How to Make Gumbo with Love

It's always easier to cook fer someone you love. This special recipe was developed fer my sweet Queen Goddess. She loves Cajun Music, mildly spicy food, and me. My Queen Goddess enjoys gumbo and many of the Cajun cooks make it seem like y'all need to be an expert chef to make it. I also believe even though this recipe has many ingredients it is a simple recipe to follow. It is forgivin' if y'all need to change it to suit your personal tastes. I call it Bubba's Easy Gumbo. Now take a deep breath, breath in through the nose and out through the mouth. Repeat twice more. Start the Cajun music to put y'all in the mood. Now here is a list of ingredients that I've simmered into a extra special gumbo.:

1 Cup long grain white rice cooked with 2 ½ cups chicken stock

2 Tablespoons good olive oil (Motor oil will not work)

½# - 3/4# smoked sausage (kielbasa, andouilleo, use your favorite) fine diced

1 (14 oz) can black beans drained & rinsed

1 Lg Spanish Onion course diced

2 Green peppers course diced

2 Cups celery course diced

*2-4 Jalapeno peppers fine diced (optional)

3-4 Tablespoons all purpose flour

1 (14oz) Can diced tomatoes w/juices

1 (6oz) can tomato paste

2 (4oz) Cans mushroom stems and pieces drained

2 Cups chicken stock

1 teaspoon Cumin

1 teaspoon dry sweet basil

1 teaspoon dry oregano

2 Tablespoon garlic powder (more if you dare)

2 Tablespoon Worcester sauce

12-16oz popcorn shrimp (1 package or more if you choose)

1 Cup frozen peas (rinsed with cold water)

1 Bunch scallions fine sliced fer garnish (use the green and the white)

First make your rice measure the rice accurately, slowly add the chicken stock then bring to a rolling boil reduce heat to a simmer and cover pan. Check in 20 min or so when all the liquid is absorbed remove from heat. Keep covered till needed in recipe. Durrin' the cookin' time you should start prepping the vegetables, opening the cans, etc. When everything is ready fer the pot and the rice is finished begin next step.

In a large deep skillet ( if y'all don't have a large skillet use a heavy bottom Dutch oven) place olive oil, onions, peppers, celery, sweat with med-high heat till almost soft (3-5 min). Sprinkle flour over entire skillet cook fer 1-2 min. Add stock, tomatoes, tomato paste, mushrooms, cumin, oregano, garlic, sausage, Worcestershire, black beans, stirring between each ingredient, and bring to a boil 2-3 min, add shrimp and peas, stir again, cook just 1-2 min. Remove from heat and toss your salad, slice your bread and do that breathing exercise again.. Now is the time to serve over white rice garnish w/ chopped scallions, serve hot pepper sauce (Tabasco) on side fer those that wish a little more heat, Your special crisp green salad and a crusty black bread makes a great meal.. This does make a large pan full of delicious gumbo. It does reheat well (I think it's better the 2^nd or 3rd time around) and it will freeze fer up to 3 months in an air tight container.

The joy of this simple dish is enhanced with a bit of candle light, a red gingham check table cloth. The atmosphere would be enhanced with an hour or so of toe tappin' Cajun music. A group of good friends would be just like icin' on a double deck chocolate cake. Best of all it is great even if you need to eat it alone, but don't invite a friend to share it improves the flavor immensely.