Version 1: the real thing
Make a roux (two tablespoons chicken fat and two tablespoons flour). Separately saute the "trinity", celery, onion and green bell pepper. Add broth (in my case 2 1/2 cups). Add andouille sausage (in my case 4 oz.). Add frozen cut okra. Add 6 oz crushed tomatoes. Cook 10 minutes. Cook rice separately. When you're ready to eat, add 10 oz. shrimp and let it bubble for 3 minutes. Serve over white rice or stir it in (as per the photo). My seasoning was one thing: Cajun seasoning from the market. It has cayenne and salt. This is not a very detailed plan, but do what I did and go to Google where you'll find a thousand variations on the theme.
Version 2: not the real thing
My client didn't want okra, so I pureed zucchini as a substitute. My client didn't want andouille, so I added liquid smoke. Result: a very good, if slightly different, flavor. She did want shrimp. And I gave her some shredded chicken into the mix. Tomatoes and rice as before. Can you spell swell?
7 comments:
Oh version 1 for me please! I'm so impressed that you have a private client! I would be a wreck!! this sounds simply wonderful - I'm going to make it over the weekend - I'll let you know how I go
Mary x
I had gumbo once when I was in the States. It was lovely. But never attempt to cook it at home. I'll give it a go sometime. I don't mind okra, but def prefer zucchini.
I love gumbo.. and the version 1 way is the only true way to go. Your client really doesn't know what she is missing!!!
Stephen, I just stopped by to say hello. Your gumbo looks amazing. I hope your weekend is off to a good start. Blessings...Mary
I've never had gumbo (blushing)! Both versions sound delicious.
Stephen, thanks! There's nothing like a good roux and shrimp. If only I could've seen you movie around the kitchen!!!
I want to try all the versions! Actually I like okra and zucchini.
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