If you want to experience gumbo, take a trip through the South, most notably, a trip to New Orleans. No time for that? Then try a recipe tendered by Southern cooks. I found this one offered by a farmers market located to the east of Austin. Judging by the number of okra recipes on the site, I figure the area is heavily populated by Southern-types.
Gumbo is more a stew than a soup. Serve it as-is or serve it over steamed brown rice. Either way you have a satisfying meal. Make a large pot when the garden is in full production or put the gumbo together with the goodies that came from the garden to fill your freezer.
Enjoy the leftover gumbo later in the week or freeze it for winter. Either will work.
You can see the original recipe which is more labor-intensive than mine. Cut down on your cooking time with some advanced planning. Left-over cooked chicken bits should be a staple in your freezer. That’s where mine came from. I also used frozen corn cut from cobs a month ago, roasted tomato paste that lends fabulous flavor, and frozen tomato chunks from the garden bounty that hit in August.
The frozen items took time in the preserving, but now is the payoff. This is the time-saving part, so enjoy it.
Serve your steaming gumbo with crusty sourdough bread or a good crusty corn bread and lots of butter.
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