Gumbo

One more gumbo recipe can’t hurt. Here is my latest version. This recipe is quicker than the others – it does not make a basic roux saving about half an hour.

Ingredients

• olive oil – enough to coat bottom of pan
• 3 Tsp butter
• 1 onion – diced small
• 3 celery stalks – diced small
• 1 green pepper – diced small
• 4 – 6 garlic cloves – thin slided
• 2 aidells Cajun Style Andouille sausages – sliced thin
• 3 tsp Tony Chachere’s Instant Creole Roux Mix
• 1 box unsalted chicken broth or stock
• 1 can diced unsalted tomatoes
• 1 bag frozen vegetables – gumbo mix (Publix)
• 1 bag frozen okra
• 1 tsp Worcestershire sauce
• 1 tsp died thyme
• 1 tsp black pepper
• 1 bag frozen Fremont Medium Cooked in Shell Shrimp, they are deveined and tail-off (Aldi brand)
• 2 tsp Zatarain’s Gumbo Filé (usually found at Ingle’s)
• 2 or more tsp Tony Chachere’s No Salt Seasoning Blend

Cooking the Gumbo

Add oil to a large pot heat over medium heat. Add butter add the trinity – onion, celery, green pepper, and cook for about ten minutes.

Add garlic, sausage slices, roux mix and the chicken broth (or stock).

Add tomatoes, frozen vegetables and okra.

Add Worcestershire sauce, thyme and black pepper.

Bring to boil then turn down heat to simmer the gumbo for an hour or more.

When almost ready to serve add shrimp, filé powder and Tony Chachere’s No Salt Seasoning Blend.

Cook another minute to let shrimp thaw and warm up.

Serve with rice.

Sprinkle on additional Tony’s to taste.

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NOTES

This is a large pot full of gumbo. It makes six to eight servings – depending on the size of your bowls and appetite.

There is sodium in the roux mix (240 mg), Worcestershire sauce (100 mg), sausages (1200 mg) and shrimp (1120 mg). This makes each serving about 340 to 440 mg of sodium.

Publix usually stocks unsalted canned goods, chicken stock or broth, Tony Chachere’s No Salt Seasoning Blend – and other ingredients except as noted.