Quick & Easy Gumbo

If you don't have all of these ingredients on hand, just use what you have. Begin by heating a Dutch oven (pictured below) or a skillet. Add 1 Tablespoon oil and cook over medium heat. Chop 1/4 cup onion and set aside (or use dried onion if you're in a hurry).

Next, brown 1/2 pound sausage or chicken cut into pieces in the oil, cooking through. Add chopped onion when meat is halfway done. (You can use sliced kielbasa, andouille sausage or shrimp instead of or in addition to the meats. I buy the cooked shrimp and add it last, as a time-saver.) Remove the meat, reserving the drippings.

Now make a roux. (This is a southern thickener for sauces and soups.) Melt 1/4 cup butter or canola margarine in the dutch oven with the sausage drippings. Add 1/2 cup flour and mix until the flour turns a copper color, similar to the color of a penny. Stir constantly.

Add 6 cups water and mix in any or all of the following:
1/2 cup chopped green or sweet red bell pepper
1/2 cup frozen okra
1/2 cup sliced celery
3 cloves minced garlic
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon Gumbo filé powder
(File powder is Sassafras leaves, crumbled)
1 Tablespoon Worchestershire sauce
1/2 teaspoon hot sauce

Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes (you can simmer up to an hour or for just 15 minutes, depending on your time). During this time, cook rice to go with the gumbo.

Add meat and cook, uncovered, 30 minutes. (Add shrimp just 15 minutes before serving.)

Discard the bay leaves and serve over rice. Top with green onions or grated cheese, if you wish.

Yield: 6 servings