Thursday, December 20, 2012

Sean's AMAZING Gumbo

So, my good friend Sean has been wanting me to try his gumbo recipe! And I kept putting it off because it just wasn't cold enough outside for gumbo. Well finally, we got a cold front in and it was chilly enough outside to have something warm and soupy in our tummies (that sounded really gross, my apologies). But anyway he sent me this recipe through text message photo and told me how to tweak it to make it perfect! I also added a few twiks and tweaks of my own. So here it goes:

2 links of venison Slovacek sausage
1 tsp Cajun spices
1 14.5 oz. can stewed tomatoes
1 14.5 oz. can chicken broth, defatted
2 tsp onion flakes
2 cups frozen, cut okra
2 stalks celery, chopped
1 poblano pepper, diced
1/2 tsp garlic salt
2 cups water
1 cup instant rice
1/2 pkg. Hidden Valley Ranch dressing mix
Kosher salt and black pepper to taste
Dash of seasoned salt

In large skillet put a few drops of water and then place both links of pre-cooked sausage in skillet and let warm. Warm until
both sides have dark marks on them.

Next, I cut the sausage into small pieces and tossed it into a large pot. Along with literally EVERYTHING else except the rice. I brought everything to a hard boil and let it stay there for about 3 minutes. Next, I added the rice and mixed it in, turned it down to low/simmer and put the lid on it and let it simmer for about 6 minutes, occasionally scraping the bottom and stirring. This way, it well cook the rice and condense and make it less soupy and more gumbo-y! After that, it's pretty much done. SUPER DUPER DUPER DUPER easy!


1 comment:

  1. That's what I call a great recipe for gumbo without all the mumbo jumbo.