This week Nashville has had snow and ice, so instead of letting myself get stir crazy, I decided to work on a recipe to celebrate Fat Tuesday. I have been listening to a Mardi Gras playlist by Garden & Gun on Spotify, enjoying my time at home, and embracing Fat Tuesday. Gumbo from scratch takes time, but today I’ve got plenty!
Shrimp & Sausage Gumbo:
Start with roux – heat a combination of butter, bacon fat, and oil in a heavy skillet. Add in flour, whisking constantly until dark brown (I usually end up with a chestnut color). This seems to take ages, so just be patient and keep stirring (like 30 minutes to an hour – BUT this is the most hands on part).
Combine onions, bell pepper, and celery (the trinity) into the roux. At first this will feel very thick but keep stirring. Once both the base and vegetables soften add garlic and dry seasonings then cook for another minute or two.
Add your choice of stock to the roux, stirring and bringing to a gentle boil.
Add okra and andouille sausage then reduce to simmer. Let simmer for as long as you can stand it (the longer the better but at least an hour – stirring occasionally)
Add shrimp, let simmer 5 minutes and turn gumbo off. Add crab or any other seafood at this time as well. **Please note that you do not add the shrimp until the VERY end**
2 lbs smoked andouille sausage
2 lbs peeled, deveined shrimp
1/2 c. butter and/or drained bacon drippings
1 c. flour
1. Tbsp Salt
1-2 Bay Leaves
Your choice of dry seasonings (I used 1/2 Tbsp Old Bay, 1/2 Tbsp Tony’s, 1/2 tsp thyme, 1/2 tsp oregano, & black pepper — sounds like a lot but this is a big pot of gumbo!)
2 celery stalks, diced
2 bell peppers. diced
2 large onions, diced
1 lb. chopped, frozen okra
6 cloves of garlic, minced
6-8 c. Your choice of stock
** Serve gumbo on top of rice, with french bread and with your favorite hot sauce to taste**
Enjoy and Laissez Bon Temps Rouler!
Adeline Alley 