I made this version of Gumbo to be an easy fix. I am not a fan of Okra, which is what is used in traditional Gumbo dishes, so I used your not so normal ingredients. Also, I skipped the flour that you normally would use to make the rue, just to make it even easier. Serve this with rice. I used brown basmati rice.
olive oil
1 white onion, diced
6 oz. ham, diced
3 celery, diced
3 garlic cloves, minced
italian seasoning blend
ground red pepper, for seasoning
paprika, for seasoning
ground allspice, for seasoning
salt and pepper, for seasoning
1 can diced tomatoes with chilies
1 can black beans, drained and rinsed
1 cup chicken stock/broth (you can sub this out for vegetable stock/broth)
large shrimp, peeled, deveined, cleaned and patted dry
Mrs. Dash seasoning (or similar)
cilantro, chopped for garnish
Drizzle sauté pan with olive oil and heat over medium-high heat. Add shrimp and seasons with salt, pepper and Mrs. Dash. Sauté until cooked completely through. Remove shrimp and place in a bowl and set aside.
Drizzle sauté pan with more olive oil. Add ham and cook until brown and starting to crisp.
Add onions, celery, garlic and season with italian seasoning, red pepper, paprika, allspice and pepper. Continue to sauté stirring frequently until onions and celery are soft. During this step, you will need to add small amounts of broth/stock to keep the spices from burning and to help keep it loose.
Add tomatoes and the rest of the stock/broth. Reduce heat to a simmer and continue to cook for about 10 minutes, stirring occasionally
Add black beans and continue to simmer for 10 minutes, stirring occasionally.
Top rice with tomato and black bean mixture and finish with shrimp. Garnish with cilantro. Serve and ENJOY!!!!
Wine pairing......Tempranillo or Riesling.
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