Cajun Gumbo, Healthified and Made Easy

This delish and authentic gumbo recipe has stood the test of time in the Tabler family! 

Did I ever mention I’m from Louisiana? Yes, indeed, I am! In fact, we had the band play this little ditty at our wedding:

I’m even listening to it while I write this post. In case you’re curious, here’s Hank Williams’ version! 

I suppose my Louisiana roots are the reason I love all spicy, Cajun food. One of my favorite Cajun meals to make is gumbo.

Now the “right” way to make a good gumbo is to start with a roux. Which is extremely tedious and involves an abundance of oil. (and it’s the only way my dear sister will make it—she’s more of a Cajun food purist!) But if I adhere to the preferred method, I would only make it once or twice a year because of the time it takes and the fat it adds. Today I’m going to share with you my recipe for Cajun gumbo, made easy and healthy. My secret weapon? Tony Chachere’s Creole Instant Roux Mix.

This little round box eliminates about 45 minutes from the cooking process, along with a bunch of fat and calories. With this mix, your roux is complete in all of about five minutes. There are a couple of more key seasoning ingredients to a good gumbo.

You absolutely must liberally shake some Tony Chachere’s Creole Seasoning on your simmering gumbo. (In our family, we put Tony’s on EVERYTHING.) Then, to get the heat just right, add some good ole Tabasco Sauce.

YUMMMMMO! Okay, here’s how you do it.

Cajun Gumbo, Made Easy and Healthified

2015-02-13 15:47:04

Serves 8

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Ingredients

1. 1 bell pepper, chopped
2. 1 large onion, chopped
3. 3 ribs celery, chopped
4. 1 cup frozen chopped okra
5. 1/4 teaspoon minced garlic
6. 10 cups cool water
7. 1 cup Tony Chachere's Instant Roux Mix
8. 2-3 pounds of chicken pieces
9. 1/2 pound smoked sausage
10. Tony Chachere's Original Creole Seasoning
11. Tabasco

Instructions

1. In a stockpot coated in cooking spray, sauté vegetables until soft.
2. In the same pot, add Tony's Roux, 2 cups of water, 1 cup Tony Chachere's Instant Roux Mix. Bring to a boil.
3. After mixture begins to thicken, reduce heat to low and stir for 3 minutes.
4. Add remaining water, chicken and sausage.
5. Bring to a boil, then reduce heat.
6. Simmer until chicken is tender.
7. Season gumbo to taste with Tony Chachere's Original Creole Seasoning and Tabasco Sauce. Ladle gumbo over steamed rice and garnish with chopped green onions.

Notes

1. After the okra has softened and is still sautéing, I used my kitchen scissors to cut it into small pieces. Of course, you could thaw and chop the okra before sautéing, but I always forget to do that step. To keep it healthy, I serve it over brown rice or I eat it without rice.

Adapted from Tony Chachere's Easy Gumbo

Adapted from Tony Chachere's Easy Gumbo

Tabler Party of Two https://www.tablerpartyoftwo.com/

xoxo,

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