Try serving up your favorite soup in a shot glass. No virtue promised here but no roaring headache the next day either! I hosted Bunco night here recently & served Gumbo one last time. I wanted to serve Gumbo since our cool nights are long gone here in Texas & won't return for several months. I had a New Orleans theme going for my friends & fellow Bunco players. Normally I serve rice with Gumbo however with tiny servings I didn't think rice was necessary & not one person noticed the absence of said starch. I prepared the Gumbo ahead of time & kept it warmed in a crock pot during the festivities. I recommend the 2 oz wide mouth Duralex shot glasses. They are reasonably priced & have enough space for a good sipping Gumbo! Les c'est le bon temp rouler!
|Duralex 2 oz shot (wide mouth) glasses hold a nice sip of gumbo|
Chicken & Sausage Gumbo Shooters
1/2 c. butter
1/2 c. veg. oil
1 c. flour
Make a roux from the butter, veg. oil & flour in deep or gumbo pot. Once your roux is deep brown or copper penny color then add & saute:
1 sm. onion, diced
1 med. bell pepper, diced
2 lg. stalks celery, choppedOnce the vegs are cooked add 1 quart chicken stock or warm H2O. 1/2 tsp garlic powder, 1 tsp. , 1/2 tsp. salt, *Tony Chachere's Cajun Seasoning to taste. Add 4 lg. skinless chicken breasts. 1 pkg. (1 link) smoked beef or pork sausage. Simmer till the meat is cooked well. Remove this from, the gumbo & chop up chicken and dice up sausage. Add this back into the gumbo, keep simmering. Add 1 frozen pkg. okra. Add one small bunch of green onion tops, chopped. Once this comes to a low simmer turn it off & serve in small shot glasses. Use a small size ladle to make the Gumbo transfer neat & tidy.
*Tony Chachere's is a popular season salt from Louisiana, even when living in Mexico I could find this spicy seasoning.