Quick and Easy Gumbo

Easy Gumbo

I don’t know if you are a fan of Top Chef but I am a fanatic!  This past episode was in New Orelean, and of course creole was the theme.  By the way I was really sad to see Fabio go, I would have preferred Stephan to go home.  He is a butt!  Anyway, watching everyone make gumbo made me want to make gumbo.  Now of course gumbo can be a long process because you have to prepare the roux, which I didn’t have time to do.  If you don’t know what roux is it is a mixture of flour and a fat like butter  that is cooked until brown, for gumbo it is cooked until a dark brown. 

This isn’t an authentic recipe and it probably wouldn’t have gotten to the finale on Top Chef, but it was still very tasty.  One day I will put more effort into it and make a roux. 

Quick and Easy Gumbo

• 1 Green Pepper chopped
• 1 Red Pepper chopped
• 1/2 Onion diced
• 2 Cloves of Garlic minced
• 1 stalk of celery chopped
• 4 tsp olive oil
• 2 cups of Chicken Stock
• 1 Can of crushed tomatoes
• 1/2 tsp of dried thyme
• 1 bay leaf
• 1/4 lb of diced chicken breast or thighs
• 1/2 raw shrimp ( use medium or large)
• 1/2 a link of Kielbasa sausage
• 1/2 cup of long grain rice
• 1/8 tsp of Cayenne Pepper (feel free to add more if you like more heat)

In a large skillet nonstick sauce pan over medium heat, heat the oil.  Saute the peppers, celery, onion and garlic until soft, about 5 minutes.  Stir in tomatoes, stock, thyme, bay leaf and cayenne pepper, bring to a boil.  Reduce heat and simmer covered for about 15 minutes.

Stir in the rice and simmer, covered for about 15 minutes.  Add the shrimp, chicken and sausage; simmer covered until shrimp is pink, chicken it cooked through and the rice is tender, about 5 minutes.  Remove bay leaf and serve hot.

This is a healthy and filling meal.