The Almost Gumbo.

Several people have been blogging about gumbo of late- something to do with a football game? Mardi Gras, maybe? So stuck for dinner last night I relied on my blogging buddies and one famous New York Times Columnist- Mark Bittman to inspire me. 


I was mostly disappointed that I didn't have all of the ingredients to make a traditional gumbo, but not really, I did have enough goodies in my pantry to make a gumbo inspired stew. I started off with the roux base that I love. It makes me feel like I have mastered some great secret of cooking- the mother of all mother sauces and proceded from there in gumbo like fashion.
2 tbsp butter2 tbsp olive oil2 tbsp white unbleached flour1 medium onion diced2 tsp minced garlic or to taste2 stalks celery cut into 1/4 inch pieces2 medium carrots cut into 1/4 inch pieces1 14 oz can diced tomatoes with juices1/8 tsp cayenne or more to taste* I this is the amount I can get away with for tots. salt & pepper to taste1 tsp dried oregano1 tsp dried thymeapproximately 4 cups of stock, veggie, chicken or water1 bay leaf1 lb of peeled shrimp * I used what I had in the freezer, once shelled it was about 1/2 lb and that was plenty.flat leaf italian parsley for garnishrice