Monday, June 13, 2011

"Big Easy" Gumbo

     My apologies to those of you who are used to eating real Southern gumbos.  This quick and easy version from The New Woman's Day Cookbook; Simple Recipes for Every Occasion is a far cry from the more authentic roux based gumbos but it is something you can easily throw together at home or at your campsite.  Leave out the kielbasa if you are a vegetarian or even add a handful of peeled, raw shrimp along with the vegetables.  Do not drain the stewed tomatoes, you need that extra liquid to finish off the rice.  I made this in my 10 inch oven, sauteing the green pepper and onion over a full compliment of coals with 18-20 on the lid.  After 10 minutes, when you add the vegetables and sausage, move the bottom coals to the outside bottom edge of the oven so you won't scorch the rice.  This good, filling one dish meal will certainly satisfy your daily requirement of vegetables and keep you warm around the campfire.

"Big Easy" Gumbo
1-2 Tblsp olive oil
2 green peppers, chopped
1 cup chopped onion
1 cup long grain white rice
1 tsp dried thyme
1 1/2 cups water
salt to taste
10-oz. box frozen chopped kale, thawed and squeezed dry
2 1/2 cups frozen cut okra, thawed
14-oz can stewed tomatoes, broken up
12 oz kielbasa sausage, thinly sliced

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Saute green pepper and onion in olive oil over a full spread of coals for 5 minutes or until onions are soft.
     Add rice, stir to coat.  Add water, salt and thyme.  Cover and simmer in hot oven with coals on lid for 10 minutes.
     Stir in kale, okra, tomatoes and kielbasa.  Cover and cook for 10-15 minutes longer or until rice is tender.

Saute green pepper and onion

Stir rice to cover with oil then add water and spices

After 10 minutes add sausage and vegetables, cook until rice is tender

Loaded with vegetables and brimming with smokey flavor

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