/
CHOW: Recipes: Skillet Gumbo
MEMBER RECIPE

Skillet Gumbo Recipe

By sewqueen
Difficulty: Easy | Total Time: 30-45 minutes | Makes: this shall feed 4-6 people depending on serving size

This dish was inspired by my family wanting a quick and filling meal even though the fridge was low on supplies. If you want some variation, you can add shrimp or other seafood. I have always loved my mothers Gumbo and wanted to try a working mothers’ version.

INGREDIENTS
  • 1 package of smoked sausage- your choice of flavor
  • 2 cans whole kernel corn- mexicn corn works well also
  • 2 cans of tomatoes and okra
  • seasoning: garlic, pepper, italian seasoning
  • 2-3 cups of rice ( my family prefers brown)/ you can substitute minute rice
INSTRUCTIONS
  1. slice sausgae into 1 in circular pieces and in a larger skillet, sautee’ in oil of choice for about 10-15 minutes on med/high heat
  2. while meat is cooking, start boiling rice so that it will be done when everything else is done. if you use a quicker cooking rice, you can start boiling after adding vegetables to meat
  3. add remaining ingredients, reduce heat to med/low and let simmer for 10-15 minutes until flavors are combined
  4. turn off heat and let sit for 5 minutes to allow juice to thicken, serve over rice

Member recipes are not tested by the CHOW food team.

    Write a review | 4 Reviews
POST A COMMENT |4 Comments

COMMENT

  • Who is telling CHOW how to make "gumbo"?

    This one is full of corn???
    The Gumbo Z'Herbes has a roux? And you serve it like a sauce over rice? It's Gumbo. Soup! (Most people use meat anyway - hardly ever vegetatian. Sorry!)
    And the Chicken and Andouille Gumbo looks like Tomato Soup!

    This is not complicated food but some things ARE sacred!
    Can't you check with some people from Louisiana before you...+READ

    Who is telling CHOW how to make "gumbo"?

    This one is full of corn???
    The Gumbo Z'Herbes has a roux? And you serve it like a sauce over rice? It's Gumbo. Soup! (Most people use meat anyway - hardly ever vegetatian. Sorry!)
    And the Chicken and Andouille Gumbo looks like Tomato Soup!

    This is not complicated food but some things ARE sacred!
    Can't you check with some people from Louisiana before you start messing with heritage foods? (Please?)-COLLAPSE

  • This is not even close to any form of gumbo, nor is it a passable meal. You'd be far better off buying Zatarains and throwing a pound of good sausage into it.
    What's with the corn? Canned okra?

  • Even a working mother can chop an onion and a stalk or three of celery, right?

    I would also use frozen okra rather than canned.

  • Louisiana gumbo does not have corn in it. Sorry. We start with a roux - you can even buy it in a jar - or powder form. Some folks use okra, some don't. Chicken and sausage is common, as is seafood or duck and andouille (sausage).