Gumbo. It's such a fun word to say, but it's even more fun to eat. Each bite is bursting with flavor and variety. From the subtle spice of the sausage, to the succulent sweetness of the shrimp to the crunch of the celery. It's flavor on top of flavor with more flavor sprinkled in.
Way back at the end of November when my husband was busy watching the Iron Bowl I was in the kitchen making this gumbo.
If you don't know what the Iron Bowl is- then can I come live at your house? No, I kid. It's when our state rivals the University of Alabama and Auburn University play. I grew up in a house that cheered for Auburn and I married a man that cheers for Alabama. And I just cheer for the game to end. Seriously. I don't care. You couldn't pay me to care. So, I cook.
I asked sweet Jason what he wanted me to make. He asked for gumbo. My mama has a great recipe, but I decided to take hers and make it all my own.
I decided to call it Alabama Gumbo Lydia Style, since I used Gulf Shrimp and Conecuh Sausage, two Alabama traditions.
What you'll need:
1/2 cup oil
4 tbsp flour
salt and pepper
5 stalks celery, chopped
1 large onion, diced
2 garlic cloves, minced
1 - 28 oz can stewed tomatoes
1 large bell pepper, diced
2 cups Conecuh sausage, or any smoked pork sausage, cubed
2 bay leaves
2 cups shrimp, peeled and deviened, cut into small pieces
2 tbsp corn starch
I used my cast iron Dutch oven, but any stock pot will do.
I started by heating up my oil over a medium heat, then I whisked in the flour and added the salt and pepper to create a roux. Whisk the oil and butter until it turns a soft brown color.
Next add in your onions and garlic and cook just long enough for them to become translucent. Next, add in your tomatoes, bell pepper, celery and sausage. Stir everything together, coating your sausage in tomatoes. Add in your broth.
Turn the heat up and bring to a boil. Then turn the heat back down to a simmer and add in your bay leaves and shrimp. Let simmer until your shrimp are pink.
Whisk in your corn starch to thicken.
Serve hot over rice.
What's your favorite hot soup?