I mentioned in my last post that I went on a beautiful trip to the beach with my sister, my mom, and my mom’s best friends.
It was an amazing girl’s trips, with different generations, so much knowledge, advice, laughter, making memories, and did I mention laughter? It really is the best thing for the soul. Laughter paired with sunrise & coffee, sunset & cocktails and the constant sound of the tide coming in and out, life doesn’t get much better. Thank you, Jesus!
One of the ladies, who has a blog, Syd (On Seeking) Savvy, mentioned that they always have gumbo at the beach. What a genius idea. Why have I never thought of it? She said it’s perfect for the day that rains (which always happens) and it was a little chilly at night in September, so it was a done deal.
We had these Old Bay Scallops & Grits the morning before for brunch and the leftover seared scallops were the best addition to the gumbo. If you don’t have them, you can leave them out, but I would recommend making the scallops to add, because it was SO delicious.
I will never take a week-long beach trip again without making this gumbo.
- 1½ lbs. of Shrimp, shells on
- 8 oz. of Clam Juice
- 3½ cups of Water
- ½ cup of Vegetable Oil
- ½ cup of Flour
- 2 Onions, diced
- 1 Red Bell Pepper, diced
- 1 bunch of Celery, diced
- 8 cloves of Garlic, minced
- ¼ cup of fresh Thyme
- 2 teaspoons of Salt, more to taste
- 1 teaspoon of Black Pepper, more to taste
- ½ teaspoon of Cayenne Pepper, more to taste
- 3 fresh Bay Leaves
- Smoked Sausage, 12 oz., sliced into rounds
- Fresh Okra, 12 oz., sliced
- ¼ lb. of Seared Scallops, (cut into bite-sized pieces)
- ½ cup of fresh Parsley, minced
- 1 bunch of Green Onions, sliced, green & white parts
- Optional: Rice, for serving
- First, rinse and peel the shrimp. Set the shrimp aside and place the shrimp shells in a deep stock pot with 4½ cups of water. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes. Strain the stock and add clam juice and 3½ cups of cold water. Discard shells and set stock aside.
- Heat the vegetable oil over medium heat in the deep stock pot, when hot, add the flour and stir with a wooden spoon, cooking the flour and creating a roux. You know your roux is done when it smells toasty and the color is in-between milk and dark chocolate. If your pan starts to smoke, remove from heat, continue stirring, reduce heat slightly and wait a minute or so for the pan to cool down before adding back to the heat.
- Add the onion, bell pepper, celery, garlic, thyme, salt, pepper, and cayenne to the roux. Cook for about 10-15 minutes, until the vegetables soften, but are still crisp.
- Add the stock to your pot, in a steady stream, stirring vigorously incorporating the roux into the stock. Add bay leaves and reduce heat to medium-low and stir occasionally for 30 minutes.
- Remove bay leaves and add the sausage, and continue the simmering, stirring occasionally for 15 minutes. Add the okra and continue simmering and stirring occasionally for another 15 minutes.
- Add the shrimp and seared scallops (if using) and cook for 5-7 minutes, until the shrimp are cooked through.
- Remove from heat and stir in parsley and green onions, taste and add more salt, pepper, and cayenne, if needed.
Happy Cooking, The Barbee Housewife