Pittsburgh Metro Realty Check

M & V’s house in West Mifflin was the envy of the neighborhood: 2 acres of beautiful woods, meadow, lawn, gardens, and a lovely farmhouse built in 1920. But he was retired and she was getting too busy in her writing and music career, and they just couldn’t handle all that acreage anymore. It was time to sell.

When you walked in the door, you knew these people weren’t from here. Colorful beads were kind of draped casually around the house in odd places like curtain rods, doorknobs, the backs of chairs, the bathroom etagiere. And then there were all the wonderful photos and pictures on the walls with scenes from New Orleans: the French Quarter, Jazz Fest, Mardi Gras. It seemed like they’d even brought the aromas of New Orleans up with them.

So I asked her whether she liked to cook and if she had any favorite recipe she could share. Well, the two of them started laughing. Turns out not only does she love to cook, but he couldn’t stop raving about her cooking. “I grew up eating the best gumbos you could imagine,” he told me. “But this woman’s gumbo,” he said pointing to his wife, “surpasses my mother’s.”

Well, she wouldn’t give me her gumbo recipe, but this one she says is even better because it’s her own unique and easy version of a New Orleans dish that normally takes all day. It’s called a courtbouillion and she says it’s pronounced “Coo-bee-yawn.” As they say in New Orleans, bon appetit, cher!

MIZ MIMI’S NEW ORLEANS SHRIMP COURTBOUILLION

1 pound uncooked shrimp, peels and veins removed
1 to 2 cloves garlic (to your taste)
1 medium-sized onion, diced fine
1 medium-sized green bell pepper, diced fine
2 ribs celery, diced fine
1 chili pepper, diced fine (my favorite is thai chili pepper)
2 tablespoons dried basil, crumbled fine
2 teaspoons dried thyme, crumbled fine
1 can whole tomatoes (12 to 16-ounce), chopped rough and liquid reserved
½ can beef consomme
1 teaspoon allspice
½ teaspoon cayenne powder (optional)
2 bay leaves
¼ cup fresh parsley, chopped fine
Olive oil to cover bottom of pan

Heat oil over medium-low heat in a large, deep-dish pan. When oil becomes fragrant, add garlic and saute over low heat one minute, then add onion, bell pepper, celery and chili pepper. Stir frequently to prevent burning and continue sauteing until onions become limp and translucent. Add basil and thyme, stir to distribute evenly, saute another few minutes. Add chopped tomatoes and saute five minutes, stirring frequently. Stir in tomato liquid from can, beef consomme, allspice and cayenne powder (if you like it spicy). Bring to a simmer, then add the bay leaves, stirring to blend well. Continue simmering over low heat until liquid is reduced by one-half, approximately 20 to 30 minutes. Stir occasionally to prevent burning and do not cover pan.

When liquid in pan has reduced by one-half, stir well, cover with lid and continue cooking for another 30 minutes. Remove lid, add shrimp and parsley. Cook another several minutes, stirring frequently, until shrimp has turned the proper color and is firm (do not overcook!).

Serve over white rice.

© Used with permission