My boy, okay... my pup has been ill and requires a trip into town to see the vet. Only thing is town is 200 miles away. Might as well make the most of the situation and hit Costco, New Sagaya Market, and Fred Meyers while there. And once home, I will show you my "new" 114-year-old refrigerator curtesy of Bohn Syphon. And finish off the day with a nice hot bowl of gumbo! Yum!
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The version of gumbo that I share is not 100% traditional, but that is the real beauty of gumbo. Gumbo is a dish with many variations and take on the dish. My version does not start off with a roux and contains red beans, however, unlike an authentic red bean gumbo, I do not puree them into the broth, nor am I using ham in the dish. Nonetheless it is one of my favorite meals. I hope you enjoy it too should you try it, or use this recipe to experiment and make your own special version of gumbo,
Gumbo
2 cups of white rice - cooked per package directions.
2-3 cups of chicken stock or 1 1/2 tsp chicken bouillon & enough water to cover the contents of the dish
2 andouille sausage links, or Louisiana style hot links - sliced in to rounds
1/2 - 3/4 cup of shredded chicken
6-8 shrimp- peeled and deveined
1 green pepper - diced
1 stock of celery - diced
1/2 an onion (or in my case I am using the whites of one leek) diced
2 cups of okra (this will be the thickening agent) (If not a huge fan of okra, then I suggest making a roux of butter and flour browned in the pan before cooking your vegetables.)
Spices to taste: Cayanne, Smoke Paprika, thyme, oregano, salt and black pepper, 1/2 tsp of Worcestershire sauce. For added flavor add a dash or two of tabasco sauce or your favorite Louisiana style hot sauce.
2 TBS butter
Start by either making a roux as explained earlier or melting the butter in a large pot. Add your chopped vegetables (but not the okra yet) and cook until tender and the onions and celery become translucent. Then add your stock or bouillon and water. Then add your meats and spices. And finally add the okra. Let simmer until everything is heated through and cooked fully. The okra should help to thicken up the dish slightly, but it won't be as thick as say a gravy is. and then serve over your rice and enjoy. And again, my apologies to any purest of gumbo out there.... I just don't eat a lot of flour. 😉
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18 апр 2024
