As y’all well know by now, I do love a Cajun specialty. And in perusing my weekly menu this week, trying to decide what to do with the extra blank spaces next to the list of days, it hit me: We haven’t had gumbo in awhile!
(Now, in looking back, it’s only been about 10 weeks since our last gumbo consumption. But that’s much too long if you love it like I do!)
Tonight, I decided to dispense with my usual chik’n variety and instead put in vegan shrimp (a favorite from Sophie’s Kitchen) for a little extra zest and zing. I pulled out my trusty Le Creuset and added in a bag each of frozen okra and frozen mixed vegetables, then a large can of crushed tomatoes, then a generous helping of Cajun seasoning, then the package of vegan shrimp, and finally a carton of vegetable broth. I stirred everything up nicely, added some garlic powder and dried minced onion, and set the pot to boil!
After the gumbo hit the boiling point, I set the French oven to simmer and then heated up a cup of white rice in the rice cooker, letting it steam until it was fluffy and fully cooked. By that point, the veggies and shrimp were also boiling-hot (and yes, I have a blister on my lip to prove it!), and so I declared dinner Ready to Eat and rang the figurative dinner bell.
It should come as no surprise that LeeLee and I both enjoyed several helpings of this gumbo! We both adore Cajun and Creole flavors, and this dish fit the bill. The shrimp plumped up perfectly, the okra was as tender as ever, and the mixed veggies brought a cohesion to the dish that just couldn’t be beat. And to top it all off, we have plenty – and I do mean PLENTY! – left for lunch tomorrow and the next day. The gift that keeps on giving!
:)