This past week I have had a constant fire in the fireplace, have been cooking spicier dishes, and living in grey sweatshirts. Seriously, this Madewell sweatshirt is so soft and warm! One of the spicier dishes I like to make, and of course, Alex’s favorite is my “Almost Gumbo”. The “almost” is important because while this dish has a lot of the same ingredients as traditional gumbo, I do not make a roux. However, I do add a large amount of Old Bay seasoning and Tabasco for a little extra heat. I have included the full recipe for my Almost Gumbo below, enjoy and stay warm! xoxo
Images via Alex Phillips.
8 Tablespoons unsalted butter
2 green bell peppers, cut
2 celery stalks, cut
1/2 lbs. okra, cut
1 large onion cut
6 canned whole plum tomatoes
14 ounces low sodium chicken broth
2 Tablespoons Old Bay seasoning
2 Tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1 Tablespoon Chipotle Tabasco
1 lbs. large shrimp peeled
1 lbs. turkey or chicken sausage
2 cups cooked white rice
Melt butter in a large pot over medium heat. Add flour and stir until lightly brown (3-4 minutes). Add bell peppers, onion, celery, and okra, stirring occasionally until softened (about 7 minutes). Add tomatoes, broth, Old Bay, paprika, salt, and Tabasco. Bring to a boil; reduce heat and let simmer until mixture is slightly thickened (about 20 minutes). Stir in shrimp and sausage, and cook until shrimp is cooked through (3-5 minutes). Serve over rice.
