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You have the option of serving the Gumbo with or without rice.

2 Tbsp. olive oil
1 Tbsp. dried minced garlic
2 Tbsp. all-purpose flour
1 cup chicken broth
1 tsp. Worcestershire sauce
1 pkg. shrimp

In medium-sized, heavy-gauge saucepan, heat oil. Saute shrimp and garlic. Add flour and increase heat. Stir continually and when paste begins to darken, add broth and Worcestershire sauce. Stir as roux thickens, about 5 minutes. Remove from heat, and set aside.

5 cloves garlic, minced
1 1/2 cups chopped onion
1 bell pepper, chopped
12 oz. fresh okra, sliced
1 pkg. Italian sausage, cut into 1/2-inch slices and cooked
4 boneless chicken breasts, chopped and sauteed
1/3 cup dry sherry
2 14 1/2-oz. cans Mexican-style stewed tomatoes*
1 cup chicken broth
1 tsp. dried thyme
1 tsp. dried coriander
1/2 tsp. hot pepper sauce

To make Gumbo: Cook meat first. Set aside. Spray 5-quart saucepan with nonstick cooking spray. Saute garlic, onion and pepper for 3 minutes, and add okra. Cook 5 minutes, and add sausage, chicken and sherry. Cook mixture 5 more minutes, stirring often.

Add 3/4 cup broth to pan. Place tomatoes in blender or food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining 1/4 cup broth into roux, and stir mixture into gumbo. Add thyme, coriander and hot pepper sauce. Reduce heat to low; cook for 10 minutes.  Serve.

*Substitute the canned tomatoes by slicing 4 fresh tomatoes and 3 green chiles.  Place the tomatoes and chiles in a sauce pan with 3/4 cup of lemon juice, 1/2 tsp. salt, and 1 tsp. olive oil .  Boil liquid down to a quarter inch and stir frequently making sure you don’t let the the tomatoes stick to the pan.