Yum. We made this as a (belated) toast to Mardi Gras and Louisiana. I realize it isn’t perfectly accurate, but it is tasty and we all loved it. It’s also quick and easy, which is a huge bonus. We’ve had a wretched cold around here lately, and the spiciness of the gumbo does a great job of clearing out the sinuses! Some folks add extra hot sauce to make it work even better. This recipe has quite a bit of wiggle room – use what you have around the house, and don’t worry if you’re a little short on one thing – just add a little more of something else.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, South Beach phase 1 safe recipe.
- 1-2 tablespoon olive oil (enough to cover the bottom of the pan
- about 2 lbs skinless, boneless chicken breasts or pork loin, cubed
- 1 medium yellow onion, diced
- 1-2 bell peppers, diced
- 4 cloves minced garlic
- pinch kosher salt
- few grinds black pepper
- 1 tablespoon (or less) Creole or Cajun seasoning – we like Tony Chachere’s
- 28 oz can diced tomatoes, including the liquid
- 1 (10-ounce) package frozen cut okra
- 1 28oz can or 2 14 oz cans kidney beans (could leave out or serve on the side if you wish)
- 2 tsp gumbo filé powder (optional, but this thickens it) – (you can find it at The Spice House or other spice shops)
Cut raw chicken or pork into cubes. Dice all the veggies.
Heat oil in a large soup pot over medium heat until hot. Sauté garlic, onion, and bell pepper, stirring frequently, until onion is translucent.
Add chicken/pork to the pot, and keep stirring occasionally as the meat browns. Add seasonings, and keep cooking until the meat is browned on all sides (about 5 minutes).
Add the tomatoes with their liquid, beans, and the okra. Stir to mix them all together, and after it comes to a low boil, turn down the heat and simmer about 10 minutes until everything is heated and slightly thickened. (If you want a thicker gumbo, you would turn off the heat here and add the file powder, then cook for another 1-2 minutes)
Serve with hot sauce on the table – yum! The 1 TBS cajun seasoning worked well as an amount for us – a bit spicy, but not too spicy. If your family isn’t very spice-inclined, you might want to start off with 1/2 TBS (aka 1 1/2 tsp) of the cajun seasoning. People can always add more at the table.
We’ve served this with quinoa underneath to absorb some of the sauce – mmmmm! (the quinoa makes it South Beach Phase 2, and it tastes great without it, too)