Happy Post Mardi Gras everybody! If you went out to celebrate, I hope your hangover is not too bad. If it is, drink some Emergen-C, or even better, made this gumbo to bring you back to health. Warm, spicy, and full of flavor, this gumbo recipe was adapted from one I found on Epicurious and is really yummy. I couldn’t stop shoving forkfuls down my mouth. It was a little embarassing. I may or may not be eating more as we speak….
Also, what is up with me and sausage? (Pun not intended) Soo much sausage recently (Again…I know). I think it’s cause it’s one of the most affordable and flavorful meat products you can buy and easy to cook. Dunno.
Shrimp and Sausage Gumbo with Okra
1/2 cup sunflower oil
1/2 cup all purpose flour
3 celery stalks, coarsely chopped
1 medium onions, coarsely chopped
2 green bell peppers, chopped
3 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumble
ground black pepper
1/2 teaspoon cayenne pepper
1 8-ounce bottle of clam juice
1 28-ounce can fire roasted, diced tomatoes
3 large andouille or kielbasa sausages, diced
1 8oz can of sliced okra
3/4 pound of partially cooked medium shrimp, peeled, deveined
Freshly cooked long-grain rice
2 tomatoes, seeded, diced
Heat oil heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown to make the rue (about 4-6 minutes). Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano, ground pepper, and cayenne. Add clam juice, canned tomatoes and chopped sausage. Boil 15 minutes. Add okra, reduce heat and simmer about 15 minutes. Add shrimp and chopped tomatoes to gumbo and simmer until just cooked through, about 3 minutes. Ladle over freshly cooked rice. A squeeze of lemon is optional.
Rue mixed with veggies. Making rue was also a new experience for me. Turned out good!
Nom nom gumbo.
Also, I have to give a shout out to my friend Cecily who also makes a killer gumbo and who first introduced me to okra. Mad props.
And here is a link to a Foodista recipe for gumbo, where I also write for their blog which you should check out RIGHT NOW.