"Many family dinners are planned ahead of time after pulling a delicious-sounding recipe out of a cookbook and making a detailed grocery list. But there are plenty of nights when this home cook just wings it based on what's lurking in her freezer, has ripened on the counter or - more often than I'd like to admit - is about to spoil in the refrigerator crisper."
"This easy, one-pot version skips that step to save time on a busy weeknight because the flour is sprinkled on top of the meat to thicken the broth as it simmers. But it's still pretty flavorful, thanks to the "Holy Trinity" of Cajun and Creole cooking: diced onions, bell peppers and celery. Hot sauce and Cajun seasonings add the expected kick."
"Traditionalists might yelp at the thought of a roux-less gumbo, but when you're hungry and pressed for time, it works. Spooned over white rice, the dish is filling and tastes even better the next day when you heat it up for lunch. Gumbo typically incorporates shrimp, but a shellfish allergy in my house necessitated leaving it out. In the past I've also added okra, a hot weather vegetable that helps thicken the broth into"
Many family dinners are planned ahead, but cooks often improvise using freezer items, ripe produce, or ingredients nearing spoilage. Overbuying at markets and frequent cooking commonly leaves excess ingredients that require quick use. The gumbo recipe uses leftover celery, bell peppers and andouille sausage for a fast, one-pot meal. Traditional gumbo starts with a slow-cooked roux, but this version skips the roux by sprinkling flour over the meat to thicken the broth while simmering. The dish relies on the Cajun 'Holy Trinity' (onion, bell pepper, celery), hot sauce and Cajun seasonings for flavor, serves over white rice, and reheats well. Shrimp is typical but optional; okra can be added to thicken.
Read at Boston Herald
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