Tablescape Thursday and Foodie Friday-Gumbo Night

Gumbo is a favorite at our house and since my recipe makes a large portion and feeds 10-20,  I always have leftovers to take to work, church or share with friends.    I usually freeze some too!  This week we invited friends over for gumbo on Valentine's Eve.   The table was casual and I used my everyday Gibson dishes.

  I had some lobster/crawfish napkins that inspired the table color scheme of  blue and red.  I didn't buy anything new but just used what I already had in my dish collection. 

The soup tureen  was purchased last year at a antique mall for $ 5.00.  It doesn't have a ladle so I used just one of my silver vintage pieces.  The Tureen is perfect for gumbo!  

The candlesticks were purchased years ago at Hobby Lobby at half-price.

The flatware is King Cedric-Oneida and I love these soup spoons.

The smaller soup bowls are from my collection of rice china and since our first course was clam chowder these bowls were the perfect size to layer over the main course "gumbo"  bowls.  

I used the Gibson dinner plates as a charger and placed the napkin under the  soup bowls.  I love the cobalt blue border. 

My favorite red goblets came back out for a pop of color in honor of Valentine's Day.  They are also great for Christmas, Memorial Day and Fourth of July tables as well.     

(No I didn't forget to take the tree down -it's a Valentine's tree)

I am often asked for my recipe so I thought I would share it: 

Crawfish and Shrimp Gumbo

1 medium chopped onion

3 stalks of celery

1/2 chopped green bell pepper

2 tsps of chopped or minced garlic

Smoked turkey sausage (or sausage of your choice) 

Saute above ingredients in 3 Tsp. of  olive oil until onions are translucent.

Add

 1 28 oz large can of diced tomatoes

1 carton of  of a good chicken stock

1 16oz can of tomatoe puree,  sauce or 1/2 can of tomatoe paste  

2 cooked chopped chicken breasts

 I let this simmer on the stove for at least 2 hours then one hour before serving I add the okra.  Last but not least I add the crawfish tails and shrimp.  Make sure you don't overcook once you add the  seafood.  

1/2- 1 lb. of  cleaned medium shrimp

1 thawed package of crawfish tails

Season to taste with:

Cracked black pepper

Garlic salt 

Paul Prodhomme's-Seafood Magic

Serve over rice and finish with a sprinkle of 

File'-gumbo 

This is a perfect meal to serve for Fat Tuesday/ Madri Gras meal as well. 




We had a great night filled with laughter and gumbo!

This week I'm linking with Susan at Between Naps on the Porch's Tablescape Thursday and  Michael at Designs by Gollum for Foodie Friday .