Monday, March 7, 2011


Happy Mardi Gras! I used a gumbo starter from Williams-Sonoma. Saute onions and bell peppers, add sliced Andouille sausage. Cook a few minutes and then add the starter and chicken stock. Simmer for 2-3 hours. Stir in raw shrimp a few minutes before serving. This gumbo is topped with Dungeness crab meat and served over rice.

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