Here it is, finishing on the stovetop, with the addition of butter and flour to thicken it up:
My mother's old dutch oven was so big I had to take a rack out of the oven to make it fit. I love using my mama's kitchen equipment, it makes everything taste better.
Dinner all plated and ready to eat!
And the celebratory champagne, along with those adorable red flutes I picked up at the mountain flea market.
All in all, if you are considering making this dish, fear not - it is not difficult, but you do need to allot enough time to let it cook. I found that starting it one night and finishing it the next is perfect. It also gives you a ton more time on the second night to fiddle around with sides or just enjoy some wine.
Eric and I both ate plenty, and there was a bundle of leftovers. I just popped it into the freezer for a carefree night of cooking in the future.
Tonight - crab and pea risotto along with Tiger Woods PGA Wii Golf with Miss DeVore. It's de rigueur!