April 14, 2016
It’s Gumbo Tiiiime!
Welcome to the part in the story where you start making things like GUMBO on the weekend because you are a lover of spicy things and because you are starting to work on being well-prepared for a week’s worth of meals. Spicy, creamy, made-from-scratch, slow-simmered gumbo’s got your back and you will be better because of it.
In this big mishmash of a gumbo bowl, we’ve got:
- carrots, onions, celery, garlic + olive oil to start
- canned tomatoes + broth + spices simmered to perfection
- a creamy flour-butter-milk roux to create the lush gravy-like texture
- andouille sausage + shrimp + chives or other herbs for the flavor punch
All of that served over a pile of steamy rice – if you’re going for the gold, healthy brown rice or quinoa is delicious, too – and topped with some little micro greens or sautéed spinach.
You might as well just go ahead and open a restaurant in your house right now.