“Have you ever been on a real shrimp boat?” “No, but I been on a real BIG boat”

The first time…. I made Sausage and Seafood Gumbo

A few years back, perhaps many years back, my mom gifted me a Better Homes and Garden cookbook. This was a long standing tradition as my grandmother cooked many things from this “cooking bible” as did my mom. While I was extremely excited when I received it, I must admit that I didn’t use it all that often; college years didn’t lend to skimming through cookbooks much less reading, required or otherwise.

Needless to say it was a huge surprise when recently my mom gave me a Sausage and Seafood Gumbo recipe… that was from the cookbook. I was blown away by how delicious it sounded and thought “how could I have missed this…!?” Oh yeah, college. Anyway, this past weekend I thought I would give it the good old college try 🙂

I started with two medium-sized bowls for ingredients. In one I sliced about a pound of andouille sausage and added about 2 cups of seafood (Paella  mix from Costco). In the other I added 2 cups sliced okra, 1 cup chopped white onion, 1/2 cup of chopped celery, 1/2 cup of chopped green pepper, and 4 cloves minced garlic.

I set the bowls aside and started my roux– noun-for a cooked mixture of flour and used to thicken soups, stews and sauces. I heated a small pot to high and added both flour and oil

roux

Just a note: make sure to have a wooden spoon handy and stir constantly, otherwise your roux will burn. Slowly but surely the oil and flour will become smooth

just keep stirring, stirring, stirring...

Once smooth I reduced heat to medium and stirred constantly until the roux turned an auburn color. Then I set it aside to cool

smells kind funky

In the meantime, I poured 3 1/2 cups of water into a large stock pot and turn the heat to low. Then stirrred in the roux and added the meat mixture to the pot

I ended up halving the sausage slices mid way through

Next I added the vegetable mix as well as 1/2 teaspoon of salt and pepper as well as 1/4 teaspoon of ground red pepper

closer...

I covered and cooked on low heat for 6 to 7 hours (Shortcut: cook on high for 3 to 3 1/2 hours) and WAH LA!

YUUUUUMMM!

The recipe suggested to serve the gumbo over three cups of hot cooked rice but instead I opted to serve with warm krusty french bread– can’t go wrong! Hungry yet?

Day 63: Sports award

Unfortunately for you but fortunately for me I don’t have any pictures of myself playing sports nor of my sports awards. I looked a little something like this…

(stock photo-- not actually me)

Yea, that’s right, hardass!I was a black belt in Tae Kwon Do; started in 4th grade and practiced up through my junior year of high school. It was great exercise and an awesome way to learn discipline and gain confidence!

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One thought on ““Have you ever been on a real shrimp boat?” “No, but I been on a real BIG boat”

  1. tony calle says:

    GUMBO GET IN MY BELLY!

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