Gumbo

If you ask anyone who actually makes real gumbo, this is not a gumbo, this is at best a chili with Old Bay. However, in the original spirit of gumbo, this is absolutely a spicy scraps-in-a-pot recipe focused on seafood and spicy flavor. It's also great for (some) picky eaters, as it contains no okra, and only a normal amount of seafood.

Required Ingredients

• Rice, an amount appropriate for the number of people. Gumbo makes 8-12 servings easy, keeps well, and is best with fresh rice.
• Tomato sauce, 2 10oz cans
• Beef broth, 2 cartons
• Kidney beans, 2 cans
• Bell peppers, any color, 4
• Sweet onions, 2
• Andouille sausage, 2 (or smoked sausage for un-spicy weenies)
• Shrimp, 1 lb, peeled and deveined, thawed before attempting
• Old Bay seasoning, lots, and/or a Zatarans Crab Boil packet
• Garlic (any kind, to taste. Powdered, jarred, or fresh all work fine.)
• Salt and pepper to taste
• lemon juice, bottled is fine, at least two tablespoons, more to taste
• Oil for pan frying, chef's choice

Optional Ingredients

• Corn (1 can or 3-4 stripped cobs)
• Hot sauce
• Liquid smoke
• Ground beef or pork
• Leftover meat of any kind really, recommend diced fairly small (pulled pork or chicken is good)
• Cheese

Process

1. Set up a big dang pot on low heat, a frying pan or wok on medium heat with a touch of oil of choice, and a knife and cutting surface off past the wok where stuff can be dumped in cleanly.


2. Start the rice off while all that heats up. Either on a third burner, if it will fit, or in a rice cooker somewhere else out of the way.


3. Open and put directly into the pot (do not drain) the beans, tomato sauce, beef broth, and corn if you're using it.


4. Season the pot generously with old bay (and/or just throw in the crab pot packet), garlic, lemon juice, salt, and pepper. Also add hot sauce or liquid smoke if you're using them. Leave the whole thing to simmer, no lid.


5. De-seed and dice the peppers into smallish bite-sized chunks. Pan fry until cooked, maybe even slightly charred. Dump into the big dang pot.


6. Repeat with onions, peel and dice to small chunks or strips, pan fry, and dump in the pot.


7. Same again with sausage. Medallions or quarter medallions both work here, fried crispy, in the pot.


8. Brown, drain, and add to pot the ground meat if you're using any


9. Add any other meats or whatever. Taste it to make sure it's good. Don't be afraid to experiment.


10. Add the shrimp directly to the big dang pot, and turn up the heat. When the shrimp turns pink or about the point it starts really boiling (depending on stove behavior), it is done.


11. Serve over rice. Some absolute heathens may choose to add cheese.