This cache should be pretty easy to locate. Be mindful of the no parking signs in the area and heed their warning. You can park safely and legally a very short distance from the cache. With all that said, here's a recipe that was given to me by Gregen and it sounds REALLY good! I'll definitely have to give this one a try! BYOP and Have Fun!
Bourgeois Gumbo
By Sidney Walter Anthony Bourgeois
Serves 4 - 6 people - (Don’t lose recipe as you will most likely want it again later.)
1 DOZ crabs (may substitute a can or two of crab meat or lump crab meat or omit entirely)
1 CUP Chopped Onion
2 CUPS Peeled Shrimp or more (2 cups about 1 pound)
2 CUPS Drained Canned Tomatoes (skinned, save juice it goes in later)
2 TBSP Parsley
4 TBSP Flour
1 CUP Tomato Liquid (from canned tomatoes)
1 LB Okra (canned or frozen) optional
1 CUP Chopped Celery
2 Doz oysters (optional, chicken or sausage also optional)
4 TBSP Butter
2 TBSP File’ (Pronounced as fee lay and it’s a spice, not necessary) Optional
5 Bay Leaves
5 Cups Hot Water
three tablespoons of a Cajun spice, off the shelf at the store (Cajun spices generally have red or cayenne pepper in them so be sure to taste after adding the Cajun spices, add more as cooking continues to suit taste.)
Salt/Pepper (To taste)
Add about 3 tablespoons of Cajun spices. There are several brands available. Add to taste.
Rice for 4 -6 servings
Prepare celery, onions, shrimp or other meat, and tomatoes first. Cooking container should hold at LEAST 10 cups of ingredients. You can add more ingredients if you need to serve more people. It’s pretty hard to mess this up so don’t be too exact, no need. It’ll be good anyhow. Adjust the spices to your own taste. Ummmmmm.
Make your Trinity by melting butter in your cooking container with flour to make light brown to medium colored roux, stirring constantly over medium heat. Add and sauté onions and celery until light brown. Keep on stirring. Add Okra and cook about 15 minutes or so until the Okra ceases to rope or till they get cooked, still stirring. Stir in tomatoes and gradually add hot water and tomato liquid. Keep stirring this stuff folks so it doesn’t stick to the bottom. Add bay leaves, crab meat, shrimp, oysters or chicken or sausage if you chose them instead, add parsley, salt and pepper including cayenne. DON’T add the file’ as it will taste bitter if cooked. Cover and simmer 1 hour. (you’re about 2-3 hours into this thing at this point but its worth it). Keep stirring often to keep from sticking to bottom. Adjust heat and keep it at a simmer not a rolling boil.
Gumbo is poured over a small amount of rice in a serving bowl. File’ is sprinkled on top, if you want to use it, and is stirred into your gumbo serving just before eating. File’ is not a necessary ingredient. Serve and eat. Goes well with cuts of French bread and butter.