Two posts within a month’s time? I agree. It’s a shock to me too!

This post is not going to be a long one, though.

Have you ever felt the urge to clean out your email? I mean, like really clean out your email?

Nah, me either. I hoard emails like I hoard the ideas that flow through my mind. If my email account was a house, I’d be on an episode of Hoarders. But the good in all of that saving is, when you are actually searching for another saved email and you happen to stumble across a gem– a gem by the name of Gumbo.

That’s right. A while back (like last year, or two years ago) I had written a post for a blog that requested authors to submit recipes from their book. At the time, I was heavily promoting Marigny Street. I decided to go with Gumbo. (Notice how I capitalize Gumbo. Yes. It’s just that good.)

I was pleased to find this oldie but goodie– it was a fun recipe to submit, because Gumbo is just fun in general. To cook, but more fun to eat. In fact, after I found the recipe, I was inspired to make a pot. I’m still craving more. I even pulled out my good Gumbo bowls and spoons (deeper than a regular spoon, it allows you a bigger taste of your object of affection). The picture I took does not do the dish justice, but it serves the purpose nonetheless.

Anyhow, I felt the need to share this amazing recipe with ya’ll. Again.

And now I’ll have a copy of that recipe here. You know, just in case it gets lost again in the wilderness that is my email account.

Enjoy!

XoXo,

Annie

I’m going to let you in on a little secret. Down in New Orleans, we rarely use recipes. It’s a pinch of this, a little of that, a spoon of this, and some of that… Ewee, that’s good! We never measure. We use our instincts to determine how much of one ingredient will be added. If our grandmother made a dish a certain way, you can bet we make it the same way, because this is the way we were taught. Or perhaps cooking is apart of us, just as our culture is. In honor of Evangeline and Gabriel’s first date, I decided to cook gumbo. I had to monitor my ingredients and write them down. A definite learning experience for me in the kitchen!

Bon Appétit!

Creole’s Gumbo

Ingredients:

A heaping amount of music (yes, you read that right. Music, like cooking, in New Orleans is just another one of the things we are known for. The food responds to the music. I recommended pairing gumbo with Dr. John, Fats Domino, or even Tab Benoit. He has an excellent version of “We Make a Good Gumbo” that the gumbo especially seems to enjoy. Plus it’s always fun to dance while you chop, fry, and whisk your roux!)

2 pounds smoked sausage (you can substitute this with Andouille sausage or even hot sausage, depending on your preference), sliced into rounds

2 pounds smoked ham, cubed

1 ½ pounds smoked turkey (or you could also use chicken… this is a gumbo, a melting pot of so many delicious foods, you really can’t go wrong.)

2 pounds shrimp, peeled and deveined

2 large onions, chopped

2 green bell peppers (about 4 cups), chopped

2 stalks of celery, chopped

2 cans (14.5-ounces) diced tomatoes (or 4 ½ fresh tomatoes, cubed. Keep all of the juices. I prefer to use fresh. Simply because fresh gives the gumbo a really, really stellar taste.)

2 bags frozen okra (20 ounces), defrosted

3 tablespoons olive oil

1 tablespoon Cajun seasoning (I love Tony Chachere’s)

1 teaspoon thyme

2-3 bay leaves

1/3 cup flower

2 ½ boxes of chicken broth (48 ounce boxes.)

How to make a good Gumbo:

Brown sausage, smoked ham, and if you are using chicken, in a stock pot (or if you’re like me, a Magnalite pot) over medium heat until browned. You want to make sure you cook the sausage until it gets a nice brown coating, because this is what’s called “gratin”. It is going to give your gumbo such a delicious flavor you’ll lick your lips! C’est bon!

(If your meats are sticking, add 1 tablespoon or so of olive oil. It shouldn’t, though. The fat from the sausage should coat the pan just fine.)

Remove your meats, set aside.

Add 1 tablespoon oil, onions, bell peppers, celery, and all of your seasonings to the pot (except for the bay leaves), and sauté until tender. Once tender, remove from pot and mix with meats. Set aside.

Now it’s time to make the roux! This, along with your gratin, is going to give your gumbo that beautiful brown color. Add one tablespoon of olive oil and flour to your pot, stirring with a whisk. Stir until the flour has absorbed the oil and it becomes nice and brown.

Add broth. Make sure you stir well, incorporating all those flavors—the roux will not only color your gumbo beautifully, but also thicken it. No soupy gumbo!

Stir in your meat (if you are using smoked turkey, add it now)/vegetable mixture, tomatoes with juice, and bay leaves. I like to start by cooking my gumbo on high, until it starts rolling, and then gradually turn the level of heat down. Simmer on low- medium for about 90 minutes, occasionally stirring.

At the ninety-minute mark, add your okra. 15 minutes later add you shrimp. Cook just until your shrimp turn pink, about 10 minutes. If you overcook shrimp, they become little rubbery monsters. Keep a close eye on them.

Serve over rice. Garnish with parsley and Gumbo Filé if it makes you smile.

And there you have it, Creole’s Gumbo. I hope ya’ll enjoy.

P.S. Gumbo freezes beautifully, and it’s always better the next day!