You know when you get the sudden desire to go to New Orleans? Or is that just me? I’ve never been and I’ve been thinking so much about it lately, but since a trip is out of the question right now, I’ve settled for cooking some classic cuisine to tide me over. This gumbo, borrowed from this recipe from The New York Times, is the perfect treat for when a beautiful, sunny Saturday turns into a cold and stormy Sunday- its slightly spicy, hearty, and chock full of shrimp, andouille sausage, and that savory-sweet mix of slow cooked peppers and onions. It’s SO good.
In other news, what a crazy week, huh? I didn’t even work a full week last week and boy was I exhausted. A fancy brunch in NYC with a friend, complete with tomato and polenta baked “Eggs In Purgatory” with a Rose Sangria was exactly what I needed to cure me, and I have a good feeling that a recipe for that will find its way here soon, never fear. Also coming this week will be one of my newest and proudest creations, Passionfruit Macarons! I brought them in to work a few weeks ago on a whim, and they were an overwhelming success, so I’ll be taking a second stab at it later this week.
Secondly, I have to confess something. I have a serious issue where I collect cookbooks and random kitchen gadgets that only serve one purpose. My poor parents’ kitchen is filled to the bursting point with my pasta maker, various zesters, piping tips, and cookie cutters. The newest addition to that family? A blowtorch. I bought one mostly for creme brûlée, but I also hear it’s good for toasting the meringue on a Lemon Meringue Pie, which I have yet to make successfully, so I’ll keep you all posted. I also got TWO new cookbooks for my birthday, another from Queen Ina Garten to add to my collection of Barefoot Contessa books, and one with the most stunning pictures from Maine, and I just can’t wait to dive in.
I had so much cooking planned for this weekend and then suddenly it was Sunday afternoon and I had done literally nothing so that’s on me, I promise I’ll be back in the groove soon! But until then, please enjoy this recipe for gumbo and have a wonderful week, you can do this!
Serves: 8 to 10 dinner portions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients: (measurements for 4 to 6 in parenthesis)
2 lbs. (1 lb.) shrimp, peeled and deveined
½ cup (¼ cup) olive oil
2 (1) red bell peppers, diced
2 (1) green bell peppers, diced
3 medium (1 large) yellow onions, diced
1 cup, 4-5 stalks celery (3 stalks), diced
3 cloves (1 clove) garlic, minced
½ cup (¼ cup) all-purpose flour
2 tbs. (1 tbs) tomato paste
2 tsp. (1 tsp) paprika
½ tsp. (¼ tsp.) cayenne pepper
2 cans (1 can) diced tomatoes
12 oz. (6 oz.) andouille sausage, sliced into inch-thick slices
8-10 cups (6 cups) chicken broth
2 cups (1 cup) okra, chopped
3 tbs. (1 tbs.) salted butter
3 cups (1 cup) white rice
scallions, for garnish
1. Making the gumbo base: in a heavy-bottom soup pot, heat your olive oil on medium and add in the onions and bell peppers. Stir as the veggies get soft and the onions become translucent, about 5 minutes. Add the flour and mix to combine, cooking for another 3 minutes to remove the raw flour taste.
2. Next, add the tomato paste, paprika, and cayenne pepper and mix so that the tomato paste is fully incorporated. After 1 minute, add the diced tomatoes and liquid, plus the andouille sausage, and cook for another 2 minutes. At this point, season with salt and pepper.
3. Pour in the chicken broth (use the lesser amount if you want the gumbo to be thicker), and scrape the bottom of the pot with a wooden spoon to loosen the flour and browned bits. Simmer the gumbo for 25 minutes with the top off, so that the mixture thickens. Taste and adjust your seasonings as necessary.
4. At this point, bring 5 cups (2 cups if using the 1 cup of rice) of water to a boil with the 2 tbs. of butter. When the water boils, reduce the heat to low and add the rice. Stir once to coat all the rice in butter, then cover and let the rice absorb the water for 20-25 minutes.
4. Stir the chopped okra into the gumbo and cook until they become soft, about 5 minutes, then add the shrimp. Since shrimp cooks so quickly, let this mixture cook for another 2 minutes and then turn off the heat. Fluff the rice with a fork, and scoop a generous amount into a bowl. Top with a heaping portion of gumbo and sprinkle on some green onions if you’d like (I bought some and in the rush to eat I totally forgot, ah well!).
Now close your eyes and pretend you’re on Bourbon Street just like I was doing. Enjoy!!