Boones Jamaican Gumbo Recipes

BOONE'S JAMAICAN GUMBO

Boone's Jamaican Gumbo image

This is a fast, easy recipe for a Caribbean gumbo utilizing very few ingredients, some of which aren't even indigenous to Jamaica but are staples of Creole-style gumbos. The central element of any gumbo is the roux, and in this case we're using Fish Tea, a traditional Jamaican soup that can take 4 hours to make from scratch. Obviously, if you want to have some fun and you have the time on your hands you're free to learn that recipe elsewhere, but I recommend using the packaged fish bouillon sold in grocery stores (specifically the Grace brand). As usual, feel free to substitute in/out ingredients where desired. For instance, I left out okra because it tends to make the gumbo too slimy, but you can add it. Same goes for any traditional Caribbean food you'd like to include.

Provided by booneberg

Categories Gumbo

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 (45 g) packets grace fish tea soup mix or 2 (45 g) packets comparable fish bouillon cubes
1 cup white rice or 1 cup other rice
1 (15 1/4 ounce) can whole kernel corn
3 chicken breasts
1 sausage

Steps:

Get your chicken going first, as it will take the longest (30-40 minutes). In the meantime, also get your rice cooking (20 minutes).
Bring a separate pot to boil with the Fish Tea in it, then reduce to a simmer for 5-7 minutes. Brown the sausage while the Fish Tea simmers, drain corn, and everything should finish about the same time.
Finely chop the chicken breasts and slice sausage. Add to rice along with the drained corn. Add all into large pot and keep warm. Serve with toasted English muffins or other bread. Add calypso sauce for extra spice.

Nutrition Facts : Calories 509.9, Fat 16.9, SaturatedFat 5, Cholesterol 80.6, Sodium 607.6, Carbohydrate 59.2, Fiber 3.5, Sugar 2.7, Protein 31

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