This gumbo recipe calls for sausage, shrimp, chicken and more. It's quick, easy and tasty.
Sundays call for stews. The kind of stew that simmers all day on the back burner while you tidy up the house, do a few loads of laundry, clip coupons, and pay bills. Stews taste best after a long successful day of errand-running and task managing. If all of your laundry is folded and put away, the stew is transcendent.
Wait, who has time to accomplish that many errands in a day? Who crosses off everything on their to-do list and has a delicious dinner on the table?
You! That's who!
The trick to this speedy gumbo is pre-toasting the flour. Think of your oven as a tanning bed. The flour tans in the warm oven and turns a nice shade of Spring Break bronze.
I recommend making at least 1 cup of browned flour to keep on hand. Use leftover toasted flour in other stews, gravies, and Béchamel sauces.
Another perk of this gumbo is that it doesn't feed an army. Everyone knows gumbo get spicier with age, so leftovers are sometimes precarious. This speedy small pot of gumbo lets you have a taste of New Orleans on your plate in two hours. Most of that time is hands-off, letting the sausage and vegetables cook in the broth.
A couple that eats spicy food together, stays together.