Well, this is amazing, making a soup on a Friday and actually blogging about it on Sunday, will wonders never cease. I liked this soup a lot, and even got David to have some with me for Friday supper, which is quite good thing considering the red and yellow peppers dotting the broth - but then again, with all the proteins, from chicken to sausage to shellfish, who would not like this one? I left out the oysters, since neither of us like them, used red and yellow peppers, chicken breasts because I found some in the freezer, and used a mixture of red pepper flakes and cayenne for the zing. It was pretty zingy.
I started with all of these lovely ingredients:
Tossed the veggies into the pot to saute, added the andouille sausage to do same,then simmered them together:
And then I made a roux, which is very simple, but you do have to do it slowly to get a nice brown color - this picture was taken shortly before it was brown enough:
After adding the roux and the chicken broth to the pot, I let it simmer for about an hour, then turned off the flame. Later, when it was time for dinner, I brought it back to a medium heat, then added the shrimp and scallops for a short, maybe 5 minute simmer, just until the shrimp turned pink. Over rice, with some fresh country bread, it was gumbo for dinner.
Because we are going to be away next weekend, I am going to make Pea Soup (my choice) tomorrow.
Comments (3)
That gumbo looks fit to eat!
So now the big question... did you drink red or white?
:-)
Posted by sandi @ the whistlestop cafe | January 25, 2009 8:10 PM
Posted on January 25, 2009 20:10
This looks great. You did a far better job with your roux than I (we were hungry and it was late! LOL)
The pea soup will have to wait until we return from CA.
Leftover gumbo for us tonight!
Posted by Jerry | January 26, 2009 3:47 AM
Posted on January 26, 2009 03:47
Love the gumbo. It looks really good. Your photos are great.
Posted by Barb Cabot | January 29, 2009 2:58 PM
Posted on January 29, 2009 14:58