Feeds:
Posts
Comments

Posts Tagged ‘shrimp’

Gumbo, or not

I remember as a little girl, being at my Granny’s house, waiting for this delicious soup to be done.  I knew that when she added the shrimp, this meant it was almost done.  I’d stand by her side as she scooped some cooked rice into a coffee mug (I thought it was sooo cool to eat soup in a coffee mug – and I only remember doing it at her house) and then ladle in some of the delicious Gumbo.  I’d burn my tongue… every.single.time.  But, ohhhh, it was worth it.  The crazy little thing, though, is that I don’t like okra (I can handle it fried, but that is the ONLY way I’ll eat it).  So, why do I keep eating this soup even though the okra floats around in it looking like little eye balls?!  Well, I just make it without the okra!  Ha!  How about that!  And did you know that Gumbo is derived from a Bantu/African word meaning okra?  So, how can it be Gumbo when there’s no “gumbo” in it?!  Oh, I don’t know, but I still love it.  And when my Momma makes it, I just pick out the little eyeballs 😀

Gumbo

  • 2 onions, diced
  • 2 green peppers, diced
  • 1/4 c butter
  • 2 Tbsp garlic powder
  • 1 lb okra, chopped  (or not)
  • 1/4 c flour
  • 4 c water
  • 3 tsp (or cubes) chicken bouillon
  • 1 28oz can petite diced tomatoes
  • 2 tsp House Seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp Tony Chachere’s Creole Seasoning
  • 2 c cooked, chopped chicken
  • 2 c peeled, deveined uncooked shrimp
  • Cooked rice

Saute onions and green peppers in butter until tender.  Then add okra (or not), garlic powder and flour.  Cook for 2-3 minutes.  Next add water and stir until slightly thickened.  Add tomatoes, bouillon, House Seasoning, worcestershire sauce, and creole seasoning.  Cover and simmer for about 45 minutes.  Stir in chicken and/or shrimp.  Continue to simmer until shrimp is pink.  Serve over rice.  (in a coffee mug – 😀 )

And this is my beautiful Granny.  I love her.

Advertisements

Read Full Post »

%d bloggers like this: