Jack's Gumbo - Ala Enola Prudhomme's Low-Cal Cajun Cooking |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mighty tasty, mildly spicy and delicious thick soup which we served over white rice. You can spice up to your own taste. Add more water or chicken stock if you want it more soupy. We generally don't add salt while cooking most everything. Ingredients:
2 t olive oil |
1 1/2 cup fresh okra, cut into pieces |
1 cup onions, finely chopped |
1 1/2 cups water |
8 oz smoked sausage, cut into bite-size pieces |
28 oz crushed tomatoes |
6 oz tomato sauce |
2 cup chicken breast, cut into pieces |
3 cloves garlic, finely chopped |
1 tsp dried basil |
1/4 tsp dried thyme |
1/2 tsp dried oregano |
1 t frank's red hot sauce, or to taste |
12 oz shrimp |
Directions:
1. Heat olive oil in skillet over high heat. Add okra and cook 10 min. or until no longer slimy (see NOTE below), stirring and scraping bottom constantly.
2. Reduce heat to low and add onions and tomato sauce. Cook, stirring for 5 min. Stir in crushed garlic for the last minute or two. Remove from heat and set aside.
3. In a 4-quart pan over high heat, add water, the okra mix, sausage, canned tomatoes, pepper - and salt to taste if desired. Cook, uncovered, 15 min, stirring occasionally. Add a Bay Leaf if desired. (NOTE): We were given a tip to soak the whole okra in vinegar for 1/2 hour and rinsing it off and cutting it into pieces. It keeps it from becoming slimy. It seems to work!)
4. Spray inside of skillet with non-stick spray over high heat. Add chicken pieces and saute for 8 min. or until browned.
5. At this point, add more water or chicken stock to desired consistency.
6. Transfer chicken and pan juices to large pot and cook, covered for an additional 15 min, stirring occasionally.
7. Add shrimp in the last 5 min.
8. Serve over white or brown rice.
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