Local Chef Karel Anne's gumbo recipe uses tradeoffs with the ingredients, versus the oil and flour mixture of a classic roux.
Her Atlanta Chef friend, Virginia Willis originated this idea, and she's paying homage to Texas traditions (before it's too late) by suggesting the Spicy WhatABurger version.
Lots of options with this recipe are listed, so get out on your grill and make this your own!
Grilled Gumbo Vegetables with Andouille
Serving Size: 8
1 pint cherry tomatoes
12 ounces okra -- stems trimmed
2 onions – thickly sliced, (1015s or Vidalia)
1 pint shishito peppers -- *see Note
1/4 cup extra virgin olive oil
1 Tablespoon Creole seasoning -- plus more, as desired
1/4 cup ketchup -- spicy, warm *Note
1 teaspoon Creole seasoning -- stir into ketchup
4 green onions -- chopped
12 ounces Andouille Sausage -- halved lengthwise
Prepare the grill. When the coals have a thin coating of light gray ash (20-30 minutes), they are ready to cook.
1. In a large bowl, combine the tomatoes, okra, onion and peppers. Add the oil and creole seasoning. Toss evenly to coat the ingredients.
2. Thread the tomatoes, and okra onto separate skewers. The onions and whole peppers can go directly on the grill. (If using strips, then thread on a skewer)
3. Put a large bowl and cover near the grill for cooked ingredients as soon as they are ready.
4. Place the onions and peppers on the grill for about 7 minutes. Grill the okra and tomatoes until charred and tender, about 5 minutes.
5. With all the cooked ingredient pieces in the large bowl, cover with the warm ketchup mixture and add green onions. Toss to coat and cover with plastic wrap to steam together for about 3-5 minutes.
6. Place the sausage links on the edge of the heat, and cook until slightly charred and warmed through.
7. Taste and adjust the vegetables' flavor with black pepper and Tabasco. Serve immediately.
Soup Version: Heat 16 ounces of Spicy V8 with 3 cups of chicken broth. Add cooked vegetables, and optional rice.
Meaty version: Add 2 pounds of 3" diced boneless chicken, and/or 1 pound of shrimp. Add to oil marinade before grilling.
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Per Serving: 250 Calories; 15g Fat (51.1% calories from fat); 14g Protein; 18g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 600mg Sodium.