It's a culture collision in my mouth: a little Year of the Pig (in the form of sausage), some fine white rice, a handful of fresh shrimp and some shrimp stock, some distinctly Chinese vegetables (onion, green pepper, celery), and...
Nope, it's N'Awleans in my mouth, through and through. Gumbo, baby.
I had forgotten how easy it is to throw this together. One of the secrets is using very good andouille sausage, which imparts loads of its own flavor to your doings.
Another secret is the kamikaze roux: Cook it fast, Paul Prudhomme-style, until it's the color of wood (he recommends mahogany; I chickened out at about cherrywood).
You stop the cooking of the roux by dumping in your diced vegetables; then, when the vegetables have cooked a few minutes, you pour in your stock.
Sausage next; shrimp last. Oh, wait, somewhere in there you toss in dried spices. Gotta be dried, 'cause that's the way they do it in the Big Easy.
Happy Mardi Gras.