I live in the South now, donchaknow. I felt I had to whip out my first gumbo when I got okra (which I’ve never eaten before, let alone cooked!) in my produce basket last week. I had no idea what to do with it, the only thing that I’ve ever seen it used in before is in gumbo!
Now, I’ve never been to Louisiana, so I don’t know that I’ve ever had an authentic gumbo before. I’m sure that someone could easily say here “Hey, gumbo has [this-very-specific-ingredient] in it.” “You aren’t supposed to put [blank] in it!” “My grandmother would roll over in her grave if she saw that you said to do [blank] in your recipe!”
Well, I don’t know. I looked at some recipes to see what they usually contained other than what I knew- sausage, shrimp, tomatoes, okra, peppers. News flash: not much, and this was delish!
p.s. This goes great with cornbread!
- 1 lb kielbasa
- 1/4 c vegetable oil
- 2 T butter
- 1/2 cup flour
- 1 large onion, diced
- 4 ribs celery, sliced or diced
- 5 cloves garlic, minced or pressed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 tomatoes, diced
- 1 quart chicken stock
- 3 T Worcestershire
- 1 T chicken or beef bouillon granules
- 1 1/2-2 cups fresh oka, sliced 1/2″thick
- 3/4 lb shrimp, peeled and deveined (if not already)
- In a large heavy pot over medium heat, brown the kielbasa in 2 tablespoons vegetable oil. Using a slotted spoon, remove from the pot and set aside.
- Add 1/4 cup vegetable oil and butter to the pan. Whisk in flour and cook the roux until golden brown.
- Add onion, peppers, garlic, and celery to the pot; cook until vegetables begin to soften, about five minutes.
- Slowly pour in worcestershire and chicken stock. Add in tomatoes, okra and bouillon. Return sausage to the pan.
- Reduce heat to medium low, and simmer for one hour, stirring occasionally so that the bottom doesn’t burn. Add in shrimp 10 minutes before finished.