Gumbo

10.08.

Cajun Stew

(Recipe: Courtesy of Martha Stewart’s “One Pot” Recipe Book)

I’m soooooooo happy to share this post with y’all! I found the “Holy Grail” of fast Gumbo recipes!

Not too long ago, I made Gumbo for the first time ever. It was FANTASTIC! …………….. It also took me 4 1/2 hours to make!

Now don’t get me wrong. Gumbo…….. “authentic” gumbo just can’t be duplicated completely in only 50 minutes. But it can definitely come in at a close 2nd!

I bought Martha Stewart’s new cookbook the other day and couldn’t wait to start trying out the recipes!

I did what I usually do when I get a new cookbook………………..

I attacked it!

……………With Post It Notes! 😉

I fully recommend this book and depending on what recipes you choose to fix, only because certain cuts of meat are more expensive than others, it can be really reasonable to cook these recipes.

Most of them only have 7 to 10 ingredients and considering that most of those ingredients include staples like oil, salt/pepper and spices……… I don’t thing that is a lot. It surprised me because most of her stuff seems to take forever and involves a ton of steps and ingredients, but not this book!

Considering that everyone is pressed for time and wants good, wholesome, quick meals for their families and themselves, I think this recipe book is a WINNER!

This recipe only took 50 minutes to make, which half of that time was really just contributed to simmering so I definitely wasn’t standing at the stove that entire time.

My kids loved it. The girls went back for 2nds and even 3rds. My littlest only ate his sausage and shrimp, but he is also going through his “picky faze”, and the hubster near about made himself sick on how many extra servings he got. Even with all that eating, we still had leftovers for lunch the next day.

I decided to serve the Stew over Cheese Grits and OH BOY! So good!

Recipe: Cajun Stew

Ingredients:

– 2 Tbsp. Vegetable Oil

– 2 Tbsp. All-Purpose Flour

– 1 Red Onion, thinly sliced (*I used pre-chopped red onion from the produce department b/c red onion is not nice to my poor eyes)

– 2 Garlic Cloves, minced

– 2 Celery Stalks, coarsely chopped

– Red or Green Bell Pepper, coarsely chopped (*I used red)

– 1/4 Tsp. Cayenne Pepper

– Coarse Salt

– 1 Can (28oz.) Diced Tomatoes

– 1 1/2 Cups Water

– 3/4 lb. Andouille or Kielbasa Sausage, sliced into 1/2 in. thick rounds (*I used Kielbasa)

– 2 Cups Frozen Sliced Okra (from a 12 oz package), thawed

– 1/2 lb. Shrimp, peeled and deveined (*I used a whole lb. because my family wouldn’t have forgiven me for only using 1/2!!!!! LOL!)

Directions:

– Heat a large skillet (*I used my large cast iron) over medium heat. Add oil and flour; cook, whisking constantly, until golden brown, 5 to 7 minutes.

– Add onion, garlic, celery, and bell pepper; cook until crisp-tender, about 7 minutes. Add cayenne and 1/2 teaspoon salt.

– Stir in tomatoes (with their liquid), the water, and sausage. Bring to a boil, reduce to a simmer, and cook, partially covered, until slightly thickened, about 25 minutes.

– Add okra and simmer 3 minutes. Add shrimp and cook until opaque, 3 to 4 minutes more.

– Season with salt.

– Serve either over white rice or cheese grits, like I did.

*And here is just one more pic to make your mouth water…………………