Really simple and no roux, Quick and Easy Gumbo is a delicious lunch or supper. I used shrimp and sausage, because that’s what I had. But use any protein you like. Fish, all seafood, shredded chicken – all good options. If you don’t want to hand-chop the veggies, use a food processor on the pulse function, to get “fine dice.”
Quick and Easy Gumbo
Ingredients
- 2 cups pre-cut, frozen okra
- 1/4 cup olive oil
- Salt and pepper
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 1/4 cup finely diced red pepper, or jarred diced pimento
- 1/2 tsp Cajun seasoning
- 1/4 tsp dried thyme
- 2 cloves garlic, pressed or minced
- 2 TBSP tomato paste
- 5-6 cups chicken broth
- 1 1/2 TBSP cornstarch or potato starch
- 2 cups cooked shrimp
- 12 oz fully cooked smoked or andouille sausage, sliced
Instructions
- Heat oven to 425 degrees.
- Spread okra on a baking sheet. Toss with 1 TBSP oil and salt and pepper. Roast in oven until golden brown, about 25 minutes.
- While roasting the okra, heat 1/4 cup oil over medium heat in a large pot.
- Stir in onion, celery, bell pepper, and salt and pepper. Sauté until tender (about 5-6 minutes).
- Stir in the garlic, Cajun seasoning, thyme, and tomato paste. Sauté for another couple minutes.
- In a small bowl, combine 1 cup of broth with cornstarch. Whisk until dissolved.
- Slowly whisk cornstarch mixture into pot with the veggies. Whisk constantly until thickened to a gravy-like consistency, about 3 minutes. Slowly pour in 3 additional cups of broth, stirring constantly. Bring the gumbo to a simmer. Cook, uncovered, for 10 about minutes, for gumbo to thicken.
- Stir in shrimp, sausage, and okra. Add broth, if the gumbo is too thick.
- Salt and pepper, to taste
- Serve with rice.
- Note: use all seafood and fish and sausage, or substitute shredded chicken, or add shredded chicken