#20: Chorizo Gumbo 2
Some of you may know that for my 29th birthday, I created a list of 29 things I want to do before turning 30 next January.
Before this weekend, I had accomplished two of those goals.
But now, I can cross off a third from the list: I made a big heaping batch of chorizo gumbo for Tim’s birthday dinner this week.
(Do I get a medal for that? How about an Abita?)
This particular recipe is one of my signature meals. It’s a greatest hit, a crowd-pleaser, and a dish that I could eat over and over and over again if it didn’t take so much time, effort, and money to make it.
And it’s unique deliciousness was actually the product of a new cook’s mistake.
Because when you send a 22-year-old out into world to purchase things like “andouille sausage,” she might just think, “Oh hell, I can’t find the stupid andouille anywhere. What about this spicy Spanish chorizo here? It’s sausage! It’s spicy! It will do!”
And that spicy Spanish sausage transformed an already tasty recipe for Louisiana Seafood Gumbo into a spectacularly unique and flavorful recipe for Kristen’s Chorizo Gumbo.
Palacio's hot chorizo, celery, onions, green peppers, and garlic
I've never burned the roux. NEVER. (And that's why I couldn't take a picture until after I added the vegetables to the roux.)
Mussels. They deserve to be celebrated more often. Not just because they're delicious. But also because they look like vulvas. (YES I JUST SAID THAT!)
Simmering (homemade) fish stock
GUUUMMMMMBBBOOOO! (Say it like Oprah with me.)
