Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram and Twitter for more inspiration.
Lenten Reflection
From A Lenten Hobo Honeymoon:
We are given a real insight into God in the prodigal behavior of Jesus, who is excessively kind to a sexual sinner. Jesus says to each of us, “I do not condemn you, but from now on, avoid this sin” (Jn 8:11). Examine your life carefully as to your bedmates, even if the act of adultery is only in your heart. Help me, O God, to make a U-turn in life and to stop loving other gods.
Seafood Gumbo
Ingredients
1/2 cup oil
1/2 cup all-purpose flour
2 cups onions, finely chopped
1 cup celery, finely chopped
1 gallon water
4 cloves garlic, minced (optional)
Salt, black pepper and cayenne pepper to taste
2 pounds shrimp, peeled and deveined
1/2 teaspoon finely chopped parsley
1/2 pint shelled oysters
1 pound claw crabmeat
6 servings cooked rice
gumbo file (optional)
*Preparation
Heat a large, heavy pot over medium heat and pour in oil. Slowly pour in flour, stirring constantly with a whisk until the roux is a dark brown. It takes around twenty-five minutes for a dark brown roux; if you wish lighter colored, it would be less time. If there is excess oil from roux, pour it off.
Add onions and celery. Cook until onions are wilted.
Add water and, if desired, garlic. Cook, uncovered, over medium heat for 1 hour and season to taste with salt, black pepper, and cayenne pepper.
Add shrimp and parsley to mixture; cook another 10-15 minutes.
Add oysters and crabmeat to the gumbo; allow to come to a boil.
Serve in soup plates with cooked rice. Use a dash of file in each plate, if desired. Serves 6.
Submitted by Catherine Miller.
