Creole Gumbo
This recipe is from the first cookbook that I have ever owned.
Better Homes and Gardens all time favorite recipes.
It is Okra season, make the best use of it! Enjoy!
1/2 c onion, chopped
1 clove garlic minced
2 T olive oil
2 T corn starch
1 16 oz can chopped tomatoes
1 chopped red and green bell pepper, yellow or orange works well too!
2 bay leaves
1 t oregano and thyme chopped (fresh or dried)
1 t hot pepper sauce
1 1/2 c chicken stock or vegetable broth
10 okras sliced
10 oz shrimp
10 oz crab,
or:
10 oz kielbasa
10 oz chicken, boneless chopped
Hot cooked rice
I prefer the seafood version. My Husband prefers the chicken and sausage. I have also made this entirely vegan adding vegetables instead of the meat. Peas, squash, summer squash, corn, garbanzo beans.....edamame.....you name it! It is a great base to make a wonderful vegan stew!
In a large saucepan, brown chicken in evoo, add onion, garlic. Stir in tomatoes, peppers, herbs, pepper sauce, sausage, and broth. Salt and pepper to taste. If using seafood, add this instead of the chicken and sausage. Add okra last. Cook on med-hi for 20-30 minutes. If sauce needs a bit of thickening, add corn starch to 1/4 c cold water, stir and add to the gumbo. Stir over heat to thicken.
Serve over rice, add hot sauce to taste! Enjoy!
