Edition 42

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: Who is organizing our final celebration of the 2023/24 season?

Next week: Wear your favourite sweater – or a fun one!

THE YEAR LONG SCAVENGER HUNT

This is your off ice team building fun….

Guidelines:

• Keep a spot on your phone/computer or day book that tracks your successful ‘hunting’ over the curling season. 
• Each week your team will be given a clue to gather, take a picture of , answer or do….
• As per my personality – the more creatively you complete the clues – you can get bonus points!! 
• We will assess your progress before Christmas and keep going in the new year (if it is a success!?!)

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Mississauga Golf & Country Club – Sweeping Saturday

Delores talks foot placement when coming out of the hack.

RECIPES AROUND THE RINGS:

Shrimp & Sausage Gumbo

BY RIAN HANDLER AND JUSTIN SULLIVAN

Filled with shrimp, sausage, and the signature seasoning, hearty gumbo the true melting-pot dish that will transport you straight to New Orleans after just one bite. Originating in Louisiana, this dish combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It's a top-notch comfort food stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery, and bell peppers.

Our recipe draws inspiration from Cajun and Creole styles of gumbo, but mainly follows the Creole style with the inclusion of fire-roasted tomatoes and shrimp. If you're looking to perfect this classic dish, keep reading for all of our top tips on how to do it: 

What’s the difference between gumbo and jambalaya?
The difference in these two dishes comes down to two things: the roux and the role of the rice. Unlike jambalaya, gumbo builds its flavor upon a roux, which also thickens it to a stew-like texture. Gumbo is also served with rice on the side, while jambalaya simmers it in the dish.

The secret to the best gumbo: the roux. 
Every good gumbo starts with a mixture of butter and flour called a roux. In this case, we’re cooking the roux until it has a golden color, which can take about 10 minutes. Our top tip? During this time, you should be stirring almost constantly. It’s very easy to burn a roux, and if you do, then you have to start over. If that happens, that’s okay! It takes some practice if this is your first time making a roux, but stirring constantly will help prevent any burning from happening in the first place.

What meat or seafood is usually in gumbo?
The protein can vary in different gumbo recipes but for our recipe, we chose a mix of andouille sausage and shrimp. Some tips when it comes to these star ingredients:
— The shrimp. It's really up to you if you prefer to keep your shrimp shells on or not. The shells add heaps of flavor, so oftentimes we prefer to keep them on, but if eating tail-on shrimp isn’t your thing, no worries! Leave 'em out. In terms of size, it doesn’t really matter how big your shrimp are, just make sure to keep a close eye on them as they cook. As soon as they turn opaque, they’re done. As always, make sure you're buying sustainably—the Monterey Bay Aquarium has an amazing guide that can walk you through purchasing shrimp ethically. Not feeling shrimp? Try our chicken and sausage gumbo instead.
— The sausage. Trust us, for this recipe, it’s truly worth it to find andouille. It provides a very specific flavor associated with this dish, so it’s really worth hunting for. If you can’t find andouille anywhere, there are ways to substitute the flavor. Start with ground pork and mix in Cajun spices. Since andouille is double-smoked, try adding a little liquid smoke to the mix. We’d start small, 1/2 teaspoon should do it.

How to serve gumbo: 
Gumbo is often traditionally served spooned over rice, and we chose to top our bowls with our reserved scallions. If you’re looking for side ideas, you can’t go wrong with fried okra, collard greens, cheese grits, or sweet potato tots. 

Storage and freezing:
Since there is seafood in this dish, we don't recommend refrigerating gumbo for more than 2 days. You can also freeze your gumbo for up to 6 months. The cooked rice can be stored separately in the fridge for up to 2 days, and frozen separately for up to 1 month.

YIELDS: 4 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 1 hr 20 mins
CAL/SERV: 633

Ingredients

• 4 tbsp. unsalted butter
• 1/4 c. all-purpose flour
• 1 small yellow onion, chopped
• 1 medium green bell pepper, seeds and ribs removed, chopped
• 2 stalks celery, finely sliced
• 12 oz. andouille sausage, sliced into 1/2" rounds
• 2 cloves garlic, finely chopped
• 1 tbsp
• Cajun seasoning (without salt)
• Kosher salt
• Freshly ground black pepper
• 4 c. low-sodium chicken broth
• 1 (15-oz.) can fire-roasted diced tomatoes
• 1 bay leaf
• 1 lb. medium shrimp, peeled, deveined
• 3 scallions, sliced
• Cooked white rice, for serving

Directions

1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until roux is dark caramel colored, 12 to 15 minutes.
2. Add onions, peppers, and celery and cook, stirring, until softened, about 8 minutes. Stir in sausage, garlic, and Cajun seasoning; season with salt and pepper. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until thickened, about 1 hour.
3. In the last 6 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in scallions, reserving some for serving.
4. Divide rice among bowls. Spoon gumbo over. Top with reserved scallions.

SONG OF THE WEEK:

Taylor Swift – Shake it off….

P.S – You can find all our Newsletters from this year on our club website.  Look for Newsletters under the Information button. 

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