As Emerald would say, “Oh yea, Babe!” I posted earlier that we had an awesome gumbo at the Seasons in Eagle, Idaho. So Robin says today, “I want you to make some gumbo.” Oh well, her wish is my command! Here is what I came up with. She says it’s better than the Seasons, but I don’t think so. As good? Maybe, but not better. You be the judge.

Author: Bob and Robin Young
Web Page: Snake River Gumbo
Degree of Difficulty: Easy
Servings: 11

Ingredients:
2 T Olive Oil
2 T All-Purpose flour
32 oz Beef Stock
1 c Madeira
1 med Chicken breast, smoked and skinless, diced
5 Pepperoni sticks, smoked and cut into ¼” rounds
2 Anchovy fillets, mashed
¾ lbs Shrimp, 30-40 count and raw
¾ c Basmati brown rice
½ c Red Onion, diced
½ c Celery, diced
½ c Edamame beans (Soybeans, I used the frozen ones
3 lg Garlic cloves, minced
3 Bay leaves
4 sprigs Thyme, fresh
1/8 t Cayenne

Directions:
1). Dice all vegetables and meats. Remove any shells from the shrimp.
2). Add the flour and the olive oil to a 5 quart pan and make the roux. Add the beef stock and Madeira. Bring up to a slow boil.
3). Add the diced vegetables and the edamame beans. Add the chicken, pepperoni and rice. Bring to a slow boil. Add the bay leaf, thyme, cayenne, anchovy and garlic. Bring to a slow boil. Add the shrimp and bring to a simmer. Cover and let slow simmer for at least 1 hour.
4). Serve hot with a nice slice of baguette.

Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes

Nutrition Facts:
Serving size: 8 ounces
Nutrition information calculated from recipe ingredients.
Amount Per Serving

Calories – 498.75
Calories From Fat (74%) – 369.91
Total Fat – 42.9g 66%
Saturated Fat – 6.37g 32%
Cholesterol – 6.4mg 2%
Sodium – 649.99mg 27%
Total Carbohydrates – 27.66g 9%

So there you have it. We would really like to know how you liked it. It’s not your standard gumbo. Cheers!