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Teresa Castleberry

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: American, Cajun
Ingredients Method

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

Method
 

  1. Saute the "holy trinity" in a large pot sprayed with olive oil cooking spray, till soft.
  2. Add chicken broth, okra, and seasonings. Boil for about 20 minutes.
  3. Taste for seasoning and adjust with the Cajun spice or salt and pepper.
  4. Add the meat and cook until the shrimp are pink about 10 minutes.
  5. Serve beside/over brown rice and potato salad.
Potato Salad
  1. Mix potatoes, onions and celery in a bowl.
  2. Mix the dressing ingredients in a small bowl and then lightly mix it into the potato mixture. Serve warm or cold.