Thursday, December 10, 2015

November in Pictures (and a recipe!)


We started the month off right with a delicious batch of homemade gumbo. My cousin gave us a bunch of sausage the same weekend my parents had a ton of homegrown okra and I was trying to figure out what to do with them. A combination of a couple recipes from Southern Living's Annual Cookbooks and a few hours later, we ended up with this. See below for recipe!

We finally pulled the trigger on a new fence in November. It was somewhat of a disaster- as is to be expected of any major home project, but we survived and love the end result.

Even though they destroyed my flower beds in the process. 

This took three tries because Moose walked through the first two. And then when I tried to put his paw print in the cement where I wanted it, he refused. Go figure.

All done, pre stain.

I spent a couple days in San Antonio for a work shoot.  Always an interesting day at work.

We took a road trip to Lubbock with friends to watch the Red Raiders take on Kansas. I honestly can't even remember if we won or lost, but we definitely had a good time. 

Hitting up our bar of choice back in the day, Blue Light.

D's first time at Jones.

My Aggie was a good sport and wore red and black.

Partying it up like college kids.

We stopped on the way out of town at The West Table for brunch. HIGHLY recommended. Lubbock has gone fancy on us. 

High and tight for the wee one.

Ended the month on a sweet note with no reason flowers. 

And as promised, here is the recipe for gumbo- this one is going into rotation for us... 

Southern Living Gumbo
1/4 cup bacon drippings
1/4 cup all purpose flour
2 medium onions, finely chopped
1 1/2 cups celery, finely chopped
1 green pepper, finely chopped
2 cloves garlic, minced
1 (28 ounce) can whole tomatoes, undrained
1 (16 ounce) can tomato sauce
5-6 cups chicken stock
1 tablespoon salt
2 teaspoons pepper
1 tablespoon tabasco
1/2-1 teaspoon red pepper flakes
1/2-1 teaspoon dried thyme
1/2-1 teaspoon dried parsley
1/2-1 teaspoon cajun seasoning
1/2-1 teaspoon garlic powder
1 (16 ounce) package frozen cut up okra (can also use fresh)
2 lbs. fresh shrimp, peeled and deveined
1/2 Rotisserie chicken, shredded
Andouille sausage, cooked and cut up
3 tablespoons Worcestershire sauce
Hot cooked rice
Gumbo filé

1. Combine bacon drippings and flour in a large dutch oven.  Cook over medium heat, stirring constantly for 15-20 minutes or until the roux is the color of a copper penny (or darker). 
2. Stir in onion, celery, green pepper, and garlic.  Cook for 5 minutes, uncovered, stirring occasionally.
3. Add next 11 ingredients.  Simmer over medium heat for an hour, stirring occasionally.  
4. Add okra, shrimp, chicken, sausage, and Worcestershire and simmer for an additional 20 minutes.  Cook rice while this finishes simmering. 
5. Serve over hot, cooked rice with a sprinkle of filé on top. Best served alongside crusty french bread!


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