A collection of 3 posts
About this time last year I posted my recipe for Seafood Gumbo. Now, I love gumbo. And I make it quite often. Usually the chicken and andouille variety. Sometimes turkey and andouille. But,
INGREDIENTS2 lbs shrimp (with heads attached), peeled, retain the heads & shells4 yellow onions, 2 chopped, 2 quartered4 ribs celery, 2 chopped, 2 quartered2 green bell pepper, chopped6-9 cloves garlic, minced3 pounds tomatoes,
SHOW NOTES FOR EPISODE 103 This is Jeff Young, the Catholic Foodie, at catholicfoodie.com, and you are listening to episode 103 of the Catholic Foodie: Soup is Good Food. Welcome, folks, to