No-Roux Gumbo-Style Stew
If you live in an area with long, hot summers, okra is a must. The plants are easy to grow and the more you pick, the more you get. Gumbo is a classic dish for preparing okra, but sometimes I don't want to have to mess with a roux – that mix of fat and flour used to thicken sauces & soups. If you've ever tried to make one, you know how easy it is to burn. That's why I like this gumbo inspired stew. It has all the flavor without the trouble of making the roux.
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, crushed
- 1/4 cup butter
- 2 tbsp. flour
- 3 cups chick broth
- 1 bay leaves
- 2 cups okra, sliced
- 1 15oz. can whole tomatoes
- 1 6oz. can tomato paste
- 1 1/2 lb. shrimp, sausage and chicken combination
- salt and pepper to taste
- 3 cups rice, cooked
- parsley for garnish
- hot sauce
Sauté onions, peppers and garlic in butter until soft.
Add flour stirring until bubbly.
Add broth, bay leaf, okra, tomatoes, tomato paste, salt, and pepper. Stir everything together and simmer 45 minutes.
Add the cooked meats and shrimp then continue to cook until the stew is hot and bubbly.
Serve over rice and garnish with parsley. Place hot sauce on the table for diners who prefer a touch of heat in their stew.
Time to prepare: 1 hour.