Quick 'n Easy Gumbo
Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)
- Ready In:
- 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
- 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.
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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.Reply