New Orleans style Gumbo

This is a close replica of New Orleans style Gumbo, but a little healthier.  It’s made without bacon, lard or flour…so it’s gluten free. I know it seems a little strange to use vegetable broth then add beef bouillon, but it works. Trust me. The star of this dish is what’s called “The Holy Trinity” which is common in New Orleans cuisine. It consists of Onion, green pepper and celery.

New Orleans style Gumbo

1 medium onion chopped

1 green bell pepper chopped

1 cup chopped celery

3-4 cloves garlic chopped

10 oz. bag frozen, sliced okra thawed

1 15 oz. can fire roasted tomatoes undrained

2 quarts vegetable both

3 beef bouillon cubes or 3 tsp “Better than Bullion”

¼ cup tomato paste

2 tbsp. Worcestershire sauce

1 15 oz. can dark red kidney beans (mash half with a fork or potato masher)

1 tsp. dried thyme

1 tsp. smoked paprika

2 tsp. no salt Cajun seasoning

2 Bay leaves

1 lb. wild caught shrimp

1 ½ cups pulled poached or rotisserie organic or natural chicken (without antibiotics or hormones)

6 oz. Andouille sausage

Cooked brown rice.

Sauté onion, celery, green pepper and garlic in water or broth until soft. Add okra, tomatoes, vegetable broth, bullion, tomato paste and Worcestershire.  Add beans, thyme, smoked paprika, Cajun seasoning and Bay leaf. Bring to a boil then lower heat and simmer for 45 minutes. Add shrimp, chicken and sausage, simmer for another few minutes until shrimp is cooked through.  Serve over brown rice.