Despite my change of plans on Friday, it turned out to be a great weekend. Kevin made a delicious dinner on Friday Night – crostini with roasted grapes & ricotta, pork with tomato, arugula, & prosciutto, and chocolate chip cookies with vanilla ice cream for dessert (a nod to our first date). On Saturday our good friends Hayley, Diego, Bekah, and Carson came down to visit for the day. Lots of cheese, wine, NYC trivia, and more wine were had. Sunday was spent catching up on the things I had planned to do on Friday – namely Downton binging and some light recipe organization. And of course, the Golden Globes while digging into warm, hearty bowls of this Seafood & Shrimp Gumbo. After a busy, cold weekend, we were ready for something comforting and soul-warming while I got my girl-crush fix of Tina & Amy (though there definitely wasn’t enough of them!).
Seafood & Sausage Gumbo
makes 4 servings
1 tbsp olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 lb sweet italian sausage, casings removed
1 green pepper, diced
1 14.5-oz can fire-roasted diced tomatoes
2 cups chicken broth
1 bay leaf
1/2 tsp dried oregano
1/2 tsp chili powder
5 dashes hot sauce
1 lb frozen uncooked seafood mix (scallops, shrimp, calamari)
1 cup quick-cooking brown rice
1. Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until just tender, about 5 minutes.
2. Add sausage, breaking up with the back of a wooden spoon, and cook until no longer pink, about 8 minutes.
3. Add the green pepper and cook for 2 minutes more.
4. Add the diced tomatoes, broth, bay leaf, spices, and hot sauce. Bring to a boil, reduce to a simmer, and add the seafood and rice. Cover and let cook until rice is tender, about 20 minutes. Garnish with fresh parsley and lemon wedges.