Wednesday, July 6, 2011

Shrimp and Sausage Gumbo (page 89)

My husband loved the flavor of this gumbo, and I liked how quickly I got it on the table for dinner. For the Creole spice mixture, I used Zatarain's because it was the cheapest I could find. To make it seem like there was more shrimp, I cut up each jumbo shrimp into 3 or 4 pieces. If you do this remember to watch the shrimp because they will cook even faster and you don’t want them to get chewy. Also, make sure you don’t rush step 1; the roux is the most important aspect of the gumbo. Since this was so fast to make, I had extra time to butter some toast for dipping.  We decided that the next time I make this I will add crawfish and some corn for more flavor.

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