
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Gumbo is one of the most comforting stews you can make for the colder months. Although, it tastes so dang great you can’t blame people for eating it all year round. This gumbo is rich and silky, largely thanks to a super dark roux. The roux is the base for all gumbos – creole roux are lighter in color similar to their French counterparts, while cajun roux are deep brown – like swamp water. But, the color of your roux determines the thickness and the flavor of the final stew. Making a roux is somewhat of an art form, albeit a simple one. So much so, I dedicated an entire page to the topic of how to make a roux. I definitely recommend you give it a read, particularly to have a reference to the roux color chart.
When it comes to the shrimp, you have a tough choice to make. Two, actually. The first question involves shrimp size – do you choose smaller shrimp so there’s more chance of scooping up a delicious crustacean on your gumbo spoon? Or do you splash out and select plump, oversized mega-shrimp . There is really no wrong answer here. You’re still the winner either way. But, you will need to adjust the quantities depending on the size of the shrimp you choose. Remember – it’s better to have a gumbo that’s generously packed with lots of the good stuff, than to have to fish around in the broth for one measly shrimp.
Andouille sausage is one of the famous Louisiana sausage varieties, along with boudin. Andouille is a coarsely ground pork sausage that has been precooked and smoked. So, not only does it impart a ton of flavor from the pork fat, but it adds a lovely smokey note, too. It’s a hearty and robust sausage that can really hold shape even amidst the simmering frenzy of the gumbo pot. To layer even more flavor, I sear the cut sides of the sausage so they develop a deep and delicious golden brown crust.
Here’s the recipe:
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.
The classic popper gets a Cajun crawfish twist with this recipe that can be made on the grill, oven or smoker.