08-02-20_gumbo.jpgForever a fan of the one-pot stew, I had no conflict tackling this gumbo, from Recipezaar. I adjusted the recipe to make 4 servings, and used a combination of shrimp and sweet turkey sausage. The best part of this dish might just be that wonderful smell as the vegetables join the dark roux in the pot. Wow. Your kitchen will sizzle with a definite creole excitement.

Instead of chicken broth, I used vegetable-bouillon broth. As for the recommended “creole seasoning,” I used a mix of file powder and chili powder. I did use 10 oz. of frozen okra, which did indeed result in a texture that was a bit gelatinous, but we didn’t mind it. I served my completed gumbo over brown rice. It had a nice flavor and could have been spicier. Like any stew, a cook really needs to taste and adjust accordingly. There’s really no reason to eat a lousy stew.

RECIPE: fun to make; oooh that roux!; master your own spice mix
cook your rice while you’re making the stew; you’ll eat in an hour
as delicious as your spices and your meats

Next time, I’ll try to cook a fine meal of “Balsamic-Glazed Salmon Fillets,” from All Rrecipes, along with the “Broccoli and Cheese Casserole,” from Best American Side Dishes, by Cook’s Illustrated magazine. Return to my site on Monday, March 24, to see my results.