Outdoor Gourmet: Keepin' it Creole Cedar Wrapped Gumbo

I wasn't Born on the Bayou, but I have a friend who was...

Barry Lofton is one of them team members of the award-winning Gumbo Cook-off Team "O-kra-p Dat's Good Gumbeaux." And he shared some authentic Louisianian wisdom on the subject of Cajun cookin'...

Well, if it ain't broke... This guy knows what he's doing, so I'm just going to rip off his method lock, stock, and barrel. Then throw a little Northwest flare there on the end.

First order of business- get to choppin' the mirepoix variation. Onion, bell peppers, and celery- the Creole "Holy Trinity."

I prepared for the roux- Flour, oil- check. Beer- double check. I even downloaded Buckwheat Zydeco's Swamp Blues for the stir time. Two beers, 41 minutes, and a minor flesh wound later, I had chocolate brown roux.

Chocolate Brown Roux

Now just follow the pro's instructions...

Okra about to be blanched with 2 caps of white vinegar


Spicy

Now, this next part, I can handle. Soak 8 Outdoor Gourmet Cedar Wraps in warm water for around 15 minutes. While they soak, shell 2 lbs. of tiger prawns and 1 lb. Langostino lobster tails.

Prawns

Wrappin'

Preheat grill (the oven will work too!) to 400 degrees. Then arrange prawns and langostinos in center of wrap, parallel to the grain of the wood. Fold edges toward each other and overlap slightly. Tie with a piece of the enclosed natural fiber twine.

On the grill...

Place cedar wrapped on grill away from direct flame. Close lid and try not to peak. This should be done in about 8-12 minutes. Keep a spray bottle near by just in case.