Great Gumbo

starts with a roux, and a husband dedicated to the making of said roux! My darling husband is expert on food preparation that requires steps, and attention to texture and color. I prefer straightforward and simple. I stay away from anything that requires a good sense of timing or texture. But my DH is talented in those matters – and so, on nights when he decides that he wants to make a meal like gumbo, I pull out the camera and stay out of the way.

For this gumbo, he started with a recipe from, Big Charlie’s Gumbo … and modified away.  We didn’t have any beef or crabmeat, and okra’s not in season, so his gumbo featured asparagus as the green vegetable, and did not include either beef or crabmeat.

To begin, he prepared

  • 3 cloves garlic, minced
  • 2 cups chopped onion
  • 3/4 cup chopped celery
  • 1 pound of asparagus, chopped
And then sauteed them in 2 tablespoons of butter.

I don’t know about you, but I’m hungry already.

The roux is just made from

  • 1/4 cup butter
  • 1/4 cup all-purpose flour.
You melt the butter, and stir in the flour, and then you stir it constantly until it turns a lovely red-brown.

Now, you add the sauteed veggies to the roux.

Then you stir in water, tomatoes and sugar.

  • 8 cups water
  • 1 (16 ounce) can whole tomatoes, undrained and chopped
  • 1 1/2 teaspoons white sugar
Then add all the delicious spices.  The parsley came from the farmer’s market, the thyme from our quite extensive herb garden (also of DH’s realm), and bay leaves from our indoor long-enduring and ever-producing bay plant.
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 sprig fresh thyme
  • 2 bay leaves
  • 1 pinch salt
  • 1/2 teaspoon ground cayenne pepper
  • 1 pinch ground black pepper

Then it’s time to sautee the sausage … andouille from South Mountain….

And add the shrimp and let it all meld together,

And add those last additional seasonings:

  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 lemon

and stir in some cooked rice,

and eat it accompanied with some excellent New Orleans jazz!


5 Responses to “Great Gumbo”

  1. Oh now THAT looks good. May have to try this. …soon!

  2. oh wow! that looks delicious! What a great combination of flavors with the sausage and shrimp and all the other goodness in there too!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: