Description
This is a flexible recipe for gumbo. Customize it to the ingredients you have on hand. This recipe makes enough for a party or multiple meals.
Ingredients
1–2 Tablespoons oil
1 1/2 large onions, diced
6 celery stalks, diced
3 green bell peppers, diced
7 cups diced/crushed fresh tomatoes OR peeled and seeded fresh tomatoes OR 4 14oz cans diced tomatoes
3 cups okra, green bean and/or summer squash (fresh or frozen)
2 cups diced green onion
1 cup diced collard greens, swiss chard or kale (optional)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried thyme
1/2 cup Worcestershire
1/4 cup dark cajun roux
1–3 lbs diced chicken breast, diced chicken thighs, andouille or linguica sausage, cooked Chaurice sausage, shrimp, crab, and/or crawfish
salt to taste
1/2 cup water or broth
Instructions
In a large heavy bottom pot, heat 1-2 tablespoons oil and sauté the onions, celery, and bell pepper until tender. If using cooked sausage, add it now as well.
Add the diced or crushed tomatoes, Worcestershire sauce, and water/broth. Bring to a boil and then reduce to simmer.
Add the okra and/or summer squash and bring it back up to a simmer. Simmer for 5 minutes.
Add the dark cajun roux and stir until dissolved and stew thickens. If you would prefer a thicker stew, add more roux. Stir in the green onions.
At this point, add the diced chicken breast, shrimp, crab, or crawfish and cook until just finished, about 5 more minutes. Alternatively, you could set aside a portion of this “Gumbo Base” to freeze for other meals and add the meat just to the portion you plan on serving tonight. For my family of 4, I fill two 1-quart freezer zip lock bags with Gumbo Base to freeze and add 1 lb of meat to the remaining quart to serve that night.
Serve with plain long grain rice like basmati or jasmine.
