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! |