Shrimp and Sausage Gumbo
It's kind of bonkers the number of food memories that I have that are work-related. But I honestly cannot shake the memory of sitting at my tech table several years ago, eating this gumbo out of tupperware while all of my stress melted away. That memory alone is the reason why I always try to prep this gumbo when I'm going into production. I'm not saying it's a magic stew, I'm just saying that I really, really, really, really love it. And maybe it's magic.
My gumbo recipe is from The Complete America's Test Kitchen TV Show Cookbook (I have the edition that is 2001-2010). I have read other gumbo recipes and considered them, but I always come home to this one.
Planning!
This is another "make sure you have time to make this" recipe. I always think I'm going to nail the roux really quickly, and it always takes way longer than I wish it would. Note to self: get better at roux.
Here's the nutritional breakdown from Fitbit...
I will update this breakdown with rice down the road when I make the rice to go with it.
Groceries I had on hand...
- clam juice
- vegetable oil
- AP flour
- onions
- celery
- garlic
- dried thyme
- salt
- cayenne
- bay leaves
Groceries I had to buy...
- shrimp (1.5lb @ $9.49/lb = $14.24)
- red bell pepper (.55lb @ $2.49/lb = $1.37)
- smoked sausage ($4.99)
- parsley ($1.50)
- scallions ($.67)
Total monies spent for the entire recipe: $22.77
Total monies spent for each of these 8 meals....
$2.84 per meal...
Cooking!
Other than the roux, this is a very hands off recipe that takes its time for flavor development. Sure, I was standing over the pot for almost an hour and a half darkening that roux. But once the stew was simmering on the stove, I was over at the kitchen counter stuffing pierogies. It's a good opportunity for multitasking once it's on its way!
This is SUCH comfort food. The kitchen smelled good the whole evening!! By the time I'm melting my cares away with it in a few months, I'll have forgotten all of that roux pain. Worth it.
