Gumbo’s hard, right? Not if you use a package roux/gumbo base — then all you have to do is doctor it up. Cajun Crouton is way into easy!
1 cup white rice
2 cups water
1 pkg Zatarain’s Gumbo Base
5 cups water
1/4 cup ground pork sausage (we like Jimmy Dean’s Hot)
2 chicken breasts, skinned and cut up
2-3 links andouille sausage, sliced
1-2 doz large (21-25 count) frozen shrimp, peeled & deveined
1 cup okra, sliced
Tabasco sauce to taste
Bring 2 cups water, lightly salted, to boil in a small pot and reduce heat. Pour in rice, cover, and let cook on very low for 20-25 minutes.
Brown crumbled sausage in small frying pan. Drain and reserve. Lightly brown chicken breast meat and reserve.
Bring 5 cups water to boil in a large pot and add gumbo base. Reduce heat and whisk until smooth. Add browned sausage and chicken. Cover and let cook on low until chicken is almost done, about 10 minutes. Add okra, cover again and cook another 5 minutes. Add frozen shrimp, cover again and cook another 2-3 minutes.
Serve in bowls over rice with good crusty bread on the side, and Tabasco for those who want it hotter. This recipe makes enough for four hungry people. If you can’t get fresh okra, frozen will do. Laissez les bons temps rouler!