Pork Gumbo, because it's chilly and you need lovin

Gumbo isn't hard to make. However, it's hard to make well. So, I took an old gumbo recipe I learned in Mississippi and modified it for you guys to get the best product with the least amount of time involved to "perfect" it.Your first batch will be good. Your second batch will be better. Every consequent batch will only get better until you've played with it to make it yours and, in hand, make it perfect.

What ya need:
  • 1 pound of pork loin, cubed
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of all-purpose flour
  • 1 cup of beef broth (homemade is best, but bouillon will do in a pinch)
  • 1- 15oz can of stewed tomatoes
  • 10oz of okra (frozen is fine)
  • 10oz of succotash (frozen is fine)
  • 1 teaspoon of hot sauce
  • 1 teaspoon of ground black pepper
  • 1/2 teaspoon of salt 
  • 1 bay leaf
  • Cooking spray
Ok, so:
Spray a medium-sized dutch oven or a large pot with cooking spray. Heat it over medium heat. When the pot is hot, add the beef and cook for 4 minutes, stirring occasionally, to brown the meat uniformly. Remove the pork and set it aside. Add the butter to the pan and let it melt. Add the flour and stir together to make a roux. As soon as you begin to get a nutty smell from the roux, add the broth and other ingredients into the pot. Then reintroduce the pork to the pot. Bring this mixture to a boil before reducing the heat to a simmer. Cook at a simmer for 15-20 minutes.  Remove the bay leaf before serving. Personally, I like to serve this gumbo over a little bit of rice. Play with this recipe, make it yours, share results! Stay warm out there! 

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