I have mentioned before how much I ADORE the South! This past weekend Nate and I went to Louisiana and Mississippi to attend a couples shower for Parker and Emily! We had so much fun and loved meeting more of Emily's friends and family!
Of course, Nate found a Bass Pro Shops in Louisiana and OF COURSE we had to stop!
I didn't mind though because it was MUCH better than the one in Houston (but not as good as the DADDY of all Bass Pro Shops in Missouri!) I always love seeing all the fish and animals in the store and this BPS didn't disappoint with a HUGE snapping turtle!
The shower was at Emily's aunt and uncle's beautiful plantation home and I was IN LOVE!
This is the lane that goes up to the house! Beautiful!
The cute couple! Cannot wait for the wedding!
After the shower, we went to Biloxi and explored! All in all, it was a wonderful weekend and Nate and I had so much fun celebrating Emily and Parker! I jokingly told him that this was our 4 month anniversary trip :-) But seriously, I love traveling with Nate! We are always laughing, joking, and having a great time together so going on trips together makes such special memories for us! I love him so much! :-)
SINCE, we just got back from Louisiana, I thought I would share a yummy gumbo recipe my friend, Veronica shared with me! We took it over to a friend's house tonight and everyone thought it was great! I served it over white rice and it turned out wonderful! Enjoy!
½ pound finely chopped onion
½ pound finely chopped bell pepper
¼ pound finely chopped celery
1 ½ sticks butter or margarine
2 cans chicken broth
1 Tablespoon flour
2-25 oz. cans crushed tomatoes
½ pound slant cut sausage (I used deer sausage)
1 pound diced cooked chicken
½ Tablespoon oregano
dash white pepper (or black pepper)
¼ teaspoon cayenne pepper
¼ teaspoon thyme
¼ teaspoon basil
1 bay leaf
salt to taste
1/3 cup fresh parsley, chopped
Hard boiled eggs (optional)
Melt butter. Saute vegetables and garlic until tender. Add flour to make a roux; stir well. Place roux in a Slow Cooker on low or high heat (depending on when you need it done; since all ingredients are cooked fully, you can heat them all together on high. If you have the time, cooking it on low heat for 6-8 hrs is the best because all the flavors release very nicely).
Saute and brown the sausage. Add broth, chicken, spices, tomatoes, sausage, and (if you are using them) eggs to the Slow Cooker. Add fresh parsley 10 minutes prior to serving. Discard bay leaf.
(If you like seafood, we have also done it with shrimp....I cook them in a skillet and add them in about 20 minutes before we are ready to go.)