8/4/2025 – Made a quick gumbo that was very good using a large can (25 oz.) of Bluerunner Seafood Gumbo Base that was added to a trinity with flour for a simple roux and seasoning. Served it around Jasmine Rice piled in the center of the bowl and the gumbo poured around the white mound.
- Sauteed in olive oil and bacon grease about 60/40:
- half of a 3-inch diameter vadalia sweet onion roughly chopped
- about a cup of bell pepper roughly chopped
- about a heaping cup of celery roughly chopper.
- Once they began to soften along the edges added a heaping small stir spoon of all-purpose flour and continued to stir so it mixed in and brown litely without burning.
- Added 4-5 shakes (maybe a heaping teaspoon) of our Creole Seasoning. Continued to stir regularly for 2-3 minutes until I could smell the seasoning.
- Added the well shaken can of base and stirred until it was well blended.
- After about 10 minutes tasted it for seasoning and it tasted too bland. Add about 1 heaping tablespoon of Kit’s Creole seasoning.
- After about 20 minutes add about a half pound of shelled medium shrimp (Publix easy shell, deviened) and brought it to near boil.
- Immediately turned it down to simmer for about 30 minutes.
- Served around rice.
