My partner made the roux, and here’s the rest of what we added:
• 1 onion, diced
• 2 stalks of celery, diced
• 1 green bell pepper, diced
• 1/2 yellow bell pepper, diced
• 2 large tomatoes, diced
• 2 handfuls of okra, diced
• A few cloves of garlic (of varying sizes), minced
• 1/4 of a pack of group sausage meat (leftover from when I made The Soup the other day)
• 3 white boudins with scallops, sliced
• A generous handful of shrimp (already had shells and tails removed, I deveined them)
Unspecified quantities because I tend to play things by ear when I cook and I usually, slowly, add more as I go along:
• Chicken stock
• Tony Chacere’s Creole seasoning
• Red pepper flakes
It was a perfect dish to make because we already had most of the ingredients sitting around at home; my partner only had to get shrimp and the green pepper!
Normally I wouldn’t put boudin in gumbo, we had some left over from the holidays _and_ they were made with scallops, so I thought the pork + seafood combination would work nicely here. I browned them in a pan, and since boudins release a lot of grease when they’re cooked, I sautéed some of the vegetables in the pan afterwards to absorb the flavor.
The final product was served over rice and topped with Tabasco. I already can’t wait to eat the leftovers!
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My partner made the roux, and here’s the rest of what we added:
• 1 onion, diced
• 2 stalks of celery, diced
• 1 green bell pepper, diced
• 1/2 yellow bell pepper, diced
• 2 large tomatoes, diced
• 2 handfuls of okra, diced
• A few cloves of garlic (of varying sizes), minced
• 1/4 of a pack of group sausage meat (leftover from when I made The Soup the other day)
• 3 white boudins with scallops, sliced
• A generous handful of shrimp (already had shells and tails removed, I deveined them)
Unspecified quantities because I tend to play things by ear when I cook and I usually, slowly, add more as I go along:
• Chicken stock
• Tony Chacere’s Creole seasoning
• Red pepper flakes
It was a perfect dish to make because we already had most of the ingredients sitting around at home; my partner only had to get shrimp and the green pepper!
Normally I wouldn’t put boudin in gumbo, we had some left over from the holidays _and_ they were made with scallops, so I thought the pork + seafood combination would work nicely here. I browned them in a pan, and since boudins release a lot of grease when they’re cooked, I sautéed some of the vegetables in the pan afterwards to absorb the flavor.
The final product was served over rice and topped with Tabasco. I already can’t wait to eat the leftovers!