Creole inspired gumbo with green peppers, onions, stewed tomatoes and okra is served with shrimp and Charlie’s Pride Carnitas.
Serves:
8 to 10
Ingredients:
| 1 lb. | Charlie’s Pride Carnitas |
| 1 | Green pepper, diced |
| 1 | Onion, diced |
| 1 cup | Celery, diced |
| ½ cup | Butter |
| 1 lb. | Smoked sausage, sliced ½ inch thick |
| ½ cup | Flour |
| 7 cups | Vegetable stock |
| 1½ cups | Stewed tomatoes, canned |
| 2 cups | Sliced okra |
| ¼ cup | Worcestershire sauce |
| ½ lb. | Raw shrimp, peeled and deveined |
| 2 Tbsp | Kosher salt |
| 1 Tbsp | Ground black pepper |
| ½ cup | Chopped parsley |
| 4 cups | White rice, cooked |
Directions:
| 1. | In soup pot, over medium heat, sauté peppers, onions, and celery in butter for 4 minutes. | |
| 2. | Add smoked sausage, cook for 3 more minutes. | |
| 3. | Add flour to sausage & vegetable mix, stirring continuously to prevent burning, about 2 minutes. | |
| 4. | Add vegetable stock and tomatoes; whisk to break up any lumps. Continue to cook on medium heat for 10 more minutes. | |
| 5. | Add Charlie’s Pride Carnitas, okra, Worcestershire sauce, shrimp, salt and pepper. | |
| 6. | Allow to come to a simmer and cook for an additional 3 minutes. | |
| 7. | Turn off heat and stir in chopped parsley. | |
| 8. | To serve, ladle gumbo into a bowl and scoop desired amount of rice into each bowl. Serve immediately and enjoy! |