A Cochon de Lait Kind of Weekend

This weekend, our family is gathering at my brother’s cabin in the woods for a traditional cochon de lait. He’ll be roasting the pig over an open fire while the rest of us sit around, shelling roasted peanuts, grazing at the snack table, and swapping stories the way families do best.

I’ll be bringing the gumbo—because that’s always been my job. It’s the same shrimp gumbo I make every year, the same one Mama taught me, and the same one that shows up wherever our family gathers.

My sisters are bringing our family potato salad and banana pudding, made just like Mama always made them. Those recipes will be coming later this month, along with a few other favorites that deserve their own space at the table.

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Gumbo First, Because It Freezes Best

I always make the gumbo early so it can freeze and be ready to travel. Gumbo is one of those dishes that actually gets better when it has time to rest. The flavors deepen, the roux settles in, and by the time it’s reheated, it tastes like it’s been simmering all day.

This is the same gumbo I’ve been making for years, and I even have a full step-by-step video over on my YouTube hobby channel showing exactly how I make it—from the roux all the way to the last stir of the pot. Link to YouTube Video on making Shrimp Gumbo..

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Here’s the part you came for — the delicious Shrimp Gumbo recipe just like Mama made it.

Yield: Lots

Shrimp Gumbo

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Shrimp Gumbo. . . just like my mama used to make in her Cajun restaurant.

Ingredients

• Ingredients for a 20 qt pot. Cut recipe down as needed:
• Prep the following ingredients and set aside
• • 4 large sweet yellow onions – chopped
• • 4 large green bell peppers – chopped
• • 4 stalks celery – chopped (optional)
• • 2.5 lbs Eckrich Sausage – chopped
• • 2 lbs. shrimp, deheaded, deveined, clean and shell removed
• Additional ingredients:
• • Roux – 1 jar of Savoie Roux (or make from scratch)
• • 7-8 T. cooking oil
• • 2 large bags frozen okra (or fresh if you have it.)
• • 6-8 large cans tomatoes

Instructions

1. Heat oil in a large stock pot. Add onions, bell pepper, and celery (if using). Saute until vegetables are tender.
2. Put your okra on a large cookie sheet. Spray with Pam or sprinkle with oil and mix with hands. Place okra in 350 degree oven and bake until okra is no longer slimy. (About ½ an hour or so.)
3. Start your roux in an iron skillet and use a wooden spoon. Melt roux down over a very low heat and stir until it is melted and smooth.
4. When onions and peppers are softened, add your cans of tomatoes. Add juice and all. Stir.
5. When okra is no longer slimy, remove from oven and put okra in your gumbo pot. Stir.
6. Add your prepped sausage at any time during this process.
7. When roux is melted into a thick consistency sauce, add to the gumbo pot. Stir.
8. Add water (or broth) as needed.
9. Turn your gumbo pot on low and let simmer. This can be for as little as ½ an hour up to several hours. I let mine simmer about 4 hours so the flavors can really meld.
10. After your time for simmering and a little before you are ready to eat, turn up the heat of your pot. Then add the shrimp to the gumbo pot. Cook until shrimp turn a dark pink color. Your gumbo is done!

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A Sweet Closing Thought

If you have some sweet memories of your family meals and recipes, please consider sharing your memories and stories in the comment section.

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