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| Shrimp, chicken and sausage gumbo |
Seafood and Chicken Gumbo
Fresh okra is seasonal (late spring until first freeze), but you can also use frozen okra in this recipe. If so, eliminate step 1 below and add frozen okra in step 3.
(Serves 4-6)
Ingredients:
1 lb. okra, trimmed and sliced (about 4 cups)
4 T canola oil or butter, or a mix, divided
2 andouille sausages, made from pork or chicken (optional), sliced
1 medium green pepper, diced (1 cup)
2 large cloves garlic, peeled and minced
1 small onion, chopped (1 cup)
2 T flour
4 cups chicken stock, heated
2 cups chopped tomatoes
2 T each chopped fresh thyme (or 1 teaspoon dried) and parsley
1 large bay leaf
½ teaspoon salt, or more to taste
1 lb. uncooked shrimp (peeled and deveined), crabmeat, or chicken (boneless, skinless, cut into bite-size pieces), or a combination
2 teaspoons lemon juice
2 T Worcestershire sauce
1 T Tabasco or other hot sauce, ore more to taste
Instructions:
1. Heat
2T oil/butter over medium-high heat in a skillet. Add okra and sauté, stirring
often, for about 8-10 minutes until “roping” (thin strands of white substance)
subsides. Set aside.
2. Heat
remaining oil in a large Dutch oven over medium-high heat. Add sausage, if
using, and cook until just beginning to brown. Stir in pepper, garlic and onion
and sauté until veggies turn translucent, about 5 minutes.
3. Stir
in flour and cook, stirring, for 2 minutes. Add chicken stock, tomatoes, herbs,
salt, and reserved okra.
4. Bring
to a boil, cover and reduce heat to low. Simmer for 15-20 minutes.
5. Stir
in shrimp, chicken and/or crabmeat, cover and cook another 5-10 minutes until
meat is tender. Be careful not to overcook shrimp.
6. Remove
from heat. Discard bay leaf, stir in lemon juice, Worcestershire and hot
sauces. Add more salt if necessary.
7. Ladle
into bowls over white or brown rice. Pass more hot sauce at the table.
.JPG) |
| Without sausage, a lighter dish |
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