ZOJIRUSHI
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RECIPESarrowRice CookersarrowGumbo Bowl
Gumbo Bowl
  We have turned this authentic stew into a rice bowl! The stew is slightly thickened and more rice is added for a hearty one bowl meal.

Ingredients (serves 4):

  • 8 oz. smoked Andouille sausage, cut into 1/4-inch thick rounds
  • 1/2 cup vegetable oil
  • 2/3 cup flour
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 medium green pepper, chopped
  • 1 Tbsp. garlic, minced
  • 1 cup okra, fresh or frozen, cut into 1/2-inch pieces
  • 1 Tbsp. Creole seasoning
  • 1 Tbsp. Worcestershire sauce
  • 4 cups shrimp stock or chicken stock
  • Salt and pepper, to taste
  • 12 oz. shrimp, peeled and deveined
  • 4 cups cooked long grain rice
  • Hot sauce (optional)

Garnish:

  •  4 green onions, sliced into small slivers
1

Sauté Andouille sausage in a pan for approximately 3 minutes, or until surface is brown, drain fat and set aside.

2

Heat oil in a large sauce pan over low heat. Mix in the flour while stirring constantly, and cook until it turns dark golden brown - about 5 minutes.

 

3

 Add onion, celery and green pepper, and cook until tender - about 6 minutes.

4

Add the garlic and okra, and cook for another 6 minutes.

5

Add Creole seasoning, Worcestershire sauce, shrimp or chicken stock and bring to a boil.

6

Add cooked sausage from step 1, cover with lid and simmer on low heat for 30 minutes. Check the taste and consistency, adjust with water, salt and pepper if necessary.

 

7

Add shrimp and cook until just done - about 4 minutes.

8

Fill each serving bowl with 1 cup of cooked rice, ladle gumbo over rice and garnish with green onion. Serve with optional hot sauce.

9

Enjoy!

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