Mardi Gras Gumbo

On our last visit to New Orleans, Sean fell in love with the gumbo at the French Market. I said I could probably figure out a way to make something that was just as delicious, though I certainly cannot mimic the atmosphere. Saturday was my second time making seafood and sausage gumbo using this recipe. I follow it exactly with two small exceptions - I omit the okra and I substitute butter to supplement whatever bacon dripping I have been able to save up in the fridge. For the shrimp and crab, I watch the sales at my favorite Alaska seafood purveyor and stock up when there is a deal. For the andouille sausage we hit up our 100+ year old neighborhood meat market, Oliver's.

Gumbo simmering before adding the seafood.

The entire process takes an afternoon, but what a great way to spend a chilly, winter Saturday! We enjoyed it fresh from the stove and then leftover with freshly baked sourdough bread for dipping on Sunday.

I also try not to waste anything in the kitchen, if I can help it, so I made stock out of the crab and shrimp shells on Sunday. I even used up a lemon that Sean had removed half the peel from for Sazerac's to go with the gumbo. The stock is in the freezer for use when I make the next batch of gumbo or a batch of Alaska Seafood Chowder (another winter favorite!)

The start of a flavorful seafood stock.

I also prepped my meyer lemon limoncello for mellowing. It's hard to wait, but it's got 2 weeks to settle now that I mixed the infused vodka with the sugar syrup. In two weeks I'll be ready to sip!