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.