Sunday, March 8, 2009


Tonight we had gumbo for dinner. I found the recipe on AllRecipes. This was so, so good! Kevin and I both loved it! Definitely something I'll make again. It'll be a great way to use up some okra from my garden this summer. Fresh okra would be much tastier than the frozen stuff, anyway. I was able to use up the other half of the ring sausage from the cowboy stew last week and a bag of frozen okra that has been in the freezer for quite a while. I also used up some frozen celery and bell peppers. I cut the recipe back quite a bit - only made about a third of the recipe. Made enough for our dinner (2 helpings for Kevin) and a lunch.

Sunday Gumbo

1 pound Italian sausage links, sliced (I just used half of a ring sausage)
1 pound skinless, boneless chicken breast halves - cubed
3 tablespoons vegetable oil (I used EVOO)
1 medium sweet red pepper, chopped (I used green)
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 (14.5 ounce) cans chicken broth (I used water with Organic Better than Boullion)
2/3 cup uncooked brown rice
1 (14.5 ounce) can diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined (I left this out b/c I didn't have any)
2 cups frozen sliced okra

In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. (I used long-grain brown rice and it took a good 45-50 minutes)

Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.

1 comment:

Justin and Mary said...

Hmmm, may have to try this. I have frozen okra to use up too. And we actually have shrimp in the house too.