Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Sunday, January 25, 2009

Slow Soupers Sandi Style!

It is my turn to pick the soup for our Sunday Slow Soupers group. We are a group of cooks from Slow Travel, who have been making a different soup every week. It has been fun to try favorite soups from all across the country. Now we get a taste of the south.

After some coaxing I agreed to post my recipe for Gumbo. I have posted Gumbo before on my blog, also a special post on making a roux. This is a basic recipe for a seafood gumbo, you are welcome to add or takeaway as you like.
When it comes to gumbo, there is always a discussion about okra and tomatoes. It has even inspired the Great Gumbo Cookoff in our family. I am not a okra/tomato gumbo girl... this is strictly a roux based seafood soup. Fabulous!

Seafood Gumbo
1/4 cup vegetable oil
¼ cup all purpose flour
1# chicken pieces
1# large shrimp, bay scallops, oysters
1# Andouille sausage
32 oz chicken broth
2 bell peppers, chopped
3 cloves garlic, chopped
1 tsp salt & pepper
½ tsp cayenne pepper (more or less)
chopped parsley
bunch of green onions chopped


In a large pot, saute onions and peppers. Add sausage and brown. Add water, spices, and chicken; simmer until the chicken is cooked through (if you use chicken on the bone you can cool it and pull it now) Use this broth as a part of your chicken broth.

Start the gumbo by making your roux. Use a heavy skillet and stir together flour and oil until it is a cocoa brown and thick, smooth consistency. You will want to start adding some broth to the skillet to thin your roux, then pour the it into the big pot. Stir like hell. Add chicken broth, stir some more until there are no clumps.Cover and simmer. This will help to thicken the gumbo. Add cleaned shrimp and scallops, cooking on medium heat till shrimp are pink (10 minutes) Add the delicate oysters last. Remove from heat. Let stand for 10 minutes. Serve in a large bowl on top of a scoop of rice, with a garnish of green onions.


Y'all enjoy!

Sandi

9 comments:

Darius T. Williams said...

The seafood gumbo looks amazing!

Char said...

ohhhhhhhhhhhhhhhhhhhhhhhhhh YUM

Leigh said...

That looks delicious, Sandi! Great photo! Great soup!


And next time, you MUST come to our blogger get togther, we will extend the city limits into neighboring cities.

Hugs!

Chef E said...

Oh yeah, I am part cajun with my mom from LA, so pass me a bowl here now, and thanks ya'll!

Elizabeth said...

Sandi

Just to let you know I'm now tracking your blog - it is linked on mine now. My cooking is getting better - you have fabulous and fun recipes.

http://52mealsinoneyear.blogspot.com/

Sandi @the WhistleStop Cafe said...

Leigh~ Next time let me know ahead of time and I will be there! I used to live in Helena... so that counts
DariusT~ I bet you have a gumbo recipe to...
ChefE~I'd love to see you post your gumbo recipe. We had quite a discussion over this one
Elizabeth~ I am glad to know you are following along.

jdeq said...

Sandi - this was a great soup! We're having leftovers tonight. Thanks for sharing the recipe.

Rhoda @ Southern Hospitality said...

That looks yummy! I clipped out that roasted cabbage recipe you posted earlier from somewhere & can't wait to try it!

Sandi @the WhistleStop Cafe said...

Jerry~ it's even better the second night! Store your gumbo and your rice in different bowls and it won't get soggy.
Rhoda~ y'all would love some gumbo!

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