Many years ago, I had the pleasure of driving through Louisiana. I made a point to stop in the French Quarter, and tasted my first gumbo. So very yummy.This recipe is so delicious and super-easy to make. Add freeze-dried cooked shrimp if you'd like. Spice it up or tone it down. Your choice.
Ingredients:
1/4 cup instant rice (brown or white)
2 Tbs dried diced sausage
2 Tbs dried diced chicken
1 Tbs diced onion
1 Tbs diced bell pepper
1 Tbs diced celery
1 tsp powdered chicken broth (or 1 chicken bouillon cube)
1 tsp Creole seasoning
1/2 tsp garlic powder
Salt and pepper to taste
Directions:
Combine all and store in water-proof air-tight container/bag. When ready to eat, add 1-2 cups of boiling or very hot water. (Amount will depend if you want it soupy or quite thick.) Stir. Cover. Let sit approx 20 minutes, or until all ingredients have reconstituted. Stir and enjoy!
Note:
If you can't find a freeze-dried or dehydrated version of your favorite sausage, do it yourself! Just thinly slice, cook, then drain/pat away every bit of fat, and dehydrate at a high temp. Check regularly to see if any more fat is accumulating, and if it is, pat it off. When the sausage is super crispy and dry (not greasy), it should be ready.
Another Note:
Lots of people put okra in their gumbo. Finding dehydrated okra is impossible (if you know a source, please please tell us in the comments below!). So, here's a tip about dehydrating okra: freeze it. That way, it won't get all oooey goooey. So... freeze till almost solid, slice thinly, place on dehydrator sheets, and dehydrate at around 115 degrees F till crispy. Frozen to dehydrated, with a brief stop in between.
Notes:
- Dairy-Free: naturally
- Gluten-Free: naturally
- Low-Carb: If you eliminate the rice, this is low-carb.
- Low-Sugar: naturally
- Nightshade-Free: If you eliminate the bell peppers, this is nightshade-free. Did I miss any other nightshade ingredient?
