Ready for Gumbo? The weather certainly is, and you can get all the ingredients at Main Street Market at the intersection of Hwy 90 and Hwy 77 (Main Street) in downtown Chipley, Florida.
Here’s my no-fail Gumbo recipe, which my wife claims as her own, and I love her so much that I never mention that it was originally MY recipe. Here it is, and even a GUY can make this Cajun treat:
INGREDIENTS:
4 tbsp. butter
1/4 c. all-purpose flour
1 small yellow onion
1 medium green bell pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
12 oz. andouille sausage, sliced into 1/2″ pieces
1 tbsp. Cajun seasoning (without salt)
kosher salt
Freshly ground black pepper
1 bay leaf
2 cups cooked & shredded chicken
1 (15-oz.) can fire-roasted diced tomatoes( or crushed tomatoes, I use whatever is on the shelf)
4 cups chicken broth
1 lb. shrimp, peeled and deveined
2 cups okra
3 green onions, sliced
cooked white rice, for serving
DIRECTIONS:
In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low add in chicken and okra and simmer until thickened, stirring occasionally.
In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
Serve spooned on top of white rice. Bon Appetit!
Come see us at Main Street Market, at the intersection of Hwy 90 and Hwy 77 (Main Street) in downtown Chipley, Florida.
