Honey cook this Gumbo for our dinner last week. Gumbo is a stew or soup originating in Louisiana, and found across the Gulf Coast of the United States and into the U.S. South. For this Gumbo, honey is using clam juice, shrimps, mussels and bay scallops. This soup is traditionally served over rice. Honey cooked the rice into the Gumbo. For this recipe honey used Spanish curry arroz rice and basmathi rice mixed.
Currently, this dish is very common in Louisiana, Southeast Texas, southern Mississippi and Alabama, and the Lowcountry around Charleston, South Carolina, near Brunswick, Georgia and among Creoles throughout the region. It can also be found in 'Soul Food' restaurants in most northern cities. It is eaten year-round, but is usually prepared during the colder months.
A typical gumbo contains local shellfish such as the freshwater crawfish, crab and shrimp. Some Gumbos use okra as a thickener. Honey does not like okra. So, he did not put in any vegetables. Honey's Gumbo is Creole style and not a Cajun styles. Creole gumbos include tomatoes, while Cajun gumbos never contain tomatoes.
This Gumbo is delicious. Honey and I went for second.
1 cup arroz curry rice
1 can clam juice
1 can tomato juice
salt and pepper
Cook everything in a big pot
Bring it to boil. Then reduce the heat to let the rice cook. Cover.