Cajun Gumbo with Potato Salad
This okra based gumbo is full of flavor. The accompanying potato salad is simple but just perfect beside the gumbo.
Ingredients
- 2 cups "holy trinity"-celery, bell pepper, onions
- 3 cups low sodium chicken broth
- 1-2 teaspoons salt-free Tony Chachere's Cajun Spice or to taste
- ½ teaspoon garlic powder
- 2 cups chopped okra
- 2 cups raw shrimp, cut in bite sized pieces
- 2 cups cooked chicken, cut into bite sized pieces
- salt and pepper to taste
- 2 cups cooked brown rice
Potato Salad
- 3 cups cubed potatoes , boiled, drained and lightly mashed but with chunks left in it.
- ½ cup mayonnaise
- 2 tablespoons creole mustard or dijon mustard
- ¼ teaspoon garlic powder
- ¼ cup green onions, minced
- ¼ cup celery, minced
- salt and pepper to taste
Instructions
- Saute the "holy trinity" in a large pot sprayed with olive oil cooking spray, till soft.
- Add chicken broth, okra, and seasonings. Boil for about 20 minutes.
- Taste for seasoning and adjust with the Cajun spice or salt and pepper.
- Add the meat and cook until the shrimp are pink about 10 minutes.
- Serve beside/over brown rice and potato salad.
Potato Salad
- Mix potatoes, onions and celery in a bowl.
- Mix the dressing ingredients in a small bowl and then lightly mix it into the potato mixture. Serve warm or cold.