The New York Times Magazine wrote about Eula Mae Dore, a Cajun cook who never trained professionally, never used a recipe, nor did she ever use measuring cups or spoons. It was reported, “she had a maraschino cherry jar, and she made everything with it”. We clipped this quick Shrimp and Sausage Gumbo from the article and saved it for today. Here’s the recipe, Eula Mae-style.
In addition to a few basic pantry items you will need about one pound of andouille or chorizo sausage, a pound of shrimp (peeled and deveined), a green pepper, chicken stock and a bag of frozen okra. Serves 6.
Heat 2 Tbls. vegetable oil in a large saucepan and cook sausage, until brown. Remove to a bowl. In same pan, heat 1 Tbls. oil over medium heat and stir in about 2 Tbls. flour. Cook until roux is lightly brown. Add 1/2 c. chopped onion, 1/2 c. chopped green pepper, and a clove of garlic minced. Scrap brown bits from bottom of pan and cook until soft (about 5 minutes). Stir in 2 c. chicken broth and bring to boil. Cut sausage into 1/4-inch slices. Add sausage, 2 c. sliced okra, 1/2 tsp. salt, 1/2 tsp. Tabasco, 2 bay leaves, and 1/8 tsp. cayenne pepper, or more to taste. Cover, reduce heat to low and cook for 20 minutes. Stir in shrimp and remaining green pepper, cut into thin slices. Simmer until shrimp turn pink, about 5 minutes. Remove bay leaves and add more salt and cayenne, if needed. Serve in soup bowls, over hot rice.