I have pretty much hit the point of this pregnancy where cooking is super limited. I have made a few simple things this week like BLT’s and grilled cheese, but I just can't do anything more than that right now.
I don’t know if this is good or bad, but I have plenty of recipes and photos that I haven’t published yet. Good because I have some things to work on while I rest and wait for baby’s arrival. Bad because why on earth does it take me so long to write about and publish recipes? One of my recipes I still haven’t blogged is a year and a half old. I guess I need to focus a lot more.
Although, as I mentioned in this post, blogging is not the most important thing in my life. I try to put God and family first which means I might have an amazing dinner on the table, but I might not get the recipe written and edited for several months. So even though I would love to get more traffic from posting recipes more frequently, I run a one-woman blog (no paid team here) and a household with 3, almost 4 beautiful children. My husband is amazing and somehow finds time to read to the kids almost everyday, play with them everyday, help with homework, etc., but it’s still a lot for this busy, pregnant, tired, Mama.
I am hoping to bring you several of the recipes I have been working on for the past year in the near future, but if it takes longer, then it takes longer.
As Doris Day so beautifully sang,
Que sera, sera
On with the recipe…
We love love love this Shrimp and Sausage Gumbo. It’s a real treat in our house. I make it with just ¼ tsp. hot paprika so that it isn’t too spicy for the boys. They love it! My husband on the other hand, adds hot sauce and really enjoys it with a little more kick. It is mildly spicy as is, which is plenty spicy for the boys and I, but if you want more kick to it simply add more hot paprika, cayenne, maybe a ¼ tsp. red pepper flakes, or like my hubby add some hot sauce. Either way, it’s delicious and if you like gumbo, you will love this recipe.
I use raw shrimp when making this gumbo so I don’t risk over-cooking the shrimp and giving them an undesirable texture. You will see raw and cooked shrimp in the grocery store. Choose the raw shrimp and it will cook up perfectly.
I know beer might seem a little unusual in a gumbo recipe, but it accentuates the delicious flavor of the broth and gives more depth to the gumbo. You can’t taste the beer, but it combines with the other ingredients to create an amazing meld of flavors. If you are adverse to cooking with alcohol, simply substitute broth for the beer. You could use beef or chicken broth, whatever you have on hand.
Shrimp and Sausage Gumbo
1 lb. medium or large raw shrimp, peeled and deveined
Fresh ground salt and pepper
½ tsp. dried thyme
6 garlic cloves, minced or 3 tsp. jarred minced garlic
4 T. olive oil
1 large sweet onion, diced
1 to 2 bell peppers, diced
1 stalk celery, diced
4 T. flour
1 T. ketchup
¼ to ½ tsp. hot paprika (depending on how spicy you want it)
¼ tsp. cayenne
1 C. fresh tomato, diced
6 oz. smoked andouille sausage or bacon chicken sausage, sliced into ½ inch rounds
4 ½ C. chicken broth
1 ½ C. beer
1 C. fresh or frozen okra, sliced into rounds
Cooked rice for serving
1. Season shrimp with salt, pepper, dried thyme, and 1 clove garlic minced or ½ tsp. jarred minced garlic. Set aside and refrigerate until needed.
2. Heat a heavy large pot to medium-high on the stove. Add the olive oil. Then add onion, bell peppers, and celery and stir-fry until golden brown. Sprinkle in flour and stir. Continue to cook for about 5 more minutes until this mixture is lightly browned. Add ketchup, hot paprika, cayenne, and the rest of the garlic. Cook and stir for another minute, then add tomatoes and sausage cooking for a couple of more minutes. Sprinkle generously with salt and pepper.
3. Stir in broth and beer. Reduce heat to medium and cook for about 25 minutes.
4. Add okra and cook for about 5 more minutes. Then add shrimp and heat until shrimp curls and turns white.
5. Scoop rice into bowls then add gumbo. Enjoy!
Heavily adapted from Shrimp Gumbo with Andouille Sausage.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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