SOUP SWAP

The decision fatigue around weeknight meals is heavy in this season of life. In an effort to lighten each other’s mental load, we have a started a small neighborhood “soup swap.” The premise is simple: make more than you need, then share with your neighbors. We each have our favorite recipes to make year after year and soups are the perfect meal to double or triple.  Every two weeks, one neighbor chooses and executes a soup recipe then drops off enough for each other’s families.  We have made chili, tomato soup from our gardens, and loaded potato soup so far. This week, Brooke made her version of a shrimp and sausage gumbo.  

Gumbo is a Gulf Coast staple, but not something Kate or our friend Mackenzie grew up eating.  It was fun to introduce a new recipe that has so much nostalgia and was a dinner staple in Alabama. There are typically two versions: seafood gumbo or sausage and chicken gumbo.   Brooke prefers to combine the two and use smoked Conecuh sausage and shrimp for the proteins.   

Similar to dropping off a casserole to new parents, this is a simple act of giving.  It fosters community in the most basic of ways.  Gumbo is not a recipe that can be rushed.  The roux requires time and attention and the flavors meld best when the gumbo has time to slowly simmer.   

We are all in this stage of life together and our “soup swap” is a small, but meaningful, way to offer each other support and love.   

Brooke’s Shrimp and Sausage Gumbo 

Ingredients 

¼ c. Kerrygold unsalted butter 

¼ c. all-purpose flour 

1 yellow onion, chopped 

1 medium green bell pepper chopped 

2-3 stalks celery, chopped 

12 oz. Conecuh  Hickory Smoked Sausage, sliced into rounds 

2 cloves garlic, minced 

1 tbsp. Creole Seasoning 

Kosher salt 

Freshly ground black pepper 

2 dashes Worcestershire 

4 c. beef or chicken broth 

1 (15-oz.) can diced tomatoes 

1-2 bay leaves 

1-2 lb. shrimp, peeled, deveined 

2 green onions, chopped 

Baguette or white rice for serving 

Tabasco for serving 

*This recipe serves 4, but is easily doubled or tripled for a crowd. 

Step 1 

Put on your favorite playlist and settle into your kitchen.  Here is our preferred cooking music: "Well Seasoned Playlist"

Step 2 

Make the roux. In a large, deep skillet over medium-low heat, melt butter, then add flour. Keep in mind that you can double this recipe by remembering to always use equal parts of flour and butter for the roux. Cook, whisking constantly, until roux is dark caramel colored, around 15 minutes. 

Step 3 

Add the trinity of onions, peppers, and celery.  Cook this down until soft, about 7-8 minutes. Stir in sausage, garlic, and Creole seasoning.  Add salt and pepper. Cook 2 more minutes. Stir in broth, tomatoes, and bay leaf and bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until desired thickness occurs, about 1 hour. 

Step 4 

For the last 6 minutes of cooking, add in shrimp. Once shrimp is cooked through and pink, adjust creole seasoning and salt as needed. Add Worcestershire.  

Step 5 

Serve gumbo over rice or with bread.  Top with green onions and Tabasco sauce.  

Enjoy!