|Lazy Voodoo Gumbo|
I consulted the Best Recipe cookbook, the Soup Bible, Bon Appetit, Cooking Light, my good friend Loe's Shrimp Creole recipe, and then basically threw my hands up and some things in a pot. I was a) up the creek without shrimps with shells on, and b) too lazy to make my own, so I just used store bought seafood stock. Which is apparently a huge cheat, so whatever, I'm a dirty rotten cheater and made my recipe big easy. (Badum ching?)
|This roux is not nearly Cajun enough.|
|You'll do, Cajun roux.|
Below is my own voodoo recipe. You do what you do...(PS. Probably goes well with Out of the Easy...which maybe also explains why I found myself craving this in the first place!)
Lazy Voodoo Gumbo
|Lazy Voodoo Gumbo|
1/2 cup vegetable oil
1/2 cup flour
2 medium onions, diced
2 green peppers, diced
12 okra pods, sliced
4 cloves garlic, minced or pressed
1/2 cup white wine
1/2 tsp cayenne
1 tsp dried thyme
1 tsp Worcestershire sauce
1 14 oz can diced tomatoes in natural juice
8 oz clam juice
32 oz seafood stock (low sodium preferred)
2 bay leaves
12-16 oz andouille sausage, sliced
1 lb large shrimp, shells removed
1 Tbsp dried parsley
salt and pepper
rice or grits
1. To save time, prep everything ahead of time. It'll be so much easier than worrying about the chances of starting a house fire with your roux.
2. In a large Dutch Oven, heat vegetable oil over medium high until you begin to hear a low sizzle indicating it is hot. Test by dropping in a drop of water; if it sizzles you're good to go.
4. Add in onions through garlic, and stir to incorporate. Cook approximately 8-10 minutes until the onions are soft.
5. Add in the white wine, cayenne, and thyme. Stir. It will resemble glue. Cook for around 3 minutes.
6. Add Worcestershire sauce tomatoes and juice, clam juice, stock, bay leaves, and bring to a boil.
7. Lower the heat to a simmer, add the sausage, and cook for anywhere from 45 minutes to 1 1/2 hours (depending on your preference for looser or thicker sauce - more for thicker, less for loose).
8. Taste and season accordingly; add more heat via additional cayenne or your preferred hot sauce.
9. Add parsley and shrimp, cooking approximately 5 minutes until the shrimp are pink and cooked through.
10. Remove from heat and serve over rice or grits, seasoning each bowl with scallions and hot sauce to taste.
11. C'est bon, mes amis!
|Double duty Le Creuset - I served mine with brown rice.|