Thinking about people that I know, that have various New Year's Day customs, makes me think about seafood and superstitions. Read on...
Some have customs that are supposed to bring good luck. Others have what are more like New Year's Eve superstitions - things that are supposed to make you have a prosperous and safe New Year. Some of these things are incarnated through food. Some aren't.
Back before I ever thought I'd work professionally in the party world, before I became a caterer and event planner, I remember someone once saying to me, "You're gonna cook black-eyed peas and collard greens and corn bread on New Year's Day, for good luck, right?" Black-eyed peas means: good luck. The collard greens signifies money. I also recall someone else saying that they were going to their Grandmothers, and how if they didn't go to her house on New Year's Day - their New Year would be lousy.
I've heard some that are from New Orleans say that they had to have seafood on New Year's Eve or New Year's Day, because superstition was centered around it. Some believe that the world just won't be "right" if they don't eat dirty rice and gumbo.
One year I added gumbo to my New Year's Eve dinner menu, and boy - was it ever a big hit and good. Even though, I won't say that I believe in superstitions. But I have to admit that my tradition to serve seafood on New Year's Eve has become quite a habit.
Here's my gumbo recipe which serves about 16 one cup servings, takes about 2 hours of well worth it chopping, sauteing, stock making and roux cooking prep time. The cooking time is only 30 minutes once you get everything melded together.
This recipe is great to use with Thanksgiving turkey leftovers, or with roasted chicken leftovers:
Spicy Turkey Gumbo
Serves 16 one cup servings
(Printable Recipe)
6 tablespoon butter
6 tablespoon flour
1 tablespoon olive oil
2 Andouille sausages, cubed (kielbasa/smoked Polish sausage, are good substitutes)
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
2 stalks celery, chopped
1 tablespoon thyme
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground pepper
1 quart (4 cups) turkey (or chicken) stock w/turkey (or chicken)
meat*
1 to 2 pounds medium to large, shelled shrimp
4 large Bay leaves
Salt to taste
1/2 cup cooked rice
1.) In a medium pot, melt the butter over low heat.
2.) Add the flour to make a paste or roux. Cover and cook over very low heat for 1 and a half hours, stirring every 10 to 15 minutes. This turns into a beautiful dark brown and gives the gumbo great flavor and color.
3.) In a separate pan, heat the olive oil over high heat. Add the sausage and cook for 2 to 3 minutes, stirring constantly.
4.) Add the bell pepper, onion and celery, along with the thyme, cumin, cayenne, and pepper and cook for 3 to 5 minutes, stirring constantly.
5.) When the roux is ready, slowly stir in the turkey stock*.
6.) Add the contents of the other pot; sausage, bell pepper, onion and celery and herb mixture.
7.) Add the shrimp.
8.) Stir in the Bay leaves and salt, and cook for an additional 10 to 15 minutes.
9.) Add the rice just before serving. Or, add a spoonful of rice atop the spicy turkey gumbo served in bowls.
* - Use Thanksgiving leftovers to make a nice, meat-filled, rich turkey stock. Just leave some meat on the bones, cover with water, and let it simmer for several hours. Then strain it, saving some meat - or add some already leftover, sliced turkey (or chicken) meat that was leftover from your dinner.
Now you're ready to make yourself some delicious homemade gumbo.
Here's to all the superstitious ones out there - Happy New Year!
May you have a lucky New Year's Eve dinner!
Image source: Wikipedia
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Written by Carlo of Carlo At Your Service Productions
