Embedded Files
Gram's Gumbo
Gram's Gumbo
Ingredients
Ingredients
The Cajun Trinity
1 onion
2-4 stalks celery
1 green pepper1 1/2 stick butter
1C flour
1 lb andouille sausage
2 packages salad shrimp
1 lb large shrimp (uncooked)
1 (or 2 if you like it) bag frozen okra (you can use fresh as well
1 large can stewed tomatoes
1-2C seafood or chicken broth
Gumbo file
Uncle Tony’s Seasoning
2 Bay leaves
Preparation
Preparation
Chop the Cajun trinity and set aside
Melt 1/2 stick butter in a skillet and add the chopped veggies to the butter to saute. While these are sauteing, make your roux
Roux: (here is a good reference for more detail on roux)
In a stock pot melt a stick of butter over medium-low heat, once melted slowly add the flour slowly stirring with a wooden spoon. After 5 minutes or so your roux will smell nutty (mmmmm – so good) For Gumbo you want a dark roux. This will take about 15 minutes or more of stirring – be patient – this makes or breaks the Gumbo!
Once the roux is done, add in your Cajun trinity, one bag of salad shrimp (these guys will disintegrate while simmering but add great flavor) and tomatoes to the roux.
Slice up your andouille and heat it up in the veggie skillet then add to the Gumbo.
Add okra and broth to just cover all ingredients
Stir in bay leaves, gumbo file and Uncle Tony’s to taste
Cover and simmer for 20 minutes, stirring frequently and adding broth as needed to keep it from burning
Peel the large shrimp and add to the Gumbo with the second bag of salad shrimp
Simmer uncovered for another 10 -15 minutes.
Adjust seasoning to your taste
Serve over white rice.
Potato Leek Soup
Potato Leek Soup
This soup is soooo easy and the family loves it!
I never even knew what a leek was until my nephew gave me some in one of his garden veggie care packages that he often sends back up with us after a visit to Norfolk (check out Zeigler’s Market Garden on instagram @ZMG.farm). When the leeks appeared I asked my good friend, Google how to use them and found recipes in abundance for this awesome soup. The recipe here is adapted to keep it vegan for my middle child, Casey. If you want a non-vegan variation then use chicken broth instead of veggie and add cream to it – mmmm – so good! Those of us in the family who aren’t vegan sometimes add a dollop of sour cream to our serving of the soup so that all can enjoy it our own way. In any event, here’s the McDevitt family version of a delicious and healthy soup!
Ingredients
Ingredients
2 T Olive Oil (You can use butter if your aren’t vegan!)
6 yellow potatoes
4 leeks
3-4 cloves of garlic
8 C Veggie broth (or use Chicken if you aren’t vegan)
2 Bay leaves
Thyme (One sprig fresh or feel free to use dried)
fresh herbs for garnish (chives, parsley, basil – go nuts!)
Preparation
Preparation
Only use the white and light green parts of the leeks . I cut off the dark green stalks and then slice the leek in half so I can clean the leeks well in between the layers. Those suckers have dirt in lots of nooks and crannies so take the time to do this!
peel and chop the potatoes
Heat the Olive Oil in the soup pot
Chop the leeks while the oil heats up then add to saute
Smash and chop the garlic and add to the oil and leeks
When the garlic and leeks are wilted and fragrant (try not to brown them but it’s OK if it happens) add in the potatoes, broth, bay leaves and thyme and simmer until the potatoes are soft.
Retrieve the bay leaves and thyme sprig if you used it. (This is very important – I missed a bay leaf once and wound up with soup all over me when it jammed up my immersion blender)
Blend the soup with an immersion blender.
Season with Salt and Pepper to taste and if you are serving bowls add your garnish for a special touch!
Page updated
Google Sites
Report abuse