Cold Day equals............. GUMBO

Not too long ago I mad a huge pot of Gumbo and in just 2 short days, the contents of that pot magically disappeared. (I blame Trent, lol) I wanted to share my recipe with you just as a tasty option to have on a cold day. (This is a great dish for guys while they're watching Sunday night football, lol)

So because I love seafood, and so does Trent, I did a Seafood Gumbo. It reminds me of New Orleans and Emeril Lagasse for some reason.I jam packed it full of BOLD and EXCITING ingredients so I could have an overload of wonderful flavors going on. Here's what I put in it.......

1 pound Large Shrimp peeled and deveined (You really don't have to devein the shrimp. The vein will NOT kill you, lol)
1 package of Chorizo chopped to bite size pieces (Spanish Sausage. It's spicy and yummy!!)
1 can of baby clams, juice and all
3 stalks of celery diced
2 tbsp flour
2 tbsp Olive Oil
2 springs of Fresh Dill, Thyme, and Lemon Grass (Yea, I just got a little fancy on ya, but it tastes so good!! So hush up and buy it, lol.)
8 cups of Seafood Stock (You can make your own by boiling seafood shells and tid bits for about 4 hours in seasoned water. Cuts out the middle man, and is soooo cheap)
2 large onions diced
1 large green bell pepper diced
3 tbsp Gumbo File (A special gumbo seasoning that will give you that "gumbo" flavor. This is a must have!!)

Ok, so this is how it works..... Pay attention, it is sooo easy.

In a large pot, heat the Olive Oil to medium high. Add the celery, onions, and bell pepper. Saute until soft and colored. About 10 mins.

Add the flour and gumbo file. Mix in with the veggies. It should look really weird, lol.

Ok now, add in the seafood stock, fresh herbs, and bring to a rapid boil, and then keep it simmering for at least 15 minutes.

In a skillet, saute the chorizo for about 3 mins, then add it to the big pot simmering.

Add the shrimp into the big pot and turn off the heat. The shrimp will cook in about 3 mins.

Serve over rice and you've got yourself a winner!!!!