Gumbo for a Rainy Day

There are lots of things to love about soup, especially during this time of year.  The way it warms your insides, the ease of eating it, the endless combination of ingredients, and a great excuse to break out the crockpot.  I love my crockpot.  If you plan ahead of time and get the ingredients in the crockpot in the morning, you can come home to a wonderful meal ready. to. eat.  That’s enough to get my attention.  If you don’t have a crockpot, you should really consider getting one – but this recipe can definitely also be prepared in an on-the-stove pot.  On to the recipe.

:: You will need ::

1 lb. of ground beef (or turkey, for a lighter version)

4-5 medium sized russet potatoes

A handful of baby carrots (or 2 full sized carrots)

1/2 red onion

14.5 oz. can diced tomatoes

1 chicken bouillon cube (or 1 box/can of chicken broth)

8 oz. bag of frozen okra (or 15 fresh okra, chopped)

1 tbsp. garlic powder

salt & pepper to taste

:: Let’s get going ::

(1) Empty the ground meat into a skillet on medium-high heat.  Sauté until browned.

(2) While the meat is browning, peel your potatoes and wash the starch off.  Alternatively, if you want to leave the skins on for more fiber just make to scrub the skins well with a vegetable brush to remove excess dirt.  Chop the potatoes, carrots, and red onions – place them in the crockpot.

(3) After the meat has browned, add it to the crockpot along with the chopped veggies and canned diced tomatoes.  You could use fresh tomatoes here as well, in addition to or in place of the canned tomatoes .. but I think that the canned tomatoes give the gumbo a stronger depth of flavor.

(4) If you are using the bouillon cubes, add 4 cups of water to the crockpot.  If you used canned tomatoes, you can fill up the can twice with water (+ a little extra) to make sure all of the tomatoes emptied out of the can.  However, if you don’t have bouillon cubes – and opted for chicken broth, just dump the chicken broth in at this point. Sprinkle the garlic powder and a good amount of salt and pepper on top of  ingredients and give it a stir before putting the lid on.

(5) If you are using a crockpot, put it on low for 6-8 hours or high for 2-4 hours.  If you are using an on-the-stove pot, turn the stove on to medium high heat for 45 minutes and turn it down to medium low for another hour, or until the potatoes and carrots are tender.  Now it is time to add the okra.  Some recipes add the okra with the other veggies at the beginning, but I like to add them at the end to keep some of their structure intact.  You only need to cook them around 10 minutes; they don’t take long.

(6) After the okra is tender, your gumbo is ready! I hope that you enjoy this recipe as much as we did.

Printable version.

Printable version with picture.




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