Monday Fresh Jimbo's Gumbo

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Before you jump to Jimbo's Gumbo recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually good advice. Sometimes, though, the last thing you want is to have to make an evening meal from scratch. Sometimes you just would like to go to the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet regime? This is because many of the popular fast food restaurants on the market are trying to “healthy up” their selections. Here is how you can find healthy food at the drive through.

Concentrate on the sides. It wasn’t that long ago that all you could get at the fast food restaurant was French Fries. Now most of the fast food menus have been widened quite a bit. Now you can get a variety of salads. You can also pick out Chili. You could possibly get baked potatoes. Fruit is usually obtainable. There are a lot of selections that you can choose that do not force you to eat foods that have been deep fried. When choosing your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. This helps you keep the calorie count low and lower your fat intake.

Common logic tells us that one certain way to get healthy and lose fat is to drop the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through from time to time. Every now and then, letting someone else cook dinner is just what you require. If you choose healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to jimbo's gumbo recipe. To make jimbo's gumbo you need 20 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Jimbo's Gumbo:

1. Take 3 boneless skinless chicken breasts
2. Provide 4 links andouille sausage
3. Provide About 25 shrimp (pre cooked, frozen, no tail)
4. Take 2 qt carton beef stock
5. You need Olive oil
6. Get Worcestershire sauce
7. Take Water
8. Use 1 can diced tomatoes
9. Provide 1/2 large white onion, diced
10. Take 1 green pepper, diced
11. Use 3 garlic cloves
12. Provide 3-5 stalks celery
13. Take Cajun seasoning
14. Provide File powder (ground sassafras)
15. Use Paprika
16. Provide Salt/pepper
17. Get Fresh parsley
18. Provide Fresh basil
19. Get Garlic and herb instant potato flakes
20. Take White rice

Steps to make Jimbo's Gumbo:

1. In crock pot, add half can of beer, 1 cup water, about 1 cup of beef stock and a few sprinkles of dried basil leaves. Set to high. - Preheat a large sauté pan with a bit of oil and Worcestershire sauce. Enough to cover the bottom of the pan. - Cover chicken breasts with Cajun seasoning, both sides, and put in pan. Cut sausage links lengthwise and add to pan. - Cook chicken for about 5 minutes each side, just to get a sear. Sausage will cook faster so only a couple minutes each side. - Remove to a plate and let sit for a couple minutes. - Put pan to the side, we're not done with it yet. - - Chop chicken into cubes or chunks (don't worry, it's supposed to be undercooked at this point) - Cut sausage into about 3/4 inch pieces - Add to crock pot with a few more shakes of Cajun seasoning. Be sure the liquid just comes to the top of meat pieces. If there's not enough add more water. Let cook for approx. 2 hours.
2. After you get the meat in the crock pot put your frozen shrimp in a large bowl. Make a marinade for the shrimp out of whatever you have laying around. I dug through the fridge and used a bit of steak marinade, balsamic vinegar, lime juice, Italian dressing Frank's red hot sauce and olive oil. Add to the frozen shrimp and cover all shrimp in marinade. Sprinkle with paprika. That's gonna sit at room temp almost till the end.
3. After the meat is in the crock for the 2 hours dice your veggies. Preheat the pan we used for the meat, with the leftover oil, add a bit more oil, a pat of butter and Worcestershire sauce. - Sauté the diced veggies ,except for the celery, until onions are slightly translucent. A couple minutes at most. There still going to cook in the crock so we don't want to cook em to death and get mushy. This is just to bring out some flavors.
4. Using a slotted spoon, transfer sautéed veggies to crock, draining as much oil as possible. Set pan to the side again. - Add the chopped celery and can of tomatoes, drained, to crock. - Chop the fresh basil/parsley and add to crock. - Add about 2 tsp of file powder. - Add the rest of the beef stock. - Set crock to low.
5. Now we make the roux. That's just a fancy term for a thickening agent. - - Now this is where I made one of my mistakes before going to N.O. I always made a LOT of roux. I went more for a stew consistency. While at Mardi Gras I don't think I ate one batch of gumbo that was thick like beef stew. They were all closer to a soup consistency. So now the roux for me is more of a flavor enhancer than a thickener. - - So in that pan that we have all the delicious leftover juices from our meat and veggies, we will make the roux. - Set to medium low heat. The worst thing you can do is burn it. Add another pat of butter and water till you have about 1 1/2- 2 cups worth of liquid. - Add salt and pepper and another 2 tsp file powder.
6. Add the potato flakes slowly, stirring constantly. (This is another method I use that I like. Most recipes call for flour, not instant potato flakes. It's just a little easier to work with and tastes better in my opinion) - - The roux will be thin and liquidy at first. Add the flakes till it's about the consistency of runny grits. Continue to stir constantly. It will thicken and turn darker the more you cook it. About 7-10 minutes of stirring and it should be nice and thick and the color of peanut butter. It also should've reduced to about 3/4 cup of liquid give or take. - Add that straight to the crock. Stir everything together well.
7. Let all that sit in the crock on low for about 2-3 hours, stirring occasionally. - About 30 minutes before its done, add the shrimp that have been marinating, to the crock. Stir well. - - Serve in deep bowls with a spoonful of white rice right in the middle. Yum!

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