I love Fall. Everything about it is glorious beyond belief. I love pumpkins. I love hearty soups. Fresh bread. I basically look for things that I CANNOT put cinnamon on/in. The list is very small. Cause I do what I want.
However, I do not love Halloween. I scare easily and whilst you may think, “This is fun, let’s make it a goal to scare Remington.” Let’s not. I’ve been to 3 haunted houses in my life and I am thoroughly satisfied in the thought that I don’t have to increase that number ever. Thanks, bye.
This is one of my very favorite soup-ish recipes. It warms the very center of my heart, where my love for wine resides, and makes me feel like a culinary samurai ninja while I chop all the fresh ingredients. NOM NOM.
And you're probably thinking, "Who is this white boy from Texas with excellent hair trying to tell me how to make gumbo?" Well, I'm originally from East Texas and that's basically Louisiana, so again: Thanks, bye.
1 Pound Italian Sausage
12 oz. Fresh or Frozen Shrimp (small, deveined and tall-off)
2-3 Cloves Fresh Garlic, minced
1 Large White Onion, diced
1 Large Green Bell Pepper, diced
2-3 Celery Stalks, diced
2 Cans Stewed Tomatoes
2 Cans Chicken Broth
½ Teaspoon Cayenne Pepper
½ Teaspoon Paprika
½ Teaspoon Black Pepper
½ Teaspoon Oregano
1 cup Minute Rice, dry & uncooked
Start by "breaking up" and browning the sausage in a large stew pot. If you’re trying to be a little healthy, feel free to use turkey sausage. It tastes exactly the same to me!
When the meat is thoroughly cooked, you can use a colander to drain any excess grease out. Or you can say "YOLO." Toss in the veggies and stir frequently until they are tender and translucent. This usually takes about 5-10 minutes on medium heat. This is when I like to add my seasonings as well. I feel like the “more direct” heat brings out the flavor and activates all the seasonings quicker than throwing them in with all the liquids. You might think I'm wrong. And if that is the case then I think your mom dresses you funny and you smell weird.
Once your veggies are cooked through, add the tomatoes and broth and bring to a boil. Let it boil for about 10 minutes and then turn it down to simmer until you’re just about ready to eat.
I love this recipe because the longer you let it sit at this point, the better it tastes. And oh man, is it tasty. I made it this weekend for a group of Lubbock Police Officers and one guy had three helpings. I’ll wear that like a badge of honor, thank you very much. **flips hair**
When dinner is about twenty minutes away, turn the heat up to about medium/medium-high and throw in the shrimp. If you’re lucky enough to live somewhere in the vicinity of a coast and shrimp isn’t $1000 a pound, use fresh shrimp like a BAMF and apologize to Ariel later. If you’re a poor little peasant like me and have to buy the frozen kind because you have bills that have to be paid, this is the kind I buy. It’s perfectly bite-sized and so easy.
Let the soup boil until the shrimp turns pink. That’s how you know it isn’t raw and won’t make you gag cause raw fish is gross unless it is sushi prepared by a professional cause that’s delicious.
Next, we have two different options. You can either pour in the uncooked rice and let it simmer, swell and get delicious. Or, you can cook the rice separately and go for a “build your own gumbo” motif. I personally tend to go for the second option. Why? FUNNY you should ask cause I’ll tell you. When you have this as leftovers, it is even more delicious but the rice gets bigger and bigger the longer it sits. Translation: gumbo that is just a bit mushy. But, if you plan on having very little leftovers, this isn’t an issue. You make your own choices because you’re an independent woman/man/person of the world.
I think once you make this recipe, you’ll probably want to have some homemade baguettes to go with it. And then you’ll probably want to dedicate your life to my service in gratitude for this awesome recipe. But don’t. I’m just a humble servant.