By Sheri
DELICIOUS GUMBO & RICE
Cooking up a pot of soul satisfying gumbo doesn’t have to be rocket science; add and substitute ingredients as you see fit. If you don’t live in the Southern US and can’t get andouille sausage or find okra anywhere, substitute your favorite sausage and vegetable. Just remember to taste and adjust the cooking times, liquids and seasonings as you go. (Depending on the vegetable combination you use, you may need only 8 cups of chicken broth.) Serve over cooked, hot rice.
NO-FUSS GREAT GUMBO
1 – 2 Tablespoons olive oil – more if needed
1 ¼ cup sliced andouille or other sausage
1 cup chopped boneless chicken breast pieces
2 ½ cups deveined shrimp
Cook the sausage, chicken and shrimp separately in oil. Set aside.
1 cup & 4 Tablespoons Flour
1 cup olive oil
In a large saucepan on medium heat, blend flour into oil to form a smooth mixture, or roux. Stir constantly to create a lightly browned, simmering roux.
2 large cloves garlic – minced
2 ½ cups quality beer
10 cups chicken broth
Add the garlic, beer and broth to the roux sauce mixture and bring to a gentle boil.
6 Tablespoons Cajun seasoning blend
2 onions – sliced fairly thin
1 can (28 ounce) whole tomatoes & juice
2 cups okra, eggplant, zucchini or other vegetable – any combination
1 tsp green chiles
2 Tablespoons red chiles
Add the Cajun seasoning, onions, tomatoes, vegetables and chiles. Turn the heat to low and simmer about 45 minutes. Keep stirring while adjusting seasonings and liquids. Add the cooked sausage, chicken and shrimp and stir constantly until heated through – about 20 minutes. Serve over cooked, hot rice. A bottle of purchased hot sauce may be placed on the table.