Shortcut Gumbo Recipe
Summary
Cooking Time13 MinDifficulty LevelEasy
Ingredients
| Okra | 1/2 Ounce, frozen | |
| 1 14 1/2-ounce can stewed tomatoes, cut up | ||
| 1 6-ounce can spicy vegetable juice cocktail | ||
| Minced onion | 1 Tablespoon, dried | |
| Worcestershire sauce | 2 Teaspoon | |
| Lemon juice | 1/2 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dried thyme | 1/2 Teaspoon, crushed | |
| Minced garlic | 1/4 Teaspoon, dried | |
| Ground red pepper | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Frozen shrimp | 1/2 Ounce, deveined | |
| Cooked ham | 3 Ounce | |
| File powder | 2 Teaspoon | |
| Hot cooked rice | ||
Directions
Thaw okra.
In a 2-quart casserole combine okra, undrained tomatoes, vegetable juice cocktail, onion, Worcestershire sauce, lemon juice, bouillon granules, thyme, garlic, red pepper, and allspice.
Add bay leaf.
Micro-cook, covered, on 100% power (HIGH) 6 minutes, stirring once.
Stir in shrimp and ham.
Micro-cook, covered, on 100% power (HIGH) 6 to 7 minutes or till shrimp turns pink, stirring twice.
Remove bay leaf.
Stir in file powder.
Spoon rice into soup plates.
Ladle gumbo over rice.
In a 2-quart casserole combine okra, undrained tomatoes, vegetable juice cocktail, onion, Worcestershire sauce, lemon juice, bouillon granules, thyme, garlic, red pepper, and allspice.
Add bay leaf.
Micro-cook, covered, on 100% power (HIGH) 6 minutes, stirring once.
Stir in shrimp and ham.
Micro-cook, covered, on 100% power (HIGH) 6 to 7 minutes or till shrimp turns pink, stirring twice.
Remove bay leaf.
Stir in file powder.
Spoon rice into soup plates.
Ladle gumbo over rice.
Chef
