It’s March and there is still snow on the ground! To warm us up last weekend I put together this delicious and easy shrimp gumbo. If you are Vegan, you could make this super Gumbo without the chicken and shrimp and increase the beans by another cup.
Prep Time: 15 minutes
Total Time: 3 hours (plus overnight soak) Serves 10-12
Ingredients:
1 cups uncooked (dry) black beans
½ cup uncooked (dry) white or pinto beans
½ c. dry green/yellow peas
½ cup quinoa
½ cup brown rice
8 cups purified water, plus more for soaking
1 large yellow onion, chopped
½ pound chicken fillets
4 cloves garlic, smashed
2 tbsp extra virgin olive oil
2medium carrot, chopped fine
1 green pepper, finely chopped
1 can diced tomatoes
3 cloves garlic, grated or pressed
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon coarse ground black pepper
1 bay leaf
1 reduced salt chicken or vegetable bouillon cube (optional for extra flavor)
¼-1/2 teaspoon red pepper flakes (more or less for spice)
2 cups fresh chopped spinach leaves
2-3 cups of shrimp or prawns (both fresh and frozen work great)
Method:
If you want softer beans, soak the black & white beans and dried peas overnight by adding them to a large bowl and covering them with purified water. Soak at least 12 hours. Discard the soaking liquid and rinse the beans well in a colander. If you like your beans firmer you can disregard the pre-soaking
In olive oil fry up chopped onion, chicken and garlic till browned. Set aside.
Add the soaked or dry beans, 8 cups purified water and the rest of the dry ingredients into a large Dutch oven and bring to a boil. Once at a boil, add the can of chopped tomatoes and reduce the heat to med-low , cover and simmer 70 minutes or until the beans, rice and quinoa are soft and cooked through. Discard bay leaf. Add 2 c. chopped spinach and 2-3 cups shrimp/prawns
Serve in Big bowls with a spoon and fork. This soup is almost like a stew. Makes a great lunch or a delicious dinner-just add a salad!
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