Free Kindle eBooks
As part of his appearance at the Dauphin Island Gumbo Festival celebrity chef Stuart Reb Donald is offering his Kindle eBooks for FREE from March 22 to 24!
Choose any or all:
- Dinner Conversations: 39 Interviews with America’s Favorite Culinary Movers and Shakers
- No Sides Need: 34 Recipes to Simplify Life
- Food Network Star: The Wannabe TV Chef Interviews
Stuart Reb Donald is a chef in Mobile, AL. He penned the cookbooks “Third Coast Cuisine: Recipes of the Gulf of Mexico,” “No Sides Needed: 34 Recipes To Simplify Life” and “Amigeauxs – Mexican/Creole Fusion Cuisine.” He hosts two Internet cooking shows “Everyday Gourmet” and “Little Grill Big Flavor.”
Dinner Conversations: 39 Interviews with America’s Favorite Culinary Movers and Shakers
Stuart Reb Donald has built a reputation for doing some of the most poignant interviews of America’s favorite chefs and food writers. Whenever a network is rolling out a new cooking show they make sure to call Stuart to interview the stars.
In addition to interviews published by several different publications the anthology also includes interviews from Stuart’s blog Wannabe TV Chef including the popular series 7 Questions, WTVC Exclusive and Inside Look. Just a few of the chefs profiled include Bobby Flay, Michael Symon, Tory McPhail, Graham Kerr, Alton Brown, Amanda Cohen and Alex Guarnaschelli.
No Sides Need: 34 Recipes to Simplify Life
Stuart Reb Donald is at it again and this time he’s gone digital for his first cookbook for Kindle, No Sides Need: 34 Recipes to Simplify Life. For more than a quarter century Stuart has been one of the most respected and reknowned chefs in the South.
Food Network Star: The Wannabe TV Chef Interviews
Through the years many Food Network Star contestants have visited with Stuart Reb Donald on his popular blog Wannabe TV Chef. No one else understands and captures the dream of being a Wannabe TV Chef like Stuart and the contestants know he gets them. This anthology features many of those conversations including a never before printed interview with Guy Fieri.
Video Recipe: Gumbo Balls
Stuart transforms seafood gumbo into a single, crunchy bite.
Recipe: Mobile Bay Gumbo
I was born on the shores of Mobile Bay and I have spent more than 30 years living, hunting, fishing, cooking and most importantly eating beside its lapping waves. This beautiful and historic body of water provides a bounty of food especially seafood and wild game. This particular gumbo uses proteins found in or around Mobile Bay – duck, shrimp, oysters and flounder. Dig it!
| Mobile Bay Gumbo |
- 4 duck breasts
- Olive oil (if needed)
- 1/2 cup flour
- 2 onions, diced
- 1 bunch celery, diced
- 3 bell peppers, diced
- 3 cloves garlic, minced
- 1 pound fresh okra, sliced
- 1 gallon seafood stock (give or take)
- 1 TBL oregano
- 3 Bay leaves
- 1 TBL thyme
- Salt, pepper and/or Cajun seasoning to taste
- 2 pounds flounder filets, 1″ diced
- 2 pounds peeled shrimp
- 2 pints oysters (with liquid)
- Worcestershire Sauce to taste
- Louisiana hot sauce to taste
- Lightly season the duck breasts and put skin-side down in a heated gumbo pot and cook until fat is rendered and skin is crispy as all get out, roughly 7 minutes. Remove the duck meat but leave that glorious fat.
- Add olive oil (if needed) so that you have 1/2 cup of fat in the pot and then add the flour, season to taste and cook the roux until the color of chocolate (about 15 to 20 minutes) stirring constantly.
- Add the onions, celery and peppers and cook another 5 minutes.
- Add the garlic, okra and stock. Bring to a boil and reduce to a simmer.
- Add the herbs and season to taste.
- Dice the duck and add to the gumbo. Cook for 20 minutes.
- Add the fish and cook for five minutes.
- Add the oysters and cook for three minutes.
- Add the shrimp and cook until pink, about 5 minutes.
- Season to taste with Worcestershire Sauce and Louisiana hot sauce.
- Serve over rice.
If you can’t find flounder then sheepshead or even catfish will do.
