I made some awesome gumbo last week.
And shh.. don’t tell anyone… I used a mix.
This came out really well and didn’t cost much because I used a leftover bratwurst from the night before and the tail meat from shrimp I cooked for another dish.
It was about 1 1/2 pounds of large frozen shrimp, and I just cut off the tails and saved them in a baggie in the freezer. Then to make the gumbo I peeled the tail shells off and used the little bits of meat inside.
This worked great because my kids hate taking the tails off their shrimp anyways. They always complain.
Wow, are we spoiled Americans or what?
So here’s the gumbo recipe:
- Cooked bratwurst sausage, chopped up small
- bits of shrimp meat
- 4 Tbsp butter
- can of diced tomatoes
- 6 cups water
- gumbo mix
In a big pot, melt the butter on medium and cook the shrimp pieces. Add the sausage bits until it’s all cooked together. Scoop out the meat and leave the butter and grease in the pot. Put the meat aside for later.
Put the water and gumbo mix in with the butter. Whisk it until the lumps are gone and increase the heat to high. Keep stirring until it boils. Turn the heat down to low.
Dump in the tomatoes and put the meat back into the gumbo. Simmer 30 minutes, stirring occasionally.
Serve with cooked rice.
Oh yeah, and hide the Zatarain’s box and tell people, “It’s my grandmother’s recipe. Takes ALL DAY!”