Spicy Shrimp and Sausage Gumbo

I’ve never made any Cajun or Creole food, so I figured it was about time to experiment.  This is a Cajun-style recipe because the base of the gumbo is a dark roux and the aromatics are the trinity of onion, green pepper and celery.  This recipe is based off the “Spicy Seafood Gumbo” from Emily Ansara Baines’s “The Unofficial Hunger Games Cookbook,” although I added sausage, forgot to buy celery and the store didn’t have any okra.  Okra is an awesome vegetable, you should add some if you have it.  But anyways, this is a pretty easy and turned out pretty delicious. DSC_0298 Spicy Shrimp and Sausage Gumbo

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 4 green onions, sliced
  • 2 sticks celery, diced
  • 1 green bell pepper, diced
  • 2 tomatoes, chopped
  • 1 cup clam juice
  • 2 tbsp seafood seasoning, I used some crab/shrimp/crawfish boil seasoning I found at the grocery store
  • 2 tbsp Louisiana-style hot sauce
  • 1 tsp cayenne pepper (less if you want less spice)
  • 2 lb shrimp, peeled and deveined
  • 1 sausage of your choosing, I used boudin sausage made of pork and pork liver
  • 1 box of rice, I used Zatarain’s brand Dirty Rice Mix

Start by boiling water for the rice and prepare per the box directions. Heat the butter in a heavy skillet over medium heat.  Take a wild guess at what I used… DSC_0284 THE DUTCH OVEN DUH. When the butter is melted, add the flour and stir with a fork or whisk.  I have this super nifty flat whisk and it rules at making a roux.  It’ll initially foam up a bunch like this: DSC_0285 So the tricky part about making a roux is that it’s so easy to burn it’s insane.  When you’re doing this part, make SURE you’re constantly stirring and watching it.  I stopped for 10 seconds to take a picture and ruined my first attempt; had the whole house smelling like burnt popcorn and you DON’T want that in your food, it’ll taste naaaasty. Just keep stirring.  Slowly it’ll start to get golden. DSC_0288 And it’ll get a little brownish… DSC_0290 Keep stirring constantly, you want your roux to be as dark as possible without having any burnt bits. DSC_0291 Keep going until it’s EVEN MORE brown.  DO NOT STOP STIRRING seriously it’s not fun to stir that long and burn it. DSC_0293 Continue reading

Eden East at Springdale Farm

I was set to go to the soft opening of Eden East (located on the east side at Springdale Farm) a month or so ago, but both nights ended up being rained out, so I was very much looking forward to spending an evening eating out on the farm.  Eden East is a reservation-only (you can do them all online via Open Table, a sigh of relief for me, who is a serious phone-a-phobic) weekend-only restaurant right on the grass by the farmhouse on Springdale Farm.  The menu is seven courses prix fixe set at $60 and changes every weekend based on what’s freshest coming off the farm.  We also had both vegan and gluten-free diners and they had no issues being accommodated, which is always a plus.

IMG_2825

The atmosphere at Eden East is relaxed and quaint under the shade of a huge tree laced with hanging lights.  I also enjoyed the long picnic-style tables that allows you to interact with parties on either side of you.  It also added to the excitement when you saw your neighbors drooling over the courses you still had coming.

The kitchen.

The kitchen.

Continue reading