Wednesday, February 8, 2012

Mumbo Gumbo

     I’m sorry it’s been so long; I meant to post way earlier!  I went home this past weekend…and by now you ought to know what that means – food and crafts!  I already showed you the shirt that I made for Della, so obviously this is going to detail the foodie aspects of the weekend.  On the menu Saturday night? Gumbo.
    We’ve tried  making gumbo before, and it hasn’t been exactly great.  The roux has always messed us up, but this time I think we got it just perfect.

Just a sneak peek!
    I’m going to do my best to write a recipe for this…
        You will need:
            2/3 cup clarified butter
            1 1/4 cups all-purpose flour
            4 cups water
            1/2 cup olive oil
            1 small onion (chopped)
            1 lb. okra (chopped)
            1 (8 oz.) can tomato paste
            1 can diced tomatoes (just the regular sized can…not the huge one)
            4 cloves garlic, minced
            2 T. salt
            1/2 t black pepper
            1 T seafood seasoning
            1 lb. uncooked shrimp (medium-ish sized)
            1 lb. Andouille sausage (cut)
            1 lb. shucked oysters (in a can is ok)
    1.  Melt the clarified butter in a large saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour turns the color of melted chocolate, about 45 minutes. Slowly whisk in the water and bring to a simmer. Whisk until no lumps of roux remain; set aside.
    2.  Meanwhile, heat the olive oil in a large pot over medium-low heat. Stir in the onion, okra, and sausage. Cook and stir until the vegetables have softened and begun to brown, about 30 minutes.
    3.  Stir the tomato paste into the okra mixture until no lumps of tomato paste remain. Add the tomatoes, garlic, salt, black pepper, seafood seasoning, and roux-thickened water. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
    4.  Stir the shrimp and oysters into the gumbo, recover, and cook 20 minutes longer. 


    Y’all…this was amazing!  We adapted from this recipe.  Our roux didn’t get quite as dark as the recipe said, but it was still delish!  We ate this over white rice with Jiffy cornbread…wow!
    Eating this made me want to go to the beach, reread Divine Secrets of the Ya-Ya Sisterhood, and change my name to Viviane…
    That may have been a little drastic – I do want to go to the beach and reread Ya-Ya though!
    Happy Suppertime!



Debbiedoo's said...

My husband would LOVE this recipe. Thanks for sharing.

Allyson said...

Thank you for stopping by! I love recipes like this because you can kind of pick and choose what you like and play around til it's "perfect!"

melanie said...

ah yum that sounds DELISH.

Allyson said...

Thanks so much for your comment! It was iiiiincredible! I kind of wish I hadn't had to come back to school so I could have had the leftovers!

Kristina said...

Visiting from I Heart Nap Time's Sundae Scoop :)


Allyson said...

Thanks for stopping by! I love linking up!

Anonymous said...

That looks incredible! I think I see a pot of gumbo in my future...

Allyson said...

Oh how I wish the picture did it justice! I hope you do get to make some, and that it's incredible!

kristi said...

Sounds really good! I love gumbo, I'll have to try this! I'm visiting from Tip Junkie.

Something'sGottaGive said...

AMAZING! This looks FABULOUS! Thanks for sharing at my party!!! Happy Valentine's Day!!! XO, Aimee

Allyson said...

Thanks so much for stopping by! I hope it's as good for you as it was for us!

Allyson said...

Thank you for stopping by! I hope your Valentine's Day is going great!

Traci Michele said...

looks yummy especially on a cold day :)

Love, Traci @ Ordinary Inspirations

Allyson said...

Thanks so much! It was perfect for cold weather...but that is definitely not to say that I would not eat pretty much anytime!