Turn It Up With This Gluten Free Spicy Creole Gumbo
Spicy creole gumbo conjures up visions of New Orleans, Bourbon street and the fun and good times of the French Quarter. This recipe lives up to that mental image and results in a beautiful dish that is delicious, healthy and easy to make. Plus it's gluten free.
If you are reducing your fat intake this recipe is great for you. The okra and tomatoes are loaded with antioxidants, fiber and nutrients that are so good for your body.
It does not use a roux which produces a lighter body and results in lower overall calories per serving. Want to loose weight and get thin? Then make this gumbo a regular part of your diet.
This recipe is great for a summer meal yet hearty enough to satisfy the most ravenous appetite on a cold winter day. It is a beautiful dish when served in white soup bowls. It's fiery goodness and snappy colors impress all who enjoy spicy food. And it's healthy ingredients help you to live Cajun.
Spicy Creole Gumbo
2 tablespoons olive oil
1 cup green pepper diced
1 cup onion diced
1/2 cup celery diced
2 garlic cloves minced
1 tablespoon dried parsley flakes
1 package frozen cut okra thawed (10 ounce)
2 cans RO*TEL tomatoes (10 ounce can)
1 teaspoon Tony Chacheres' Creole Seasoning (or similar)
3/4 cup chicken stock
2 cups andouille sliced
2 pounds medium shrimp (peeled and deveined)
Place green pepper, onion, celery, garlic and olive oil in a skillet of sufficient size. Cook over medium high heat until onion has softened and turns translucent.
Stir in andouille, chicken stock, tomatoes, seasoning and parsley flakes. Simmer on medium low heat for 10 minutes.
Add okra and cook for 5 minutes on medium low heat setting.
Stir in shrimp and cook until they are nice and pink. About 8-10 minutes and no longer.
Serve with or without rice. I love brown rice with this dish as it compliments the healthy nature of the recipe and adds a nutty richness that you will love.
Will make 4-6 servings.