A collection of 3 posts
About this time last year I posted my recipe for Seafood Gumbo [/the-catholic-foodies-seafood-gumbo]. Now, I love gumbo. And I make it quite often. Usually the chicken and andouille variety. Sometimes turkey and andouille
INGREDIENTS * 2 lbs shrimp (with heads attached), peeled, retain the heads & shells * 4 yellow onions, 2 chopped, 2 quartered * 4 ribs celery, 2 chopped, 2 quartered * 2 green bell pepper, chopped * 6-9 cloves
SHOW NOTES FOR EPISODE 103 This is Jeff Young, the Catholic Foodie, at catholicfoodie.com [https://www.catholicfoodie.com/], and you are listening to episode 103 of the Catholic Foodie: Soup is Good