Fish & Shellfish
Other than the red beans and rice I made recently, after living in Memphis for four years I certainly don’t dabble much into southern style foods. It’s not that I don’t like it, quite the contrary. I just don’t think about it since I am surrounded by it all the time. For example, I make BBQ very infrequently for living in a BBQ capital. I guess the problem is that it’s too easy to go out and get it so I don’t feel the urge to make it myself (call me lazy).
But today I have Liz of Southern Charm from New Orleans, sharing a special treat with you – shrimp and sausage gumbo. Once you have finished eating this up be sure to check out her blog for more!
Hey y’all!! I’m Liz from Southern Charm with a very special southern style meal for you. This meal is perfect for those of you who are lucky enough to have weather below 80 degrees.
Now, when I first told Erin I’d do a guest post, I was set on sharing my Praline Cupcake recipe. Yes, I know. They sound amazing! Trust me, they taste just as DELICIOUS! However, the heavy cream I purchased at the grocery today was bad, like September 2011 bad! Also, I had used all of my butter and brown sugar (the steps before adding the heavy cream). I felt defeated. I really wanted to share some of my roots with you.
So, I headed to my fridge to see what I had, knowing there must be something. Onions and red peppers. Two of three ingredients required for the New Orleans “holy trinity”. I knew I was on the right track.
Next I needed to inventory my protein. Chicken sausage. At first red beans and rice popped in my head, but I quickly remembered Erin had recently shared a red beans and rice recipe. So it was a sprint to the freezer to see if I had shrimp. I did. The wheels in my mind were turning.
After making sure I had most of the ingredients I needed, I was set. Today, I will be sharing one amazing and simple recipe for Shrimp and Sausage Gumbo.
There is just something about this soup. And it’s not really a soup. It’s GUMBO! Maybe it’s the sausage AND shrimp? Or the heat from the spice? Maybe the fact that it starts with a roux. I’m not sure. But what I am sure about is that you should try this tonight.
Shrimp and Sausage Gumbo
Prep time: 15 minutes
Cook time: 50 minutes
Yields: 4 cups
1/3 c olive oil
1/3 c flour
1/2 onion, diced
1/2 large bell pepper, diced
2 stalks celery, diced (not, I did not have celery in my recipe, but it is the third ingredient to the “holy trinity”)
3 chicken sausage
9 oz shrimp, peeled and deveind (I used frozen shrimp)
2 c chicken broth (I used vegetable because it was in my fridge)
1/2 can diced tomatoes (I used a whole can because I’m trying to add more tomatoes to my life)
1 tbsp Tony Chacheres’
1 tsp red pepper flakes
4-9 splashes of hot sauce (if you like your food HOT, then go closer to 9)
1. Add the olive oil and flour to a large pot set at medium-high. This is the most IMPORTANT step. If the roux burns, you have to start over. Once you add the two, constantly stir until the roux is mohogany brown.
2. Right when the roux is ready, add the onions, bell pepper and celery. Stir.
3. Next add the sausage, red pepper flakes, and your choice of liquid. Simmer for 20 minutes.
4. Add the shrimp, hot sauce and tomatoes. Simmer for another 20 minutes.
5. Serve either over half a serving of rice or by itself, and enjoy every spicy, tasty and warm bite.
Want to know another great thing about this recipe? There are so many ways you can change things up. Try chicken and sausage, or shrimp and okra. Oh, and there is always crab meat! I’ve even had gumbos with carrots and potatoes. Possibilities are endless!
I don’t like seafood. As a result I never cook it, to Brent’s dismay. I’ve always agreed with the statement that you shouldn’t cook things that you do not like. Understandably so because you won’t want to taste test before serving it up. But I was feeling ambitious, and decided that I was going to cook salmon for dinner. Sometimes I gotta pretend to be a good girlfriend, right?
After reading up a bit on how to cook salmon, I incorporated the tips I found into this recipe. And I have to say it looks delicious despite my unwillingness to actually eat any of it. Somehow Brent managed to get a fork-ful in my mouth and it wasn’t as terrible as I was anticipating. Maybe I will warm up to seafood eventually.
So now the question is, “what did you make for yourself, Erin?”. I substituted with chicken of course! You would have never known it was meant to be cooked with Salmon. So if there are any picky eaters out there who share my feelings, this is an easy recipe that can be made to order.
Serve with Quinoa Pilaf With Pine Nuts.
1 package 12 oz frozen spinach, thawed
1 Tbsp olive oil
1/4 cup minced shallots
2 tsp minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry (or chicken!)
8 rings of onion, 1/2 inch thick
- Heat oven to 350 degrees. Squeeze spinach of all excess liquid. Set aside.
- Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
- Add ricotta; stir to combine. Season with salt and pepper.
- On four separate sheets of foil, place fillets on top of two rings of onion. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Fold up foil into packets, place on rimmed baking sheet and bake until cooked through, 15 minutes.
Source: Adapted from Ellie Krieger on SELF