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Easy Weeknight Gumbo

This recipe is courtesy of Chef Kirsten Helle of Mesa de Vida cooking sauces. These versatile flavor bases are the perfect recipe starter to add flavor and nutrition to your meals. Mesa de Vida cooking sauce is made with vegetables, chef blended spices and herbs, and is gluten-free, GMO-free, no sugar added, no animal products, low sodium and soy-free–making it great for Paleo, Whole 30, low sodium and vegan diets. Find all four varieties (Creole, North African, Latin and Caribbean) in our Meat & Seafood Department.

Using the Mesa de Vida Creole-inspired cooking sauce, this is an authentic-tasting, homemade gumbo that’s easy to prepare and packed with flavor.


Easy Weeknight Gumbo with Mesa de Vida Creole Inspired Cooking Sauce

Serves 6

  • 2 Tbsp butter or olive oil
  • 4 Tbsp all purpose flour or brown rice flour
  • 1 jar Mesa de Vida Creole inspired cooking sauce
  • Salt and hot sauce to taste
  • 6 cups low-sodium broth (seafood, chicken or vegetable)
  • Pick a combo of: Chicken, Andouille sausage, cooked seafood such as crab or shrimp

Heat a large soup pot or Dutch oven over medium heat, when hot add butter or oil, swirl to coat.

When melted whisk in the flour. Cook, stirring often, until the flour turns a deep brown/copper color, similar to the color of a penny. The cooking and toasting of the flour roux is a big part of the flavor of gumbo. Don’t rush this process, you don’t want the flour to burn. Just cook and stir, this process takes anywhere from 8-12 minutes or so.

When the roux is brown, whisk in the Mesa de Vida Creole inspired healthy cooking sauce. (This is where your house is about to smell amazing.) Stir often, cooking for 2-3 minutes until very thick. Add salt and hot sauce to taste.

Whisk in the broth, stirring constantly so you whisk out any lumps. Bring to a simmer.

Add your remaining ingredients. If using raw meat on the bone, add that first. Sliced sausage, cooked meats or seafood, diced chicken and vegetables such as okra don’t have to be cooked as long. Simmer until the chicken (if using) is falling off the bone tender and all of the flavors have blended.

Taste and adjust salt and hot sauce to taste. Serve over hot cooked rice if you wish and enjoy!


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