Week 28, Meal 3: Bayou scrimp

We’ll wrap up Week 28: Southern Comfort with a Louisiana favorite, a wonderful bowl of gumbo.

Now, I’ve had darker, thicker versions–butter and flour loaded stews of seafood and pork  that soothe the soul and fill you up. Chef Brian’s Fat Dude version preserves all of the great flavors of this Southern staple but lightens it way up so it’s easier on the waistline.

Here’s Week 28, Meal 3: Shrimp gumbo.

Week 26, Meal 2: Shrimp gumbo (Serves 4)

1 1/2 T vegetable oil
1 1/2 T flour
1/2 yellow onion, small diced
2 stalk celery, small diced
1 green bell pepper, small diced
1 clove garlic, minced
1/4 t cayenne pepper
1/4 t combined dried oregano, dried basil, and dried thyme
1 bay leaf
3 cups cold water
4 oz. link andouille sausage. medium diced,  See if you can find chicken or turkey andouille. It’ll have the same seasonings but less calories.
2 pieces okra, sliced thin, tops removed
12 oz. shrimp, 26-30 size or similar, peeled and deveined.
salt and pepper, to taste
hot sauce, to taste

Like most recipes, you should knock out all of your prep work before cooking. This is a recipe especially though, where if you get your mise en place done off the bat, you’re good to knock out this one-pot wonder fairly quick.

In a large pot heat 1 1/2 T of vegetable oil over medium-high heat, add 1 1/2 T of flour and stir until combined. Continue to stir until the flour mixture (roux) turns the color of milk chocolate, about 3-4 minutes.

Add 1/2 yellow onion, 2 stalks of celery and 1 green bell pepper and cook for 1-2 minutes. Then add 1 clove of garlic, 1/4 t of cayenne pepper, 1/4 t of combined dried oregano, dried basil and dried thyme and 1 bay leaf.

Add 3 c of cold water and stir continuously until the roux has dissolved and there aren’t any lumps. (Always add cold water to a hot roux to get them to combine quicker.)

Add 4 oz. of andouille sausage and bring to a boil. Reduce to a simmer and cook for 35-45 minutes, stirring occasionally.

Add 2 pieces of okra and cook for 15 minutes.

To finish add 12  oz. of shrimp and cook until the shrimp has cooked through, about 5 minutes.

To plate: Separate servings and season to taste with salt, pepper and your favorite Louisiana hot sauce.

I’m not one to use much cayenne pepper, so I was surprised at the heat it provided to the dish. Use the hot sauce sparingly if you’re a light weight  like me.

The sausage and seafood together, combined with the flavorful broth, make this a great dish for the winter. Next time I make this one, I’m going to try it over a serving of brown rice.

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