Quick 'n Easy Gumbo
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 lbs sausage, preferably spicy Louisiana type
- 1⁄2 lb cooked ham, salty southern type
- 1 lb chicken or 1 lb shrimp, but not both
- 2 tablespoons extra virgin olive oil
- 4 tablespoons garlic, crushed
- 1 cup onion white, chopped
- 1 cup green onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup celery, chopped
- 1 cup okra, chopped
- 1 cup roma tomato, chopped
- 3 cups chicken broth
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 tablespoons flour
directions
- Pour a glass of nice red wine and have a drink.
- Put some Italian opera on the stereo and turn volume up.
- Start a big pot of rice, I prefer white rice to serve this gumbo over.
- Rice is on the top shelf to the right.
- Cut meat into nice bite-sized slices, keeping fingers clear of blade.
- Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
- Try not to eat too much of the meat while you cook or allow family members to.
- Precooked meats like the pork will speed process.
- Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
- Never under cook chicken.
- Saute until lightly browned.
- Add broth to the pot and bring to a boil.
- Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
- Toss in spices last.
- Cook over medium heat until all ingredients are blended and cooked to your liking.
- Not over cooked or too soft is how I like it.
- Maybe fifteen minutes tops.
- The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
- Now taste your results being careful not to burn your tongue no matter how hungry you are.
- You're going to need that tongue later.
- Add ingredients according to your liking.
- I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
- Don't make it too spicy or your wife will not enjoy it.
- Serve over rice in big bowls.
- Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
- You can now add more Tabasco to your own bowl and give your wife a wink.
- Turn off the TV and try talking to each other for a change.
- Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
- Enjoy!
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Reviews
-
I have not made this recipe and probably never will, but I had to comment on the "steps" it takes to prepare this. I laughed all the way through it. Robert, what a great sense of humor you have. And I agree that cooking should be an adventure and fun to do. Keeping a light sense of humor is a great way to keep cooking fun. Keep up the great spirits and happy cooking.
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RECIPE SUBMITTED BY
Rob in Malibu
Los Angeles, CA
Grew up watching my father cook in the house and learned to love strong flavors. We had a few chefs work in the house too and I always enjoyed watching them work and asking them tons of questions. I love cooking shows, especially Ramsey.