Did anyone celebrate Fat Tuesday? If not, I am deeply saddened for you!
Two Tuesdays ago I had an awesome group of friends over to get fat and have a good time.
Just a few of us.
When Caroline gets a hold of my camera…
Yeah I see you. Geaux Tigers and what not.
Shout out to Alex for whipping up some delicious jambalaya.
Fat Tuesday was successful in my book and I believe everyone had a fun night. I also believe the gumbo went over quite well so, as promised, I must share the recipe.
Fat Tuesday Gumbo
LightlyÂ adapted from my wonderful grandmaÂ
- 6 T whole wheat flour
- 1/2 c. canola oil
- 4 c. yellow onion, chopped
- 3 c. green bell pepper, chopped
- 3 c. celery, chopped
- 5-6 cloves garlic, minced
- 2 lbs frozen chopped okra
- 1 can fish stock
- 2 boxes vegetable stock
- 2 boxes tomato sauce
- ~2 lbs fresh shrimp, chopped (chopping is optional depending on how big you like your shrimp)
- andouille sausage, quartered
- 3 dried bay leaves
- Emeril’s Creole Seasoning
Chop everything up before you start on the roux because that will demand all of your attention.
Ok, so the roux. While this step might seem a bite daunting, please do not stress. I promise you it’s not that difficult! Add canola oil to a stock pot over medium heat and then the whole wheat flour and begin to whisk. You’re going to keep on whisking for at least a good ten minutes or until it’s a little darker than a peanut butter brown color. Do notÂ burn the roux or else you’ll have to start over.
No pictures of the roux. Like I said, it demands all the attention. Once the roux is made toss in the holy trinity — onions, bell peppers, and celery — along with the garlic and cook until tender.
After that’s finished doing its thing reduce the heat to low and add in all the liquids.
Tomato sauce and vegetable stock times two. When I make this again I might consider doubling the fish stock also. We’ll just have to see.
Let what you have so far cook for around 15-20 minutes before adding in two bags of frozen chopped okra. Now for the spice blend…
I made Emeril’s creole spice blendÂ to season everything with and it’s pretty much awesome.
Fresh shrimp — roughly chopped.
Fresh shrimp — roughly chopped and then generously seasoned.
Turn the heat off and then add the shrimp. They won’t need a whole lot of heat or time to cook.
Since I made the gumbo two days before serving it, when I was at the store on Monday ingredient shopping for shrimp and grits with andouille sausage I decided I’d pick up an extra sausage to add to the gumbo. Couldn’t hurt, right?
So right. I sliced and quartered the sausage and then cooked it in a skillet over medium hight heat for a few minutes and then added it to my pot of gumbo to round out the dish.
After everything is finished, simply let the gumbo sit in the fridge for AT LEAST a day before serving. Mine sat for a solid two days and all the flavors really married together perfectly.
Before reheating, taste the gumbo and add seasoning as needed then place the pot on the stove over medium low, cover and let it go.
Best served with a little white rice (or quinoa!) and French bread.