A Lettered Life: Weekends on the Water

Well, unfortunately we had a mandatory evacuation to heed this week due to Tropical Storm Debby. Usually us coastal natives laugh in the face of a tropical storm. It's really just a lot of rain and a little bit of wind. We wanted to stay, but when the Fire and Police Departments come knocking on your door and tell you there's a mandatory evacuation underway; (and when your children whom you are trying to teach to always follow the rules are standing right there) you leave.

Down, but not out, I promised my Father In Law's famous gumbo recipe. So, even though we came home, we brought the crabs with us ......

and decided to throw a good old fashioned Hurricane Party (from a safe location, of course)

Here's what you'll need for the Gumbo:

1 dozen hard shelled crabs (or just a pound of crab meat will work)
1 lb of okra (frozen, canned and drained or fresh will do)
1 large onion, minced
1 stalk of celery, minced
1 bell pepper, minced
2 fresh tomatoes or 1/2 can of diced tomatoes (14oz)
1 heaping Tbsp of shortening
1 1/2 heaping Tbsp of flour
1 lb Andouille Sausage
Cajun seasoning to taste (we love Old Bay)

Make a roux with shortening and flour, stir until dark brown. Add onions, bell pepper, and celery. Saute' until vegetables are soft or show wilt. Add okra and tomatoes, saute' a few more minutes. Then, gradually add 2 quarts of boiling water.

At this point, if you have fresh crabs, scald them, remove shells and clean them. Then, add them to the gumbo mixture. If you have crab meat from the store, pick through it and remove any hard pieces and add to the gumbo mixture.

Add your sausage, and boil all together slowly for one hour, seasoning occasionally with cajun seasoning to taste. Serve over rice.

I love to serve it up with a fresh loaf of french bread that I've buttered up, spread with a roasted garlic clove and toasted to perfection.