice inspired by The Lunchbox | #FoodnFlix

This month's Food 'n Flix pick is a feast for the food lovers senses. Set in India, The Lunchbox is about a mistake in Mumbai's famed efficient lunchbox delivery system.  Ila is a lonely housewife and "stay at home mom" who is trying to win back her husband's affections by preparing and packing delicious food in his lunchbox. The first scene in the movie begins this way, handing his lunch off to the Dabbawala (one who carries the lunchbox) to deliver to him at work.

Although the Dabbawala insist that their system is flawless, referencing a study done by Harvard, the lunchbox meant for Rajeev (Ila's husband) winds up on the desk of the lonely and somewhat grouchy widower Saajan Fernandes. From the moment he unzips the carrier, he smells that his lunch is different than it's been in the past. It's better. It's a pure delight watching him open each compartment of that tiffin, leaning into their aroma.

General Tso's Popcorn Shrimp

Once every couple of months or so, we order Chinese takeout from a favorite local restaurant. It's a small family restaurant which means that either the owner or one of her two kids usually answers the phone. When I call to place our order, the owner doesn't even ask our name. She knows us by our order—two large General Tso's Chicken with white (sticky) rice and one small Chicken Broccoli.

When one of us walks through the door to pick it up, she calls a hello and either brings us our order or tells us it's almost ready. I love that. But I also love saving money and time...and not having to go outside when it's in single (or negative) digits. Therefore, sometimes I like to make homemade takeout. Isn't that a fun oxymoron?

Shrimp Fra Diavolo

Recently I was planning a Halloween party for the first time in as many years as I can remember. I like attending parties this time of year—dressing up and getting into the spirit—but the last time I actually planned something was when my oldest child was still in elementary school (he's a senior now)...and that was a kid's party. I wanted something for the adults this time.

It all started with a couple of bottles of Casillero del Diablo wine; the name translating to "the devil's cellar" in honor of the legend behind the wine. I thought creating a Devilishly Fun Halloween Party would be a blast! Plus, adults are easy. A little ambiance, a fun playlist, a few beverages, and some tasty food is all we need.

Chicken, Sausage, and Shrimp Gumbo inspired by That Would Be Me

I participated in the That Would Be Me album review program as a member of One2One Network. I was provided an album to review but all opinions are my own.

It's been a while since I've brought you some music-inspired eats, so I'm pretty excited to share this Harry Connick Jr. inspired gumbo with you today! Recently I was offered the chance to preview Harry's new album That Would Be Me (which is officially released tomorrow!). I'm a longtime fan of HCJ...I mean—come on! He's a singer, musician, actor, performer, composer, arranger, songwriter, bandleader, judge...and he's just as easy on the eyes as he is the ears.

The overall vibe of this album is mellow and easy to listen to, but I love that there are bits of jazz, soul, funk, and gospel interwoven throughout. I probably listened to the entire album 10 to 15 times over the last 5 or 6 days. At first it was with focus on the lyrics and song titles, but after a while it became the perfect backdrop to cooking, cleaning, writing, and doing the dishes. Like I said, it's mellow, but I also found myself shakin' my bum and bopping my head as I worked.

The top three songs for me on this album are listed below, with the reasons I like them.

     1. (I Do) Like We Do - classic head-bopping, body-moving "you + me" song (aka a love song in a perfectly wonderful sappy-yet-not-sappy fashion). Loving that's it's jazzy with some horns.

     2. (I Like It When You) Smile - upbeat, happy, jazzy, hand clapping, and a little HCJ scat-rap! It just makes you want to move.

     3. Right Where It Hurts - a little more N'awlins jazz feel than anything else on the album, again with horns and some gospel-style vocals and hand clapping.

If I had to pick a number 4, it would be Where Prisoners Drown - it feels a bit like "revival" music.

And while it didn't make my top 4, I totally found myself singing Songwriter as I brushed my teeth last night. And as I ran some errands in the car earlier today. It's got an extremely catchy rhyming chorus (I wanna be a song writer, I wanna be a wrong righter, I wanna take an all-nighter...), so it was basically inevitable.

Tracks:

1. (I Like It When You) Smile

2. (I Do) Like We Do

3. Tryin’ To Matter

4. Songwriter

5. Do You Really Need Her

6. You Don’t Need A Man

7. You Have No Idea

8. Where Prisoners Drown

9. (I Think I) Love You A Little Bit

10. Every Time I Fall In Love

11. Right Where It Hurts

Can't get enough Harry? 

Visit the official Harry Connick Jr website or find him on Twitter, Facebook, Instagram, and YouTube to stay up to date.

Order That Would Be Me now from iTunes or Amazon!

Food and Drink to enhance your listening experience - since Harry Connick Jr. exudes N'awlins flair, I knew my recommendations would have to be classic:

• New Orleans Gin Fizz
• Chicken, Sausage, and Shrimp Gumbo (recipe below)
• Red Beans and Rice (or try these Slow Cooker Louisiana-Style Red Beans and Rice)
• Beignets

There wasn't much talk of food or drink in the songs, but he does mention beer once and wine twice, so in honor of the wine mentions, I added a little wino twist to an otherwise classic gumbo...and it worked nicely. Lingering over a bowl of this with a New Orleans Gin Fizz in your hand and this album coming from the speakers is a delicious way to spend an hour or so.

Chicken, Sausage, and Shrimp Gumbo

This rich Louisiana-style stew is loaded with chicken, sausage, and shrimp served over rice.

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 90 - 120 minutes

Keywords: simmer entree soup/stew chicken sausage shrimp American

Ingredients (3 quarts)

• 8 ounces (2 sticks) unsalted butter
• 1 1/2 cups all-purpose flour
• 2 bell peppers, chopped
• 1 medium onion, chopped
• 1 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups chicken stock
• 2 cups white wine (or more chicken stock)
• 1 tablespoon Creole seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried crushed red chile flakes
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 pounds chicken breast, chopped into 1" chunks
• 1 pound andouille sausage, cut into 1/4 inch-thick slices
• 1 pound shrimp, shelled, tailed, and deveined
• hot sauce, to taste
• cooked white rice, to serve

Instructions

Melt butter in a 6-quart pot over medium-low heat. Stir in the flour, one-third at a time, until each third is incorporated into the butter. Continue to cook the roux, stirring often, until it has turned a deep, rich brown, 45 to 60 minutes.

Add bell peppers, onions, celery, and garlic and stir constantly for 1 minutes. Slowly pour in the stock and wine, stirring as you go to prevent lumps. Add everything else to the pot except the shrimp hot sauce, and rice. Bring to a boil, then reduce to a simmer and allow to cook, uncovered, for 45 minutes, stirring occasionally.

Add the shrimp and simmer until it just turns pink, 2-3 minutes. Remove from heat, taste and adjust seasoning with hot sauce or more salt and pepper to taste.

Serve over hot rice.

-inspired by and adapted from Chef Paul Prudhomme's Gumbo Ya-Ya (as served in Mr. B's Bistro in the French Quarter) via New Orleans Official Guide