Food: Shrimp & Andouille Sausage Gumbo, Nawlins' Style

My boyfriend & I love to travel to New Orleans, his parents just got back from a trip so I was inspired to do this blog on a Traditional Southern favorite, Shrimp & Andouille Sausage Gumbo. We had Matt's parents over (Photo to right: Halloween dinner decorations) & I created a crowd pleasing gumbo. Only thing people wanted to change was to add a little tabasco, which is a normal request!

To make about 8 - 10 servings of the Shrimp & Andouille Sausage Gumbo you will need:
* 1 lb Seafood
* 1 lb Andouille Sausage
* Cajun Gumbo Mix
* 8 cups chicken broth or water
* 1/2 large chopped onion
* 4 garlic cloves
* 1 bunch green onions sliced
* 1/4 cup chopped flat leaf parsley (dried parsley will work)
* Old Bay or Creole seasoning

Take your pre-cooked Andouille sausage or cook in a skillet on medium heat for about 5 minutes or until browned, drain on paper towels. Once drained cut into 1/2 inch small slices. Clean up shrimp, if needed, place on plate as shown below.

 

In a 4 quart pot combine 2 quarts of chicken broth/stock or water (I used water) and Gumbo Mix. Stir constantly well and bring to a boil.

Once boiling add 1lb pre-cooked sausage and 1lb shrimp, add in garlic, onion, chopped green onion, parsley and creole seasoning. Cover then bring to a 2nd boil. Reduce heat to medium/low and simmer for 15 minutes. Serve over Tomato Herbed Rice.

 

To make Tomato Herbed Rice you will need:
* 2 cups brown rice
* 4 cups water
* 1 14.5oz can diced tomatoes
* 2 cloves garlic
* garlic salt / spices

In a 2nd medium sized pot bring 2 cups of brown rice and 4 cups water to a boil. Add in 1 can of diced tomatoes and garlic. Turn heat down and let simmer for 45 - 50 minutes. I like to add garlic salt and Old Bay Seasoning as well. (Below is a photo of everything simmering)

 

To make Dark Cherry Date Flatbread you will need:

* Pitted Dates

* Flatbread or Sourdough baguette

* Light cream cheese or goat cheese

* Dark Black Cherry Balsamic Vinegar

 

This is a very simple and delicious appetizer to make. Just spread cheese onto bread, add dates, bake for 5min. pour a little drop of the dark black cherry balsamic vinegar and serve to your guests.

Here is a photo of Matt & I enjoying New Orleans last year, September 2012 at one of our favorite spots, the dueling piano bar of Pat O'Brien's!

Until we blog again, XoXo Sister Cooks Connie & Jenn