Delicious and Easy Gumbo

So, since moving to Southeastern Texas, I have had the joy of sampling so much local food that I have decided to start emulating some of it. Of course, the first thing I wanted to sink my culinary “teeth” into was gumbo. It is the south’s most amazing comfort food. Well, one of them anyway. Today was a gloomy day and perfect for it. so, I gathered my ingredients.

Yes, as you can tell, I do most of my shopping at Wal Mart. It’s because usually I do it after date night and it’s 1am on a Friday or Saturday night and it’s the only thing open close by.

1 medium to large onion
4 cleaned celery stalks
2 tbsp garlic, minced (I use the pre-minced to save time)
1 large tomato
1.5 lb sausage (andouille preferred)
12.5 oz can of white meat chicken
28 oz can of crushed tomatoes
28 oz can of tomato puree
32 oz box of beef broth or stock (I prefer broth for heartier gumbo)
16 oz bag of frozen cut okra
1/2 tbsp cayenne pepper
3/4 tbsp basil
red pepper flakes, salt, and pepper to taste
14 oz frozen peeled, cleaned, and tails off small shrimp

Chop the onion and celery into fine pieces. Cook it with the garlic in about 1tbsp of oil in a large stock pot. Sweat it out until the onions are almost done.

Add the remaining ingredients EXCEPT for the shrimp. It should look like the above picture. Nom nom nom!
Bring to a boil, then reduce heat and let simmer, stirring occasionally, for 1-2 hours. The longer it cooks the more the flavors mesh together, and that’s definitely not a bad thing.

About 20 minutes before you want to eat, stir in your shrimp. Let it cook for 20 minutes more and you are ready to go.

Cook some rice according to the package and assemble like so: