Gumbo you didn’t

Mistakes. Mistakes were made.

First of all, I am so, so painfully white. And from the Northeast. But I said, “I’m going to try and create my own as authentic as possible Gumbo recipe!”

But you know, without tomatoes.

Or okra, because my husband hates them.

But I was gonna try anyway. I made the dark roux (it probably could have gone a bit darker but I got scared). I may have added a bit too much liquid. I added the trinity, garlic, the creole seasoning. All the proteins. It looked…pretty killer tbh.

But I know. I know exactly where I messed up. I bought Crystal hot sauce. And then I added not a drop. No, I put a splash in. That one little tiny splash made my wimpy butt dang near pass out.

I ate it anyway and I really loved it.

But the pain. Oh Golly.

Anyway, here is the recipe:

Gumbo?

  • 1/2 Cup flour
  • 1/2 cup vegetable oil
  • 1/2 lb Dungeness crab clusters
  • 1lb chicken breast, cubed
  • 1 package andoullie sausage, sliced
  • 1 lb peeled and deveined shrimp
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup diced bell pepper (I used red and green, but I think green is traditional)
  • 4 cloves garlic, minced
  • 1 1/2 tsp Creaole Seasoning
  • 1-2 bay leaves
  • 1 Tbs File powder
  • 4 cups chicken broth
  • 2 cups water
  • Salt and pepper
  • Hot sauce to taste (good lord be careful)
  • Cooked white rice

Whisk flour and oil continuously until a dark roux is formed. Add celery, onion, garlic and pepper. Stir until vegetables are a little tender, 5 to 10 minutes. Add creole seasoning, and a little salt and pepper to taste.

Pour broth and water into pot. Stir.

Add chicken, sausage and crab. Add bay leaves. Bring to a boil, reduce heat and simmer 45 minutes to an hour, adding shrimp the last 15 minutes of cooking.

Add File powder to thicken gumbo and adjust seasoning as needed. Add hot sauce to taste.

I cracked the crab and tossed the meat into the gumbo, removing all the shell as well as the Bay Leaves.

Serve hot over rice.

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LARPmom’s Roasted Red Pepper Lasagna

Good evening everyone!

Tonight, I’m going to share a recipe for one of my favorite comfort meals: Lasagna. There’s a big difference between my Lasagna and the normal stuff: I don’t use tomatoes. Not because I don’t like them, I actually love them. But with the birth of my oldest child came a diagnosis for a condition called Interstitial Cystitis, which is a pain in the butt. I can’t have certain high potassium foods, one of which is tomatoes! Ahaha*sobs in Italian*

Ahem.

Here is the recipe:

Ingredients:

  • Lasagna noodles cooked to package directions
  • 1 cup grated parmesan
  • Fresh mozzarella cheese, 2 rounds, cut into small cubes.

Sauce:

  • 4 red bell peppers, halved and roasted for 20 minutes at 450°F, steamed in glass bowl with lid to help remove skin.
  • 8 cloves garlic, crushed
  • 3 bay leaves
  • 4 diced carrots
  • 2 diced celery stalks
  • 1 diced onion
  • 1 handful Italian parsley stems
  • 2-3 cups merlot or red wine
  • 1-2 water or chicken broth
  • 1 parmesan heel
  • 2-3 Tbs extra virgin olive oil
  • Smoked paprika

Instructions:

Blend red pepper and garlic in food processor until smooth.

Saute’ diced veg in oil over medium heat. Add wine and whisk to deglaze pot. Pour puree into pot. Add water or broth. Bundle cheese heel, stems and bay leaves with kitchen twine. Add to pot with some salt and pepper to taste. Bring to boil, reduce to simmer, cook for 30 minutes with lid on.

Remove lid. Stir, add a small palm full or two of smoked paprika.

Add miniature Turkey meatballs, simmer another 5 to 10 minutes. Remove herb bouquet and cheese rind.

Turkey meatballs (Giada style)*

  • 1/4 cup plain bread crumbs
  • 1/4 cup chopped Italian parsley leaves
  • 2 large eggs, lightly beaten
  • 2 Tbs whole milk
  • 1/2 cup grated parmesan cheese
  • 3/4 tsp salt
  • 3/4 tsp pepper

Instructions:

Combine ingredients in large bowl and form into little meatballs. Cook stovetop in oil or bake at 375 on cookie sheet for 15 minutes (I bake them on a greased cookie sheet because it is faster overall).

Ricotta cheese mixture

  • 1 handful Italian parsley leaves, chopped
  • 2 beaten eggs
  • 1/4 cup grated parmesan
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 large container ricotta cheese
  • 1/2 tsp dried oregano

Instructions:

Combine ingredients in large mixing bowl and set aside.

Assembly:

Spoon a small amount of sauce into bottom of a large casserole or deep rectangular dish. Lay down some noodles lengthwise to cover bottom of pan. Add a layer of ricotta, then sprinkle with parmesan and mozzarella.

Spoon over sauce and meat. Add a layer of noodles crossways in pan this time, and repeat, alternating noodle direction to give strength and bite to layers.

Finish with a layer of noodles running lengthwise, topped with meat sauce, mozzarella and parmesan cheese.

Cover with lid or foil and bake in preheated oven at 375° for 25 minutes.

Remove lid or foil and bake an additional 25 minutes. Rest for 15 minutes prior to serving.

*The meatball recipe I got from Giada de Laurentiis’ Everyday Italian cookbook and I modified it slightly to suite my needs. Please check her out and show her some love! Her recipes are fantastic and I’d use a lot more of them if I were able.

Where you can buy her cookbook

Browse more of her recipes at Food Network

Thanks for stopping by! I hope you love this recipe as much as I do. It was really fun to create.

The Journey Begins

Hiya!

I’m a busy mom with two kiddos who loves cooking, baking and most things geeky and nerdy. Husband and I love to LARP and if you dont know what that is…I would suggest looking up a local group to go and try it! On this blog I’ll be posting mostly my own recipes, or mentioning ones I love from other places on the web with links, and a few stories about the weird nonsense we all get into here. Welcome!

Good company in a journey makes the way seem shorter. — Izaak Walton

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