Gumbo brought into the Zone
Here’s a great recipe often consumed in the cooler winter months, especially in Louisiana. What a way to kick off Mardi Gras. The classic gumbo (a spicy, hearty stew) needed a few changes to make it Zone favorable. Gumbo is usually thickened with a roux (equal parts of flour and fat) and served with rice (see what I mean). Here we’ve thickened the gumbo with okra and filé powder (optional) and used a more favorable high-density carbohydrate – black beans in place of the rice. Add olive oil to a soup pot. Add okra and sauté until just starting to lightly brown. Add onions, garlic, peppers, and celery and continue to cook until slightly soft. (Add a splash of stock if needed.) Add fish or vegetable stock, tomatoes, cumin, chili powder, thyme, bay leaf, Old Bay seasoning (optional), filé powder and black beans and simmer for 20-25 minutes. Add in the scallions, sausage and cooked shrimp and simmer for another 5 minutes.
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