A Quicker Gumbo

In honor of Fat Tuesday, I wanted to make a New Orleans inspired dish. Gumbo is what I was craving, but ugh, who wants to do all that work on a week night?

When I was in Nola a couple months back I happened to stumble across a product that I have doubted until tonight. Jarred Roux. I doubted it because I pride myself on cooking a roux the right way, standing over a pot stirring from anywhere to a half hour to an hour.

When I first opened the jar I was immediately turned off. It was a big brown clump surrounded by oil. Hmmmm I thought, this is going to be interesting.

I sauteed up my veggies, added the sausage and then in went the brown clump and oil. After stirring for a minute it started to come together. I added the stock, stirred again and lo and behold, gumbo was in the making. All in about 15 minutes. I'm shocked that this actually worked. Gumbo in 30-40 minutes? Yup. Impressed, hell yes. I don't know if I'll be able to find this product here in Atlanta, but it is nice to know that such a product exists.

Quick Chicken and Sausage Gumbo

2 Tbs. oil

1 medium onion diced

2 stalks celery chopped

1 green pepper diced

3 cloves garlic minced

Meat from a small rotessirie chicken (about 2 1/2 cups)

1lb andouille sausage diced

1 1/2 cups frozen sliced okra

1/2 jar Richard's Cajun Roux

8 cups chicken stock

1 Tbs. cajun seasoning (I use Tony Chachere's)

2-3 dashes Worcestershire

Hot sauce to taste (I use Crystal's)

File powder to top rice

Fresh chopped parsley to garnish

Heat a big heavy pot over medium heat and add oil. When oil has heated add onion, celery and green pepper (the trinity). Saute about 5-8 minutes until onions just start to brown. Add sausage and garlic and cook 3-4 minutes more. Add roux, worcestershire, and seasonings and stir until everything is covered and smooth. Add chicken stock while stirring continuously. Add chicken bring to a boil and simmer 15-20 minutes. Add Okra the last 5 minutes. Serve with white rice, hot sauce and french bread.