The 2 Bear Mumbo-Gumbo goes from stove to ice box and beyond. This soup is bold. Within minutes, you’ll be doing the mumbo during and after each savory sip. If fact, most of our treasured soups are gumbos. Because these soups are so hearty they can serve as either an appetizer or a main meal.
As a result, a heated argument can develop on how to properly prepare them. But there’s never an argument about it’s distinct and beloved flavor.
For me, there’s no definite recipe. Although you can probably find one.
Gumbo, you’ll remember what you ate. But you’ll forget everything else. So, here’s how to tick off a Cajun and still make them proud.
Shopping List: Mumbo-Gumbo
Chicken Broth: 48 oz size
Roma Tomatoes: 5 diced
Celery: 3-4 stalks chopped
Carrots: 1 cup chopped
Potato: 1 cup diced
Green pepper: 1 medium chopped
Sweet Onion: 1 large chopped
Okra: 1 12oz package frozen or ½ lb. fresh
*Honey Mustard Brats: casing removed
*Or Chorizo sausage
*Add a jalapeño for an extra hot treat or omit.
In a Dutch oven or pot cook brats or sausage through. Remove meat from pot with slatted spoon and set aside. Leaving behind 1-2 T of remains. Discard rest. Then add celery, pepper, onion, and carrots to pot. Cover and cook 5 minutes on medium heat. Remove vegetables with slatted spoon and set aside.
Then cover and cook potatoes and okra in enough water to cover about 3 minutes on high heat.
Now, return meat and other vegetables to pot along with broth. And bring to slow boil over medium heat. Next add spices. Then cover and reduce to simmer. Stir occasionally. Always scrapping the bottom of the pot for its yummy goodness. Cook 2 hours and let rest until completely cool.
Never over boil gumbo!
Bring back to a slow heat before serving.
*This soup serves best a day or two late. It’s worth the wait.
GUMBO SOUP NOTES
By all means gumbos are Cajun. But they also have a fondness along the Gulf Coast from Alabama to Texas. Not to mention a heated argument or two. But none here—please! Because there’s no definite recipe or way to prepare it. Instead, let it have you dancing around the living room when nobody’s home.
All in all, most cooks have their own point of view. Generally preparing it with lots of heat. Then again, some might say—gumbos take a lot of practice. But not me. Words to live by, you’ve done it right if the cook remains.
Finally we have the legend of the gumbo. Namely seven greens for good luck. But generally, up to fifteen. Notably the luck lies in how healthy you feel afterwards.
gumbo isn’t gumbo without okra
On the flip side of its heat, is Okra. A once seasonal vegetable expressly used in summer soups. Obviously, you can now enjoy all year-long.
So, whether your turning up the heat or adjusting it too low. A gumbo has always been a matter of personal pride and tradition. One of the best places to enjoy a genuine bowl is the Creoles home. However, I’m doubly sure—you’ll do just fine!
