kaneohegirlinaz
Wannabe TV Chef
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- 19 Nov 2021
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Gumbo is a dish found in the Southern Region of the United States. Most folks would make it far differently than I do, but a recipe is really someone else’s idea, I take them and run with them to make them my own.
Quick Gumbo
4-6 servings
Ingredients:
4 Tbsp. Olive Oil
1 Red Bell Pepper, chopped
2 large Celery stalks, diced
½ C. White Onion, diced
2 Carrots, diced
2 Garlic cloves, minced
2-15oz. can diced Tomatoes
2-4 C. Chicken broth (I use 2 C., it’s up to you)
8 oz. frozen Cut Okra
½ tsp. dried Thyme
2 Bay leaves
¼ tsp. Cayenne
6 Green onions, chopped, reserve the Green tops
2 lbs. boneless-skinless Chicken, cut into large bite sized pieces (I use Thighs)
1 lb. Kielbasa, sliced (you could use any Smoked Sausage you like really)
1 - 1 ½ tsp. Cornstarch
Salt & Pepper to taste
Instructions:
Sauté until crisp-tender the Peppers, Celery, Carrots and Onions in a Dutch oven over medium-high heat with the olive oil. Add the Garlic and continue to cook until fragrant.
Stir in the remaining ingredients; bring to a boil.
Reduce to a simmer, cover and cook for 30 minutes, until the chicken is done.
Adjust the seasoning with Salt & Pepper to your taste.
Mix the Cornstarch with 1-2 Tbsp. of Water to create a slurry; add to the pot, stirring until it thickens to your liking.
Top with the reserved Green Onion tops.
This dish is usually served with Steamed Rice.
*Cook’s Note: You can also add 1 lb. of cleaned raw Shrimp at the last 5 minutes of cooking. Some folks like their Gumbo spicy, feel free to add a shake or two of your favorite Hot Sauce. Traditionally, Gumbo would have Andouille Sausage, but I have a difficult time finding that. Kielbasa is readily available in my area.
Quick Gumbo
4-6 servings
Ingredients:
4 Tbsp. Olive Oil
1 Red Bell Pepper, chopped
2 large Celery stalks, diced
½ C. White Onion, diced
2 Carrots, diced
2 Garlic cloves, minced
2-15oz. can diced Tomatoes
2-4 C. Chicken broth (I use 2 C., it’s up to you)
8 oz. frozen Cut Okra
½ tsp. dried Thyme
2 Bay leaves
¼ tsp. Cayenne
6 Green onions, chopped, reserve the Green tops
2 lbs. boneless-skinless Chicken, cut into large bite sized pieces (I use Thighs)
1 lb. Kielbasa, sliced (you could use any Smoked Sausage you like really)
1 - 1 ½ tsp. Cornstarch
Salt & Pepper to taste
Instructions:
Sauté until crisp-tender the Peppers, Celery, Carrots and Onions in a Dutch oven over medium-high heat with the olive oil. Add the Garlic and continue to cook until fragrant.
Stir in the remaining ingredients; bring to a boil.
Reduce to a simmer, cover and cook for 30 minutes, until the chicken is done.
Adjust the seasoning with Salt & Pepper to your taste.
Mix the Cornstarch with 1-2 Tbsp. of Water to create a slurry; add to the pot, stirring until it thickens to your liking.
Top with the reserved Green Onion tops.
This dish is usually served with Steamed Rice.
*Cook’s Note: You can also add 1 lb. of cleaned raw Shrimp at the last 5 minutes of cooking. Some folks like their Gumbo spicy, feel free to add a shake or two of your favorite Hot Sauce. Traditionally, Gumbo would have Andouille Sausage, but I have a difficult time finding that. Kielbasa is readily available in my area.
