Are you craving a flavorful bowl of gumbo but intimidated by the roux? Fear not! This easy gumbo recipe skips the traditional roux, making it a quick and healthy weeknight meal perfect for even the busiest home cooks. This delicious dish retains all the heartiness and flavor you expect from gumbo, but with significantly less effort. Get ready to impress your family and friends with this simple yet satisfying homemade cooking masterpiece!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound Andouille sausage, sliced (or your favorite smoked sausage)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (low sodium preferred)
- 1 cup okra, sliced (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1 cup cooked rice, for serving
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
-
Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
-
Brown the sausage: Add the Andouille sausage to the pot and cook, breaking it up with a spoon, until browned. This adds a wonderful depth of flavor to your gumbo.
-
Simmer the base: Stir in the crushed tomatoes, chicken broth, okra, thyme, oregano, cayenne pepper, and bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes for a richer flavor. This allows the flavors to meld beautifully.
-
Add the shrimp: Gently stir in the shrimp and cook until pink and opaque, about 3-5 minutes. Be careful not to overcook the shrimp.
-
Season and serve: Remove the bay leaf. Season the gumbo with salt and pepper to taste. Serve hot over cooked rice and garnish with fresh parsley.
Cooking Tips for the Best Gumbo:
- Spice it up: Adjust the amount of cayenne pepper to your preference. For a milder gumbo, use less; for a spicier kick, add more.
- Fresh herbs are best: If you have fresh thyme and oregano, use about 1 tablespoon of each instead of the dried herbs.
- Other protein options: Feel free to substitute chicken, Andouille sausage, or a combination of both for the shrimp or use other seafood such as crab.
- Make it vegetarian: Omit the sausage and shrimp and add a can of drained and rinsed black beans for a delicious vegetarian gumbo.
Variations:
- Chicken Gumbo: Add 1.5 lbs cooked and shredded chicken with the okra.
- Seafood Gumbo: Include a variety of seafood such as crab, crawfish, and mussels along with the shrimp.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy gumbo recipe without roux is a fantastic way to enjoy a classic dish without the fuss. It’s a perfect example of healthy meals that are also quick dinner ideas, ideal for busy weeknights. Enjoy your delicious homemade gumbo!