Saturday, February 28, 2009

Pacific N.W. Gumbo

I was creative the other day and started putting items from my fridge into a stock pot and this is the recipe I came up with. I call it Pacific N.W. Gumbo, because it is served like Southern Gumbo, but has North West ingredients. We don't grow okra in our neck of the woods, we grow mushrooms. Ground Beef is what I had on hand, shrimp and andouille sausage is a bit expensive for my budget. It is delicious and feels like comfort food. I hope you enjoy it like my family did. By the way it is loaded with fresh vegetables and is healthy too.

Pacific N.W. Gumbo

1 1/2 pounds of ground beef
2 shallots, minced
4 cloves of garlic, minced
3 tsp ranch seasoning
4 tsp of taco seasoning
1 tsp Lawry's seasoning
1 cup carrots, diced
1 cup cabbage, diced
4 cups of beef broth
3 cups of chicken broth
1 can of diced tomatoes with juice
3 T of tomato paste
1 cup zucchini, quartered and diced
1 cup mushrooms, diced
1/4 cup of red or yellow bell pepper

Hot buttered rice (the real thing, not instant)


Make rice as directed on package ahead of time.

Brown ground beef, add shallots and garlic, add seasonings, carrots and cabbage. Saute a few minutes. Add beef stock, chicken stock, tomatoes with juice and tomato paste. Stir together and bring to a boil. Add remaining veggies and simmer another 10 minutes. Taste and season to your liking.

In a bowl add a half a cup of hot buttered rice, and ladle the gumbo over rice (about a cup and a half or two).

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