I do 99% of the cooking in our home, but when J decides to step up to the plate, he does not mess around. This weekend he decided it was time to revisit one of his favorite foods: gumbo.
The result was smashing, and we are not lenient judges around here. J achieved the perfect consistency for spooning over rice, and the gumbo had enough soup for sipping while still being full of Dungeness crab (two whole ones!), chicken, shrimp, sausage, okra, celery, onions, and green bell peppers. The only thing it lacked was a hint of smokiness from a smoked ham hock and/or a little blue crab flavor, but given what's easily available in SF it was a phenomenal showing. What a treat to come home to after an afternoon at the gym!
3 comments:
ooooh yummy. I heart gumbo. I actually have been wantiing to make some for the holidays. are you going to be posting a recipe? I had some at my neighbors and the shrimp was dry and she said she added it last. How do you prevent this from happening?
I have to take a pass on this one, because J is the gumbo-master in the house. I only have a vague concept of how he works his magic.
I do know, however, that our shrimp was in the soup for quite some time. We added it toward the end, but we also let the gumbo sit overnight and then re-heated it the next day. It should not turn dry if you've used large, fresh, high quality shrimp and don't chop them up too small.
J is also pretty good at being last minute emergency substitute chef -- i.e. cooking my kaufu, haha...
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