I believe it is now officially gumbo weather again. Here is a twist on the traditional gumbo with green chile rice. Instead of making a dark roux, this gumbo calls for you to brown the roux a light golden brown or some may call it a blonde roux. I found this recipe in one of my favorite magazines. They make special editions only for the holidays. You can always find extra good recipes during this time of the year, so don’t forget to pick up your favorite magazine when you are checking out at the grocery store. Happy eating!

½ cup of butter
2/3 cup of all-purpose flour
1 ¾ cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
4 cloves garlic, minced
2 (32 oz.) cartons chicken broth
2 (28 oz.) cans fire-roasted diced tomatoes, drained
1 pound Cajun-style smoked sausage, sliced
2 cups frozen cut okra
2 bay leaves
1 teaspoon ground black pepper
½ teaspoon Italian seasoning
½ teaspoon of ground coriander
¼ teaspoon ground cumin
2 pounds large fresh shrimp, peeled and deveined
Green Chile Rice (recipe follows)

In a medium stockpot, melt butter over medium heat. Whisk in flour; cook for five minutes, whisking constantly, or until roux is light golden brown and has a nutty aroma. Add onion, celery, bell pepper, and garlic; cook for one minute or until onion is translucent.

Add broth, tomatoes, sausage, okra that has been sauté first in tablespoon or two of butter to get sliminess out, then add bay leaves, pepper, Italian seasoning, coriander, and cumin. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, for one hour. Stir in shrimp; cook four minutes or until shrimp are done. Remove and discard bay leaves. Serve with Green Chile rice.

Green Chile Rice

3 cups of chicken broth
2 cups long-grain white rice, rinsed
¾ cup of water
2 (4 oz.) cans chopped green chiles, drained and divided
¼ teaspoon of salt

In a large saucepan, combine broth, rice, ¾ cup of water, one can green chiles, and salt. Bring to a boil over high heat; stir, and immediately reduce heat to low. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. Fluff rice with a fork, and stir in remaining green chiles.

Katherine Aras
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