Saturday, April 14, 2012

Saturday Night Supper - Big Easy Gumbo

Being from New Orleans, Gumbo was a staple meal in our household and many families have recipes that date back years.  I have come up with a recipe that takes out a lot of the extra work that goes into making gumbo but still has the same great flavors.   Please note:  this is NOT the way Bockie would have made it. But it's still delicious and crazy EASY!  

Big Easy Gumbo
3 bags frozen cut up okra
1 can french onion soup
1 can tomato bisque soup
1-2 tablespoons Tony Chachere's Original Creole Seasoning
1-2 pounds fresh or frozen shrimp

Combine okra, both soups and seasoning and let simmer for 2-3 hours.  About 15 minutes before serving, add shrimp and cook until pink.    You can serve over rice or just eat it on it's own! 
Big Easy Gumbo

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