Good & Easy Gumbo

Sometimes you just get lucky! The General went to the local seafood co-op in search of some inspiration. I found some half sheets of paper with a recipe for gumbo along with a package of Gumbo base and felt adventurous…so I purchased all of the ingredients to make this recipe. The little woman and I have not had a whole lot of success recently in the “soup” category, so I did not hold out much hope for this venture. But, if I didn’t get a home run, I at least got a triple with this one!

I am convinced that one could make a full time hobby out of shopping for Mississippi Delta/Louisiana spices, blackening ingredients, etc. Those people sure do know how to flavor food superbly!

Easy Gumbo Recipe:

1 1/2 lb. peeled shrimp

1 lb. smoked sausage

1/2 lb. claw crab meat

2 cups cooked white rice

2 5 oz pk
Oak Grove Gumbo Base

7 cups cool water

In a 4 qt. stock pot stir in gumbo base and cool water until lumps are gone.

Heat to a slow simmer.

Add sliced sausage.

Allow to simmer 10 minutes (stirring occasionally).

Add shrimp and crab.

Allow to simmer 10 minutes (stirring occasionally).

Add cooked rice.

Remove from heat and allow to sit 10 minutes.

I made two mistakes when making the original recipe and I have corrected them in the recipe above. I only used one package of the Oak Grove Gumbo Base instead of two. It was still delicious with one, but the flavor will be more intense using the two. I purchased one pound of shell on shrimp, so I lost about a third of a pound when the shells came off. We both thought using one and a half pounds of shelled shrimp would give more of those little guys per serving.

We plan to have these ingredients on hand so that if we have some unexpected company we can whip up this tasty gumbo in a flash!



*The end result tasted better than the picture.*

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