I love fall. My southern ancestors call the weather that we encounter in fall gumbo weather. Wife calls it Kadu weather. Kadu is Guam’s spiritual cousin to gumbo. They use chicken and veggies. We(Southerners) use damn near the entire kitchen.
I love football and the associated fall sports. I am on a life long quest to interest Pocket Monkey in the sport of American Football. He is getting there. He still is unsure of which team to cheer for. Some days he cheers for my team, and some days against. I don’t mind. He and I had a massive Super Bowl party last year while his Mom slept on the couch because she felt ill.
Today, we are making “shortcut gumbo”. It is called short cut because it doesn’t involve making a roux(pronounced like roo).
The ingredients and instructions are as follows.
2 Tbsps. Olive oil
! large sweet onion
3-4 stalks of celery
1 large green pepper
1 large red bell pepper
1 large bag of frozen okra
2 Tbsp. thyme
2 TBSP. parsley
2 TBSP. basil
black pepper and salt to taste
Old Bay or similar Cajun Spice
1 large can of tomatoes or 4-ish fresh tomatoes
1 can worth of water( about 4 cups)
4 deboned chicken breasts
Add everything to the pot except the okra.
When the dish is nearly done ad the okra and the meat.
We add steamed shrimp to be semi-authentic to the Cajun culture.
We bring everything to a boil and then simmer for around an hour. Cooking is not rocket science. Adjust ingredients and procedures to your taste.
A basic gumbo involves vegetables, spices and seafood. Gumbo is the Southern version of chowder. Add what you have, spice according to your audience, and simmer for 2-3 hours. So easy a Hull Tech can do it.
By the way, going to work when it is under 6o degrees must involve coffee or hot cocoa. There is no other way.