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Summer Gumbo

Gumbo
[1]
Print Recipe
Another one of Clara's favorite dishes, gumbo starts showing up in my kitchen when the summer garden starts to explode and well into the cooler fall and winter months. We prefer our gumbo to be thick, served with a hardy scoop of jasmine rice it's a hardy dinner. Many recipes call for making a roux from flour as the base for gumbo. I prefer to just use sufficient okra to lend it is thickening nature and control the moisture by increasing or reducing the tomato juice.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Gumbo
[1]
Print Recipe
Another one of Clara's favorite dishes, gumbo starts showing up in my kitchen when the summer garden starts to explode and well into the cooler fall and winter months. We prefer our gumbo to be thick, served with a hardy scoop of jasmine rice it's a hardy dinner. Many recipes call for making a roux from flour as the base for gumbo. I prefer to just use sufficient okra to lend it is thickening nature and control the moisture by increasing or reducing the tomato juice.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, heat the oil. Add in okra, onion, carrot and celery over a low heat until vegetables wilt. Add the garlic and stir until it turns white, but do not let brown and let cook for 5 minutes. Add in tomatoes, bay leaf, thyme, marjoram, filet spice, basil, Worcestershire sauce, salt and pepper, tabasco, the stock, the tomato juice, parsley and the sausage. Simmer until flavors blend--about 35-40 minutes. Serve with a heaping cup of cooked rice.
Recipe Notes

Highlights: Gumbo is a lovely way to use up some of summer's garden abundance. I do not make a traditional roux with flour (thereby making this a gluten free dish) to thicken the gumbo, rather I make sure the okra thicken up the sauce and control how thick or thin the dish is by reducing the amount of the juice I use.

Energetics: Warming, and pungent this dish can help you adapt to the heat of summer by opening the pores and allowing you to sweat. For those who have arthritic conditions or are Yin deficient (dehydrated) may want to avoid this dish.

Primary Season: Summer and Late Summer

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