3 Down, 1 To Go

Hard to keep track of what's coming down and what's going up!  There will be (another) large apartment/condo complex built here.

Our new favorite recipe.  It is quite spicy because of all the layers of spice, so depending on what you like, it's easy to turn the heat down.

SPICY WEEKEND GUMBO  Pinch of Yum, Serves 8-10
a quick swish of olive oil

5 cloves garlic, minced

2 hot peppers like serrano or jalapeño, seeded and minced

4 cups mirepoix

2 cups additional chopped veggies (optional)

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 3 tablespoons cajun seasoning mix

1 28-ounce can fire roasted diced tomatoes

3 cups chicken or vegetable broth

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12 ounces Andouille sausage, sliced

1 lb. raw tail-off shrimp

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6 tablespoons butter

 ½ cup flour

2 cups milk or chicken broth - I used 1 cup each

heavy pinch of salt

1 VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute' for 10 minutes or so until it's all soft and fragrant.

2 BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.  If using fresh sausage, add it now.

3 ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.

4 FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat to just to help the flavor develop. Stir in the sausage if using pre-cooked and the raw shrimp. When shrimp is pink (fully cooked) and this should take no longer than 3-5 minutes, stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. 

Remember: to season with salt! This will vary based on your cajun seasoning mix.

Notes:

Mirepoix: This is mix of diced onion / celery / carrots.  Mine was 50% onion, 35% carrots, and 15% celery because that’s what I had.

Other vegetables - I used red bell pepper, fresh peas, and  fresh corn.  I wanted to add zucchini but was voted down.

Cajun spices: I used McCormicks mix

Sausage:  We found fresh andouille at a nearby Harmons and liked it better than a smoked style I picked up at Sprouts.

If you add the shrimp too soon in the cooking process, it shrinks up into tiny little shrimpy-things that get really tough. Don't do that.

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