Mark arrived for a visit last night, and I made gumbo. Seriously, a food that contains sausage, shellfish, and okra -- could there be anything holier? The recipe was a hybrid of several Prudhomme recipes -- spice mixture from one, okra instructions from another, andouille amounts from a third. I made the stock from several batches of shrimp shells saved up in the freezer and toasted in a dry hot pan before being simmered for about an hour. I added garden tomatoes as well. And we happened to have some leftover smoked chicken, which rounded everything out.
It was the kind of chopping- and stirring-intensive meal perfect for three people standing around in the kitchen drinking too much. We moved from gin and tonics to Yuengling to pinot noir to scotch, and this morning we all feel it more than a little. Fortunately there is gumbo for breakfast.
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