Seafood Gumbeaux

Yeah, you read that right. Gumbeaux.... gumbo. Missing NOLA sure does make one make a lot of good home cooking. Below is a recipe I made this weekend. It's the okra version -- not file version. It definitely hits the spot. Enjoy!

Ingredients
6 tablespoons flour
1/2 cup shortening
6 cloves garlic, chopped
1/2 cup diced onion
1/4 cup diced bell pepper
1/2 cup chopped celery
8 ounces diced andouille sausage
2 pounds peeled raw shrimp
1 (8 ounce) can tomato sauce
3 quarts water
1.5 pound claw crabmeat
1/4 bunch parsley, chopped
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
3 bay leaves
8 ounces of okra (chopped) (frozen or fresh)
1/2 pint oysters with juice
Salt and pepper
Hot Sauce

Directions
Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add a few pinches of salt and pepper. Stir. Add sausage and cook for 3 - 5 minutes. Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well. Add all other ingredients except okra and oysters. Cook for 1 hour.

Add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer. Add Salt and pepper to taste.

Serve over steamed rice. Add a dash of hot sauce if you want to spice it up a bit.

St. Patty's Day

This is going to be the first St. Patty's Day for hubby and I in Chi-town. We're super excited. We'll be watching the river dyed green and drinking massive amounts of green-colored beer. I was thinking about making something simple and Irish. I'm thinking bangers and mash or fish and chips. Even the shepherd's pie may make the cut. I think it's time for a little kitchen experiment this weekend. I'll post the recipe once I'm done experimenting with flavors. I need some ideas, anyone have any Irish faves? Let me know.