ROBIN'S FAUX GUMBO (SPICY)

Robin's Faux Gumbo (Spicy) image

Provided by Robin Wellhouse

Time 1h25m

Number Of Ingredients 17

1/2 lb bacon, chopped
1/2 stick butter, unsalted
1 medium onion, diced
2 Tbsp minced garlic
4 can(s) rotel (diced tomatoes and green chiles - or the equivalent of fresh)
1 bag(s) okra, frozen (or about 3 cups sliced fresh)
4 c beef broth or stock
1 can(s) tomato paste (the smaller sized one)
1 Tbsp worcestershire sauce
1 lb smoked sausage, sliced into bite sized pieces
1 lb linguiça (portuguese sausage), sliced into bite sized pieces
1 lb cajun chicken sausage, sliced into bite sized chunks
1 tsp cajun or creole seasoning (like slap ya mama, more or less to taste)
1 tsp thyme, dried
2 bay leaves
1 lb shrimp, peeled and deveined (pre-cooked is fine)
1 lb imitation crabmeat, chunk style

Steps:

1. In a large pot or kettle, sauté the bacon, butter, onion, and garlic together until the onion is translucent.
2. Add in the canned Rotel (tomatoes, chiles), frozen okra, broth, tomato paste, Worchestershire, and stir until the paste is dissolved.
3. Add in the sliced sausages, seasoning, and Thyme. Stir and bring to a boil over medium heat.
4. Add in the bay leaves. Reduce to simmer and set the timer for an hour.
5. When the timer is up, remove the bay leaves, add in the seafood and bring back to a boil (about 10 minutes).
6. Turn off heat and serve hot - either plain or over cooked rice. Enjoy! Note: The flavors develop overnight for a richer taste. So make this the day before and warm it in a crockpot for supper the next day!

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