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Easy Gumbo - Cook ''Cajun'' without Being a Cajun

Almost all of the recipies I've placed on this site can be "prepared" in under 45 minutes. By prepared,
I mean the slicing and the dicing and the ''putting in the Pot". For Gumbo, the longer you cook the
more flavor you get, but other than an occasional "stirring of the pot", there's little effort expended,
other than "bending the elbow".

The heart of Cajun Gumbo is the "Rue". Traditionally Rue was made by browning flower in oil in a pan.

But if you're lazy like me, Gumbo Base is all the authentic "old fashioned flavor" without all the work.



The Heart and Soul of any Cajun dish is what Cajuns call the "Holy Trinity"

   Which is Onions, Celery, and Bell Pepper

 2 - Boxes Zatarain's Gumbo Base
 3 - Clumps Green top Onions (adds not only flavor but more "color")
 1 - Clump Celery
 2 - Red Bell Pepper (Green will do, but Red is sweeter and adds "color")
 1 - Package ''Andoullie'' Cajun Sausage - Yep - It's Spicey
 1 - Rotisserie Chicken From Deli - The lazy man's prepared Chicken
 4 - Cups Rice
 1 - Package Sliced Okra

Added Flavorings:

   1/8 - Cup Worchestershire Sauce
   1/8 - Cup Liquid Smoke
   4 - Bay Leaves
   1 - Tblsp Thyme 
   2-3 Cloves Minced Garlic (crushed or minced) 

Slicing and Dicing:

- Cut up Onions into 1" pieces
- Cut Up Celery into 1/8-1/4 sized pieces
- Cut Up Bell Pepper into 2" Strips
- DeBone the Deli Chicken and cut into medium Pieces if desired
- Cut up Sausage into 1/8-1/4 sized slices  

Cooking' It:

I use a Large - 12 Quart Sized Pasta Pot - Such as the above example 
I debone the chicken FIRST, and remove the "Strainer", as that makes it
easier than trying to debone it after it's cooked.

- Fill Pasta pot to about 3 inch level with cold water
- Pour In the two packages of Gumbo Base and stir until completely dissolved
- Heat until just begins to boil, then put heat on low
- Simply Pour in all the cut up veggies and chicken and sausage and Flavorings
- Add water sufficient to cover the entire pot of "stuff" - Mix 
- Cook for 3-4 hours (On Simmer) or until Veggies soft     
     (The longer the better) - stir every 1/2 hour 

         About 45 minutes before serving, add the Okra.
        (Adding Okra too soon will make it too "mushy")

                     Serve Over Rice 

         - Goes well wth French Garlic Bread  - or - CornBread