Un-roux-ly shrimp and sausage gumbo

 
I am from California. I'll admit that I've probably never had the "real thing". I imagine Paula Deen, Emeril Lagasse, and Alton Brown collectively laughing in my face as I attempt to make a healthy version of a Southern classic.

And yet, I attempt anyway. Gumbo without the roux? Yes, Mary Lou, it can be done! And it can be delicious. I won't make any claims of authenticity, but all the necessary components are in there, and plenty of Cajun spices give it that savory kick.

Traditional gumbo-making begins by browning some flour and a ton of fat together in the pot. This is the roux--the part that thickens. It also adds some flavor, and a lot of unnecessary gluten and calories. (Something tells me that roux was invented by peasants. It's a very cheap way to make your belly swell.)

Here I omitted the roux and used chicken stock in its place. The okra alone thickens well enough, and it's so much healthier--It's also tasty, if you get it fresh from the farmer's market like I did. I threw some collard greens in, too, for good measure. You can never get enough greens.

Un-roux-ly Shrimp and Sausage Gumbo

3 tbsp olive oil 

2 medium yellow onions, chopped

 3 celery stalks, chopped

1 bell pepper, chopped (I prefer red)

6 garlic cloves, finely chopped

1 pound okra, cut into 1/4-inch slices

1 tsp sea salt

1 tsp black pepper

1/2 tsp cayenne 

1 tbsp oregano

2 tsp smoked paprika

1 tsp cumin

4 large tomatoes, cored and chopped

3 bay leaves

5 fresh thyme sprigs, leaves striped from the stem

2 quarts chicken or seafood stock

1 1/2 pounds peeled shrimp

1 lb andouille-style turkey sausage, cut into 1/4" pieces and browned

1 bunch of collard greens, stemmed and coarsely chopped

Long grain brown rice for serving

• Saute the onion, celery, bell pepper and salt over medium heat until soft.

• Add the sausage, then the okra, and saute for a few minutes more.

• Next add the spices and tomatoes.  Cook for another 10 minutes, stirring frequently.

• Add the stock and simmer for 30 to 45 minutes.

• Add the sausage, shrimp and collard greens. Cook another minute or two, then turn off the heat. The shrimp and greens will continue to cook without the burner on.

• Serve over brown rice.