Ah, fall. It’s a great season, really. The leaves change, the air gets brisk, football is back in action (thank GOD) and it’s finally acceptable to serve a warm bowl of soup or stew. All is good in the world as you’re acclimating from the hot summer to a snowy winter. I like it.
You know what kind of fall I don’t like? The kind that lands you in public with your ass in the air, face on the ground. Before I get into my yummy recipe, I would like to tell you of my embarrassing moment for the week.
Picture it … I land in Denver after a short business trip. I’m wearing a suit, paired with the cutest pair of Tori Birch wedges. These shoes are important to me, not only because they behold the beautiful Tori emblem on the toe, but because I practically had to arm wrestle a disgruntled girl at the Nordy Rack in order to call them my own. And then I had to find my ever-buried maturity and hold back laughter when she was visibly shaken at her loss. Wehrly: 1, whiny shopper girl: 0.
So I’m feeling good, walking with that telltale business woman clip, because dammit, I am a business woman. I wear suits and fly for day trips and have status on United. I HAVE STATUS.
But, something goes wrong. My bags are evenly balanced but my feet are slipping and suddenly I’m skating on the floor. I’m trying to course correct, but it’s not working. I feel like the world is in slow motion as I fall. Bags are all over the place as I’m spread eagle on the ground. Great. And of course, the guy behind me plays the gentleman and asks if I’m “ok.” No, not ok. And that asshole Harry Potter hasn’t returned my invisibility cloak, so there no chance of this going unnoticed by the busy population around me.
As I pick myself up off the floor and look down to my shoes, it hits me. Karma is a bitch. Slippery airport linoleum: 1, Wehrly: 0. Somewhere, whiny shopper girl is smiling.
On to the recipe! Want more stew? Shore!
I found the original recipe from a cook book called “A New Turn in the South.” I’ve modified it quite a bit, so I don’t feel too bad about posting it as my own. It’s a delicious addition to any fall evening and one I’m happy to share. Enjoy!
- 2 T EVOO
- 1 leek, white part only, cleaned and cut into thin slices
- 2 roma tomatoes, chopped
- 2 stalks celery, chopped
- 2-3 cloves garlic, minced
- 1 T fresh thyme
- 1 cup dry white wine
- 1 cup tomato juice
- 2 T tomato paste
- 4 cups chicken stock
- 9 new potatoes, or fingerling potatoes, cubed
- 1 lb. andouille sausage
- 1 T Old Bay seasoning (or a Cajun seasoning of your liking)
- 1 1/2 kosher salt
- 1 lb. raw shrimp
- 1/2 lb. bay scallops
- 2 cans lump crab meat, drained until dry
- 1 cup arugula, chopped
- 2 T unsalted butter
- 1 T fresh parsley, chopped
- 3 lemon rounds, 1/8 inch thick, seeds removed
In a medium to large pot, cook the leeks in the EVOO until translucent (about 3 minutes). Add the tomatoes, celery, garlic and thyme and saute for another 3-4 minutes. Add the white wine and reduce by half. Then add the tomato juice, tomato paste, chicken stock, potatoes and sausage. Cook for 5 minutes (or until the potatoes are tender) and add the Old Bay seasoning and 1/2 t of the salt.
Season the shrimp with 1/2 t of the salt and add it to the pot. Cook for 2 minutes or so and add the crab and bay scallops and continue to cook for another 3 minutes, until the shrimp are shiny white.
Add the arugula, butter, parsley and lemon rounds with the remaining 1/2 t of salt. Cook for another few minutes and serve with some yummy crusty bread.
Want some more stew? Shore! It’s a Wehrly Good Time.