Savoie Secrets: It's a Family Recipe

This is my version of the perfect gumbo. Note there is no green bell peppers or celery.  This would make it stew.  I like to serve it with a scoop of potato salad right in the middle of the bowl.

Gumbo is traditionally served during the Christmas season because it easily feeds a crowd.

By Pat Savoie

Heat oil and stir in flour.  Stir constantly  reducing the heat until reddish brown.  Quickly add the onions and stir.  Reduce heat and cook 5 minutes.  Add water and seasonings.  Let this simmer for about 30 minutes.  Add seafood in the last 10 minutes.  Shrimp will turn pink when done.   Garnish with green onions.  Ladle over bowl of cooked rice. 

Everyone cleans their bowl!

In 1960 my dad, Jerry, and my mom, Dolores, added rooms onto their house after the birth of their fifth child.  Jerry would go trolling for shrimp in Big Lake and sell them to help pay for new carpet.  My sister, Linda and I (Pat) would ride in the boat and head the shrimp as Daddy caught them.  I would get seasick and throw up over the side.  What fond memories!  Mom would make wonderful shrimp dishes and this was one of them.

If the sauce is too thin, add a little cornstarch mixed with a little water.  Aunt Janet likes to add 2 cans of cream of mushroom soup.

By Granny–Dolores Borel

Ingredients

1        Stick  Butter
2       Onion — chopped
1        Bell Pepper — chopped
Mushroom — sliced
3        Stalks  Celery — chopped
2        Pounds  Shrimp–peeled
1        Can  Rotel Tomatoes
1        Can  Cream of Mushroom Soup
1        Tablespoon  Lemon Juice
1        Teaspoon  Worcestershire Sauce
Parsley
Green Onion — chopped

Method

Saute onions, bell pepper, and celery.  Add mushrooms

Add shrimp and season with Tony’s Seasoning.  Cook until pink.

Stir in remaining ingredients.

Serve over cooked rice.

We are blessed in Louisiana to have fresh shrimp practically at our door step.   The largest ones are set aside to make Barbecue Shrimp.  The heads are left on while cooking creating a rich sauce, which is perfect for sopping up with hot French bread.  Elizabeth often asks for this to be served on her birthday.

by Pat Savoie

1/4          cup  butter
1/2          cup  Italian salad dressing
2              tablespoons  Worcestershire sauce
2              tablespoons  barbecue sauce
1               tablespoon  lemon pepper
1               tablespoon  pepper
2              bay leaf
2              lemon — sliced
1               large  onion — sliced
4              cloves garlic — pressed
3              pounds  shrimp — unpeeled with heads on
Tony’s seasoning to taste.

Melt butter in a roasting pan.  Add salad dressing and remaining ingredients.

Stir to coat.

Bake 400 20 minutes.  Stir occasionally until all shrimp are pink.

Serve with French Bread to dip in the sauce.

The Seasonings

The shrimp before cooking. You can leave the heads on for more flavor. This batch came without heads.

David and Kayla's Colorado Wedding

This is such a great company dish.  I like to serve it with a salad and hot French bread. David made it for his and Kayla’s rehearsal supper in Colorado.

by Pat Savoie

1             stick  butter
1             large  onion — chopped
2             ribs  celery — chopped
1             bell pepper — chopped
1             can  cream of mushroom soup
8             ounces  cream cheese
1             Tablespoon  garlic salt
1              teaspoon  tabasco sauce
1/2         teaspoon  red pepper
1             can  mushroom — drained
1             pound  shrimp — peeled
1             pint  crab meat
1 1/2     cups raw rice
cheddar cheese
cracker crumbs

Cook rice in salted water.  Saute onions, celery and bell pepper in butter.  Add shrimp and cook until pink.  Add soup, seasonings and cream cheese.  Stir in crab and cooked rice.  Pour into greased baking dish.  Top with cheese and cracker crumbs.  Bake 350 20-30 minutes until bubbly.

NOTES : I always add more rice to make the dish go farther.  I also use more shrimp.  Fresh mushrooms are better.