The house smells like gumbo tonight.
Banjo Man and I have been cooking for the past hour or so. All that’s left is to peel and devein the shrimp.
Let me tell you about the shrimp. I spent two hours online Wednesday in order to discover what kind of shrimp was extra safe to buy. USA wild caught gulf shrimp is at the top of the list, so Banjo Man and I went to several stores to hunt them down.
It was actually kind of fun. We ended up with smoked salmon and apple turnovers, too.
Tomorrow night some gumbo-lovin’ folks are coming over for dinner. While I usually make sausage and chicken gumbo, this time it’s shrimp, okra and andouille sausage in the big pot.
It’s a little late for Mardi Gras, but we’re not looking at the calendar.
P.S. We’re going to wake up to a -7 temperature Sunday. Not fun. Unless we stay home and eat leftover gumbo all day……..