This photo is my own of my Gumbo and the doily I crocheted a few years ago.
Though we turned the heat up, with this cold, we were all still hard pressed to get warm. So, I went to work making one of my family's favorites!
My recipes are larger than yours, as my family is more than likely larger than yours. ;-) So you will have to cut the recipe down for your tribe.
Pour 2 Tbsp. Real Olive Oil (No cheap substitutes) and 2 Tbsp. Real Butter
Cut up 1 small onion
3 Celery Stalks
4 Carrots (preferably Rempel Family Farm's Carrots)
4 Heaping Tbsp. of finely chopped garlic
Saute' in 8 quart pan until the veggies begin to soften. They will become more colorful, brighter orange etc. and that is how you know they are almost cooked to perfection.
Add 1 full can of Hot Rotel
2 tsp. of Real Salt (I buy it at Fred Meyers, or Kroger's if you are down in the states. Do NOT use regular Morton salt)
Let simmer til bright, then add 7 quarts homemade beef broth (or boxed if none on hand) *home made broth recipe below
1 Tbsp. Bragg's Apple Cider Vinegar
1/2 tsp. ground pepper
After veggies are tender, chop up entire bag of okra; I buy it whole in the freezer section and 1 whole can chickpeas. Add this last of all, cook til tender. YUM! Eat.
*Beef Broth
Beef bones from roast or butcher at grocery store, 2 whole celery stalks, 3 whole carrots, 1/2 onion, whole head garlic hulled, 2 Tbsp. Bragg's Vinegar, squirt lemon juice, 1 Tbsp. Real Salt. In 8 quart pan, cover with cold water and simmer on back burner for 2 full days. Pour through strainer into large over-sized measuring cup. Transfer to jars or large freezer gallon bags, label, and freeze. I keep these on hand in the freezer for such a day as this. As broth cools, it will get thick and jello-like. That is what you want. Use in recipes throughout the winter.
You can do the same with chicken, turkey, or fish.
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