So, week two finds us on Sunday with our Pats having played a Thursday game against the Jets. It was a throwback game indeed. A win is a win but when do you remember us winning two ugly games like this where the D is more than a side function? We’d have to go back almost 10 years. Before we get all worked up about the offense let’s remember three things. First, Ammendola has an amazing rapport with Brady and gutted out a hell of a game. Second, Edelmann caught a heck of a lot of passes against the Jets and before his injury last year was considered a younger Welker. Finally we do have the best tight end in football almost back from multiple surgeries. I know I’m not the only one looking forward to that giant doing his TD machine thing.
So it’s still TGIFS! Yup, a full day of games going on today. I’m going to be out for the 1pm games but I do want something good for the weather today and tonights games. So the choice for today is gumbo. I found this recipe at allrecipes.com and gave it a shot. It rocks and I have found a new favorite spice. This is how I made the gumbo with what I have in the house and locally at my grocery store:
- 1 cup all-purpose flour
- 3/4 cup olive oil
- 1 cup coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 3 quarts water
- 6 cubes beef bouillon
- 1 tablespoon white sugar
- 2 tablespoons hot pepper sauce – I used Tabasco
- 1/2 teaspoon Cajun seasoning blend – I found and love Luzianne cajun seasoning. This stuff rocks and is my new favorite spice blend.
- 4 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato sauce
- 2 (10 ounce) packages frozen cut okra, thawed – couldn’t find locally so I ommitted it.
- 2 tablespoons distilled white vinegar
- 1 pound lump crabmeat
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- Make a roux by whisking the flour and 3/4 cup olive oil together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Add the water and beef bouillon cubes to a crock pot. Stir the roux mixture into the water. Set to low cook and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce.
- Meanwhile, add 2 tablespoons of olive oil in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
I added a cup of rice to the slow cooker for texture. I hope you enjoy today’s games with some excellent gumbo. I paired my gumbo with Hop Session. Don’t forget, the store is open from 12-4 today if you need any bottles and or growlers.