I love New Orleans. And I love seafood. So it stands to reason that one of my favorite soups is seafood gumbo. Towards the end of Old Man Craig’s garden peak season, there was a surplus of okra lying around. I mean, a LOT. My mind immediately went to making gumbo. I’d heard it was difficult, but we were ready to take on the project.
It all started with the okra, honestly.
Anyway, we decided to go by this recipe from Paula Deen, all the while making our own substitutions and adjusting as necessary. We used no chicken, two links sweet Italian turkey sausage, and a small package of small frozen shrimp (like, petite cocktail shrimp).
First, I started by chopping up the veggies.
My mom told me that you can reduce tears by cramming a piece of bread in your mouth when chopping onions.
Funny, I usually remedy other tears by cramming bread in my mouth. Regardless of the source.
You’re looking at chopped bell pepper, flat leaf parsley, celery and onion.
While I chopping away, Craig cooked the sausage and Reagan presided over the roux.
Ah, the roux.
I was really worried about this. Everything online was like, “If you smelled something burned, THROW IT ALL OUT! IT SUCKS! YOU SUCK! YOU RUINED IT!” No joking. People taking their roux-ing seriously.
It was kinda like making gravy.
Next up, we added the chopped pepper, onion, garlic and celery.
Um, I’m impatient, so we did not do that.
We let it boil and brought it down for maybe 20 minutes, then we added the okra and tomatoes.
Oh, yes m’am. This was sooo good. And true to soup’s natural tendency, it was truly incredible the next day after having sat in the fridge overnight. All the flavors combined; it was like an explosion in my mouth.
Fortunately, Craig has a shit-ton of frozen okra leftover from the profitable summer, so I see more gumbo in our future this winter.
Are you a gumbo fan? Have you ever made a roux?