She Strengthens

Microwave Magic: A Hearty Gumbo Recipe

A Flavorful Twist on a Classic Dish

Imagine a warm, comforting bowl of gumbo, packed with a variety of vegetables and savory flavors. This recipe brings together the best of both worlds, combining the richness of a traditional gumbo with the convenience of microwave cooking.

The Roux: The Foundation of Flavor

The key to a great gumbo lies in its roux, a mixture of oil and flour that’s cooked to perfection. In this recipe, we’ll show you how to make a quick and easy roux in the microwave, saving you time and effort. The darker the roux, the deeper the flavor, so be sure to stir often to achieve that perfect golden brown color.

Adding the Aromatics

Next, we’ll add a medley of chopped vegetables, including celery, onions, and garlic, which will add depth and complexity to our gumbo. These aromatics will cook quickly in the microwave, releasing their flavors and aromas into the dish.

The Main Event: Adding Shrimp and Seasonings

Now it’s time to add the star of the show: succulent shrimp. We’ll also add a blend of herbs and spices, including thyme, Worcestershire sauce, and cayenne pepper, which will give our gumbo a bold and tangy flavor.

The Finishing Touches

With all the ingredients combined, we’ll let the gumbo simmer in the microwave until the vegetables are tender and the flavors have melded together. Finally, we’ll stir in some filé powder, a traditional gumbo spice, and serve the dish over a bed of fluffy cooked rice.

Get Ready to Indulge

This microwave gumbo recipe yields 4 servings and can be prepared in just 70 minutes. With its rich flavors and hearty ingredients, it’s perfect for a comforting dinner or a light lunch.

Ingredients:

• 6 slices of diced bacon
• 3 cups of chopped fresh okra or 1 package of frozen okra
• 1/3 cup of oil
• 1/3 cup of flour
• 1 1/4 cups of diced celery
• 3/4 cup of chopped green onion
• 1/2 cup of chopped onion
• 3 cloves of garlic, minced
• 1 small yellow squash and zucchini, thinly sliced
• 2 bay leaves
• 1 cup of diced green bell pepper
• 3 1/2 cups of chicken broth
• 1/4 cup of minced parsley
• 1/2 teaspoon of salt, pepper, and thyme
• 1 teaspoon of Worcestershire sauce
• 1/4 teaspoon of cayenne pepper
• 1 pound of medium peeled and deveined shrimp
• 3/4 teaspoon of filé powder (optional)
• Cooked rice

Instructions:

1. Cook the diced bacon in a 2-quart casserole in the microwave until crisp.
2. Add the okra and cook until tender, stirring occasionally.
3. Mix the oil and flour in a 3-quart microproof plastic casserole and cook until the mixture reaches a cinnamon color.
4. Add the celery, onions, and garlic, and cook until crisp-tender.
5. Stir in the okra mixture, yellow squash, zucchini, bay leaves, and green pepper.
6. Add the chicken broth, parsley, salt, pepper, thyme, Worcestershire sauce, and cayenne pepper, and cook until the vegetables are tender.
7. Stir in the bacon pieces and shrimp, and cook until the shrimp just begin to curl.
8. Add the filé powder, taste, and adjust the seasonings.
9. Serve the gumbo over cooked rice and enjoy!