Tired of making the same old meals? Try this gumbo, it’s easy, quick, healthy and really good! This is another great flex meal, because you can dish up the gumbo for your vegan eaters prior to adding the seafood. If you are making the seafood version, it can be made with any seafood you have on hand. Here I use shrimp but fish is equally as good. Last week I tried it with catfish and it was awesome!
Gumbo
Start by chopping 1 large onion, 1 large green pepper and 6 spears of cellery – add to soup pot with a Tablespoon of oil.
(I use olive oil but any you prefer will work)
Cook on medium until onion is translucent, about 5-7 minutes. Add 1/2 teaspoon garlic salt and 1/2 teaspoon pepper, 2 Teaspoons Cajun seasoning, 2 bay leaves, and 3 Tablespoons flour – stir and cook on low until the flour is absorbed. Add 4-6 cups vegetable or mushroom broth- the amount of broth you use depends on how you would like to serve it. I like mine without rice(very soupy) and my kids prefer less soupy and more rice. Add two cans (14.5 oz) diced tomatoes and one 6 oz can of tomato paste. Depending on how spicy you like it, add some hot sauce. I like to use a variety of Tobasco and Catalina or Louisana hot sauce. Simmer for about 30 minutes, then add raw seafood(or not) and cook another 5-10 minutes. You can also throw in frozen seafood, it will just take a little longer to cook. Serve with rice.
