BOONE'S JAMAICAN GUMBO
This is a fast, easy recipe for a Caribbean gumbo utilizing very few ingredients, some of which aren't even indigenous to Jamaica but are staples of Creole-style gumbos. The central element of any gumbo is the roux, and in this case we're using Fish Tea, a traditional Jamaican soup that can take 4 hours to make from scratch. Obviously, if you want to have some fun and you have the time on your hands you're free to learn that recipe elsewhere, but I recommend using the packaged fish bouillon sold in grocery stores (specifically the Grace brand). As usual, feel free to substitute in/out ingredients where desired. For instance, I left out okra because it tends to make the gumbo too slimy, but you can add it. Same goes for any traditional Caribbean food you'd like to include.
Provided by booneberg
Categories Gumbo
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Get your chicken going first, as it will take the longest (30-40 minutes). In the meantime, also get your rice cooking (20 minutes).
- Bring a separate pot to boil with the Fish Tea in it, then reduce to a simmer for 5-7 minutes. Brown the sausage while the Fish Tea simmers, drain corn, and everything should finish about the same time.
- Finely chop the chicken breasts and slice sausage. Add to rice along with the drained corn. Add all into large pot and keep warm. Serve with toasted English muffins or other bread. Add calypso sauce for extra spice.
Nutrition Facts : Calories 509.9, Fat 16.9, SaturatedFat 5, Cholesterol 80.6, Sodium 607.6, Carbohydrate 59.2, Fiber 3.5, Sugar 2.7, Protein 31
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Sultan Zia Ul Qamar kayani
[email protected]This gumbo was a bit too time-consuming to make, but it was worth it in the end. It was absolutely delicious!
Godiswith Me
[email protected]I'm a vegetarian, so I made this gumbo without the shrimp. It was still delicious!
Gameplus G
[email protected]This gumbo was so flavorful and hearty. It's the perfect comfort food for a cold winter day.
antranette hartage
[email protected]I've never had Jamaican gumbo before, but this recipe was amazing! I will definitely be making it again.
Lian Santiago
[email protected]This gumbo was a bit bland for my taste. I would recommend adding more spices and herbs.
monir uddin
[email protected]I made this gumbo in my slow cooker and it turned out perfectly. It was so easy and convenient.
Christopher Wilkinson
[email protected]This gumbo was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper if you don't like spicy food.
Larose Bossako
[email protected]I'm not a huge fan of okra, but I really enjoyed it in this gumbo. It added a nice texture and flavor.
Sk Mondol
[email protected]This gumbo was delicious! The flavors were perfectly balanced and the shrimp were cooked to perfection.
Zasmin Begom
[email protected]I've made this gumbo several times now and it always turns out great. It's a great way to use up leftover chicken or shrimp.
Cain Bahe
[email protected]This gumbo was a hit with my family! It was easy to make and full of flavor. I especially loved the combination of okra and shrimp.