I went to school at The University of Houston, and I truly miss the goodness of southern cookin.
Then I got a craving for some Gumbo and it just had to happen.
I found this very fun recipe in a Better Homes and Garden magazine from last summer, and it totally hit the spot.
If you’re not familiar with Gumbo, it is a thicker soup full of vegetables and spices.
It has to contain okra, which, before I moved to Texas had never heard of nor had I ever eaten it.
Okra is a fantastic vegetable that works as a thickener for the gumbo.
It’s also completely delicious when battered and fried… but that’s for another time…
Don’t worry if you can’t find it in your produce section, head over to the frozen vegetables and you’ll find it there.
For this casserole I took some puff pastry sheets and punched out some circles with a cookie cutter, then sprinkled some Cajun seasoning on top. They bake up and serve as a flaky crust with a little kick of spice.
Since Mr. Groundhog lied and we are having several of inches of snow fall every day, this Shrimp and Sausage Gumbo Casserole was the perfect way to warm up. I loved the spice from the cayenne pepper and the andouille sausage. If you’re not into eating spicy food, switch out the andouille sausage for a kielbasa sausage and trim back on the cayenne pepper and Cajun seasoning.
Oh how I miss the dirrrrty south.