A classic southern gumbo usually starts with a roux, made by slowly browning flour and oil. This version uses a number of shortcuts to reduce the cooking time and make preparation a snap. Add chicken sausage if you wish, or make a vegetarian version by omitting the shrimp.
1 cup quick-cooking brown rice (uncooked)
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and diced
1 onion, diced
2 teaspoons Cajun seasoning pre-mix
½ teaspoon ground hot or chipotle pepper
1 package (16 ounces) frozen bell pepper strips
1 can (28 ounces) diced tomatoes, drained
1 can (15 ounces) red kidney beans, drained and rinsed
½ pound frozen cooked shrimp, thawed (optional)
1 cup vegetable broth
1Â package (16 ounces)Â frozen cut okra
Salt and pepper
Hot sauce
An Oldways recipe. Illustration by George Middleton for Oldways.
Tyler says: I’m not sure what I’m bringing to a boil? Shouldn’t there be broth?
Hannah-Oldways says: Good point, Tyler! A cup or two of water or broth will bring this stew to a more typical consistency.
Joell says: Ingredients includes 1 cup of vegetable broth; in #2 of the Directions, it states to add the broth.
Katherine-Oldways says: Hi Joell, you are correct! In step #2 you will add the one cup of broth and bring to a boil.
Paula von den Heide says: Yum!
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