Yankee Candle puts crack in their products. That is the only logical explanation.
The thing is, I haven’t purchased a Yankee Candle in forever. I moved on and went with the less expensive and more convenient Bath and Body Works candles and home scent thingies. I had weened myself off of their big fancy candles. But the other day I got one of those buy one get one free coupons and the perceived value lured me back in. (Still, $30 a candle = crazy. Right?)
Before I knew it I was walking around the house huffing ‘Autumn Leaves’, literally huffing, and back to my old ways filling every room in the house with one or another of their products I have never been so over come by one smell and I cook with bacon. Real bacon. A lot. I’ve never walked around huffing bacon, though, now that I think of it…
SO yes, I am convinced that Yankee Candle must lace their product with coke, or some other highly addictive drug to keep us stuck on them and coming back for more. At this point, I may or may not shamelessly have a stock pile of Autumn Leaves flavored sway now that could last the average person three seasons and I am clinging to them like a hoarder preparing for the rather stinky zombie apocalypse. Not normal.
- 3/4 cup flour
- 3/4 cup vegetable oil
- 1 1/2 cups chopped yellow onions
- 1/2 cup seeded and chopped green bell peppers
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 bay leaves
- 2 1/2 teas salt
- 1/2 teas cayenne
- 6 gumbo crabs*, each cut in 1/2
- 1 cup peeled, seeded, and chopped fresh or canned tomatoes
- 1/2 cup brandy
- 8 cups seafood stock
- 1 teas liquid crab boil, optional
- 1/2 cup chopped green onions, green parts only
- 1/4 cup finely chopped fresh parsley leaves
- 1/4 cup heavy cream
- 1 lb lump crab meat, picked over for shells and cartilage
- Combine the flour and oil in a large stockpot until smooth.
- Heat over medium heat, stirring constantly, until the mixture is the color of peanut butter, about 10 minutes. (For a while it may seem like a peanut butter color is not going to happen, but it will just don’t let the mixture get too brown).
- Stir in the onions, bell pepper, celery, carrots, bay leaves, salt, and cayenne.
- Cook about 10 minutes, or until the vegetables are soft.
- Add the crabs and tomatoes.
- Cook for 10 minutes longer then add the brandy, stock, and crab boil. Bring to a boil. Reduce heat to medium-low and simmer, uncovered for 1 hour and 45 minutes.
- Stir in the green onions and parsley. Discard the bay leaves. Remove from heat and stir in the cream until combined.
- Serve in bowls with a large portion of fresh crab meat on top.
from Emeril on Food Network.com Bam.
Amount Per Serving: Calories: 548Total Fat: 27gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 239mgSodium: 1584mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 47g
Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
*best I could figure with the research I did, gumbo crabs are similar to blue crabs we fish out of the Chesapeake in my region. I used local blue crab for the recipe.