Aimee'S Gumbo Recipe

Name: Aimee'S Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbs vegetable oil; 2 tbs flour; 1 Can of Diced Tomatoes; 1 Can of low sodium chicken broth; 1 Package of Frozen cut Okra, or to taste; half a bag of frozen Diced Green Pepper, or to taste; 1 cup of Frozen or fresh diced onion, or to taste; 1 tbs minced garlic, or to taste; Choice of meat; Gumbo Filet Powder; Cajun Seasoning Mix; hot sauce to taste.

Servings: persons

2 tbs vegetable oil
2 tbs flour
1 Can of Diced Tomatoes
1 Can of low sodium chicken broth
1 Package of Frozen cut Okra, or to taste
half a bag of frozen Diced Green Pepper, or to taste
1 cup of Frozen or fresh diced onion, or to taste
1 tbs minced garlic, or to taste
Choice of meat
Gumbo Filet Powder
Cajun Seasoning Mix
hot sauce to taste.

1
heat the oil and flour in a stewpot over high heat. Stir constantly. The mixture will become smooth and get darker. When it the color is darker than peanut butter but lighter than Hershey's syrup, lower the heat to medium. Start adding the tomatoes and Chicken Broth (be really careful, this will make the oil splatter and there will be a lot of steam.). Add the vegetables and the meat and the seasoning. Adjust the the temperature and simmer until the meat is done and the liquid thickens a bit. The Roux (oil and flour) may leave Little brown things which should dissolve. If you burn the roux, you get little black things which don't dissolve, but the gumbo tastes OK.
2
Serve in bowls over white rice. Leftovers freeze really well, unless you use shrimp. I usually make double this amount, and I get about a gallon, which is enough to feed a good sized crowd (I use a 3 quart slow cooker to keep it warm, and I'm going to figure this out as a slow cooker recipe, someday) Fresh veggies should be fine, but it's just so darn easy to get the stuff precut and frozen, that I don't bother. It's a pretty casual recipe. Feel free to make changes. When I make it, it's spicy, but not too spicy for most people. Some people who dislike okra have told me that this makes it edible.
3
** SPECIAL INSTRUCTIONS FOR SHRIMP - Shrimp has to be held and added about 10 minutes before you are ready to server, or it will turn to rubber. You could just pour the gumbo over cooked Shrimp. If you think you will have leftovers, I would skip shrimp or make them a mix in at the table, since I have had trouble freezing the shrimp.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbs vegetable oil, 2 tbs flour, 1 Can of Diced Tomatoes, 1 Can of low sodium chicken broth, and more.

Yes, Aimee'S Gumbo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aimee'S Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions