It is bloody cold.
I mean it.
Each person feels the cold differently, we are all effected by the lower temperatures in different ways. For me my nose feels it. It gets so incredibly cold and even starts to hurt. I never noticed the sharp pain until today when I noticed the one side of my septum aching. If I still had it pierced I would understand but now? Weird.
Well today was very cold. Winter is officially here. I thought I could rock a thin sweater when I went out with my friend but I was very wrong. I should have worn a wool sweater or something. It is ridiculous how cold I was today!
Anyway, it is these types of days that we should enjoy something hot to warm our insides. Heat helps whether it is spice or temperature doesn’t really matter, just as long as it warms you up!
So today I wanted to make a gumbo. Now I had no idea it was going to be such a chilly day, but I am still very happy to have made a gumbo.
Gumbo comes from Louisiana, though it was first made in the mid 1700’s when the African slaves would cook a French soup combined with fish stew. Talk about an ancient food!
When I first was introduced to gumbo I was fifteen and we were invited to a get-together with a couple of daddy’s colleagues. I’m pretty sure the lad who cooked up the gumbo wasn’t even Cajun himself. BUT the meal was spectacular!
It seems that everyone in the oil industry is an expert in something that isn’t originally from their place of origin or passport country. For example dad has a colleague who is Scottish but has a Spanish accent and is far more Venezuelan than he is Scottish. Dad also knows a lad who is Dutch and also is far more Venezuelan than Dutch. So if the non-Cajun whipped up a fantastic gumbo it is pretty normal. At least to us.
Well, I got the recipe from The Housewife in Training Files – LOVE that name! Makes me think of the X-Files but girly, gosh what a nerd I am. The direct link to the recipe can be found here though. I followed mostly everything perfectly except I used fresh okra.
- 1 Tablespoon olive oil
- 1 Tablespoon all-purpose flour
- 2 (130g) green bell peppers, chopped
- ½ cup (115g) celery, chopped
- ½ cup (75g) yellow onion, chopped
- 1 (large) clove garlic, minced
- 1 cup (100g) okra, chopped
- 1 can (410g) diced tomatoes
- ½ Tablespoon dried basil
- ½ Tablespoon dried oregano
- ½ Tablespoon dried thyme
- ½ Tablespoon cumin
- 1/8 teaspoon cayenne pepper
- ½ teaspoon paprika powder
- Small pinch of dried red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups (750ml) chicken broth
- 2 breasts (566g) of chicken, diced
- ¾ cup (400g) frozen shrimp, slightly thawed with tails removed
- 2 Tablespoons cornstarch, mixed with 1/8 a cup cold water – this makes a slurry
What is a slurry? Well it is a semi-liquid mixture such as cement, manure, or cornstarch and water!
In a large pot heat olive oil at a medium heat and mix in flour to make a roux. Once like a paste and fragrant, turn heat to low and mix in vegetables and stir well until vegetables soften. Add diced tomatoes and herbs and spices and cook for an additional five minutes.
While gumbo is cooking, cook your side dish. This usually is rice, however you can also use quinoa as I’ve done.
Add chicken broth, diced chicken, and frozen shrimp. Bring to a boil and reduce the heat to a simmer. Cook for ten minutes or until chicken is cooked. Add slurry and bring to a boil until gumbo has thickened. Serve with your choice of starch.
So for some weird reason my gumbo was more of a soup consistency than a stew. Kinda annoying if you ask me. But it tasted good. AND it warmed us all up. Though I am back to my cold state. If you guys could feel my nose you would all shiver too! It is like ICE!
To try and thicken the consistency we mixed our multicolored quinoa into it. That definitely did the trick.
The biggest issue I had making this was definitely my inability to open up the tin can! Do you ever have the issue where you cannot open a can? I definitely did. Dad actually had to run out to the grocery store and buy TWO more can openers because we were both unable to open my can of diced tomatoes. Ridiculous right?
So now we have an army can opener – does anyone know how to use it? We have a normal one that cuts around the inside of the circumference of the inside of the lid, and there is the can opener that cuts the entire top of the lip off. The first two from the right are the new ones. That last left hand one is the one I couldn’t work. I feel like an idiot.
But I guess we all have our failures in the kitchen. For some people it is forgetting to put flour in brownies, for others it is sprinkling your breakfast with cumin rather than cinnamon (my friends son does this), and then there is me who is unable to open the can with the can opener.
Back to the cold, yesterday I learnt that for the winter the gardeners tend to warm the trees up by wrapping them with the long grass. I guess it really does get cold. This 15ᵒC weather is really cold. Everyone says it. So I guess the trees feel it too. These trees are from the western Cape (closer to Capetown) where it is much warmer, so that is when they wrap ’em in long grass. Interesting right?
Alright, I’m done blabbering. I hope you all enjoy this recipe as much as we have!