It’s winter, and here in Kentucky, it is COLD. For me, that means lots of soup and blankets. I stumbled on a gumbo recipe that I HAD to share. It’s so good, and makes quite a bit. It’s great to freeze and reheat later in the week or month, and it’s a lovely warm meal for these cold months.
I know a lot of people start the resolution in the new year (I’m doing this also), and this recipe fits in with that. It’s mostly veggies and shrimp, and it pairs great with quinoa, which is a great way to get some healthy carbs in (but if you’re going low-carb, the quinoa can totally be left out!).
Like I said, there were plenty of leftovers. I’ve packed it for lunch the past two days, and I ate a bowl when I made it, and there are still quite a few bowls left.
Shout out to my parents who got me this really awesome little Crock Pot for Christmas! It’s called a lunch Crock Pot, and it is amazing! It’s perfect to pack a single serving of food for lunch when I’m at work. I plug it in at my desk a couple of hours before lunch, and it heats up my food while I work. I don’t have to spend a large chunk of my lunch reheating my food! And it heats the food all the way through and keeps it warm while I eat, which is usually an issue for me at work.
Check out the recipe from With Salt & Wit here. I did end up leaving the chicken and celery out, and used a pound of shrimp. Also a little warning, this was on the spicy side. If you want to tone that down, I’d suggest using less cayenne pepper and cajun seasoning. It was GOOD, but it was almost a hair too spicy for me.
I would also suggest giving yourself a little longer than suggested for the food prep. I’m pretty slow at cutting up veggies, and I bought shrimp with tails, so I had to take those off. I didn’t slice my veggies before starting to cook, and I think that was a mistake.
Enjoy this yummy recipe! Let me know if you try it and how it turns out! Let me know your favorite winter recipe in the comments!