The Experiments: Week 1

WEEK ONE:

shrimp-sausage-gumbo-recipe-8

RECIPE: CLEAN EATING GUMBO

FOUND ON:

PINTEREST via kevinandamanda.com  

PHOTO FROM: kevingandamanda.com

 

2 tbsp butter

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced red bell pepper

1/2 tsp kosher salt

1 tbsp minced garlic

4 cups chicken stock

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 cup rice

2 cups water

1 tsp salt

2 tbsp butter

2 tbsp flour

1 tablespoon file powder

3/4 pounds shrimp, peeled and deveined

1/2 pound smoked sausage

In a large pot or dutch oven, melt 2 tbsp butter over medium-low heat. When foamy, add the onion, celery, red peppers and salt and “sweat” for 5-7 mins, stirring occasionally. Add garlic and cook 5 more mins until the onions begin to turn translucent.

Add the chicken stock. Add the black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce to simmer and cover.

Start the rice- combine 1 cup rice, 2 cups water, and 1 tsp salt. Bring to boil, cover, and let simmer over low heat for 14-15 mins.

Meanwhile, slice the sausage and add to a skillet. Turn the heat to medium, and cook, tossing occasionally until browned, about 7-10 mins. Using a slotted spoon, transfer the sausage to the gumbo. Pour off any excess fat left in the skillet.

In the same skillet, melt 2 tbsp butter. When foamy, add 2 tbsp flour and whisk until incorporated and the roux is light brown and fragrant, about 2-3 mins. Add to gumbo, and stir, then add file powder and stir until it is well incorporated.

Add the shrimp, turn off the heat, cover and allow to sit for 10 mins before serving. Serve over rice.

Makes 4 servings.

RIDICULOUS MISHAPS:  None.  Seriously.  Stay tuned.  I just got lucky this week.

 

MY RATING: FIVE THUMBS UP! 

 

RATING COMMENTS: All three kids ate it.  Need I say more?  But really, there was NONE left and I heard OK, GOOD and AWESOME.  That’s a win in my book.

 

RECIPE COMMENTS/CHANGES:

I used brown rice, though it did not suggest a particular type and cooked it in my AWESOME MICROWAVE RICE COOKER (because it is hard to fail at that, if you fail at rice like I do, get one). I used 1 1/2 cup of rice to serve 5. 

I used the WHOLE pound of beef kilbasa sausage instead of just a half because, again, I was feeding five and they like meat.  I used water and chicken bouillon (instead of chicken stock) and found it was still a bit runny.  

Tips for next time: I would use slightly less of this broth with the same meat and rice combo and maybe try a lighter turkey kilbasa just because…

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