Charlie’s Gumbo

Charlie's gumbo

Creole inspired gumbo with green peppers, onions, stewed tomatoes and okra is served with shrimp and Charlie’s Pride Carnitas.

8 to 10
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
  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!