On a brighter side, I can't wait to finish up this quarter and be at home where I can cook! The very first thing I'm going to make is gumbo!!!!! Gumbo is the best in any season, but I like it in the summer because you can eat it cold with a slice of bread and it's got just enough of a bite to match the warm weather. When I make gumbo I usually just throw a ton of stuff in a pot, mainly what I have in the fridge veggie-wise. Here is the basic recipe I use, but I usually go off of it and just change up the spice amount and use what's laying around.
1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp
1 cup long grain rice
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp
1 cup long grain rice
Try it out! It's super yummy!
Ok, well back to studying!
