If I were the same me four, five, ten years ago, I would be getting ready to go out with my friends and sorority sisters for an epic NYE night. Now, I am snuggled up by the fire with my husband, baby, and our husky. I honestly wouldn’t have it any other way. In lieu of the many traditions that many people follow today, the one that is my favorite is eating black eyed peas on NYE. My mom always made us eat them!! Today was actually our first “snow” of the year, so I knew I wanted to make something to warm our bones. I decided to make gumbo and add in my black eyed peas! Alas I give you New Year Gumbo! This was the best gumbo I have had on this side of the LA/TX border. The shrimp literally fell apart in your mouth, the broth was savory, and the veggies absorbed all that flavor. Even my husband made the comment that he was excited to eat it over the next few days! Throw a little bit of olive oil in your Dutch oven and add in your the onion, garlic, green bell pepper, celery, and spices. Cook them until they are tender. Throw everything else in bring to a rolling boil, and let it simmer until you are ready to eat it! I let it simmer for about 4 hours. Everything was luscious and tender! Ingredients:
1 Large onion chopped 3 minced garlic cloves 1 green bell pepper chopped 3 celery ribs chopped 3 cups of black eyed peas 14 okra chopped 1 14.5 oz can diced petite tomatoes 12 oz. sausage sliced( I used sausage links but you can use any kind. andouille is traditionally used.) 1 lb shrimp peeled, deveined, and tail removed 6-8 cups of chicken broth 2 Tbs of hot sauce 1 tsp cayenne pepper 2 tsp Italian seasoning 3 tsp gumbo file salt and pepper to taste Directions: 1. On med-high heat sauté onion, garlic, bell pepper, celery, and add in your spices. 2. Add in everything else, and cover with the broth. 3. Bring to a boil, and then cover and simmer until ready to serve. 4. Serve over rice!
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