It’s Gumbo Tiiiime!
Welcome to the part in the story where you start making things like GUMBO on the weekend because you are a lover of spicy things and because you are starting to work on being well-prepared for a week’s worth of meals. Spicy, creamy, made-from-scratch, slow-simmered gumbo’s got your back and you will be better because of it.
In this big mishmash of a gumbo bowl, we’ve got:
carrots, onions, celery, garlic + olive oil to start
canned tomatoes + broth + spices simmered to perfection
a creamy flour-butter-milk roux to create the lush gravy-like texture
andouille sausage + shrimp + chives or other herbs for the flavor punch
All of that served over a pile of steamy rice – if you’re going for the gold, healthy brown rice or quinoa is delicious, too – and topped with some little micro greens or sautéed spinach.
You might as well just go ahead and open a restaurant in your house right now.
Gumbo is kind of a weird recipe for me to be making on Pinch of Yum, but truthfully, Pinch of Yum generally revolts against any of my pre-planned recipe ideas and seems to glob on to the more scrappy, last minute ones. Which is how we find ourselves here with a big bowl of gumbo in front of us. Not even complaining.
The first time I had gumbo was when we went to New Orleans last year. Er, I think I had it" I can’t even remember. I know I had étouffée – how similar are these things" Someone please educate me, and by educate I definitely do mean buy me a ticket back to New Orleans so I can eat my way to such high levels of knowledge.
We were celebrating birthdays with my family a few weeks ago when my mom lifted the lid on her soup pot and stirred something super delicious-looking and told me it was gumbo. GUMBO, you say" I peered in at this huge pot of liquid gold situation and thought: I know nothing abut this // I MUST MAKE THIS. I interrogated mom about how she made it, studied her printed-off r...