I've come to realize that I'm best at one pot dishes. I think I gravitate towards them because well, they're easy. Just throw in ingredients, let it simmer, and after dinner it's easy clean up. But little do we realize that one pot dishes are the most scientific. There is a method on what to look, when to add an ingredient, you have to keep in mind when you add another ingredient... the rest are still cooking. So it's important not to overcook or undercook anything. I learned this the hard way. I used throw everything in a pot, simmer for 30 minutes and eat. Sadly, I used to think I was Picasso in the kitchen... this was when I was in high school. I've done this with shrimp before and it did not end well.
Now, this is not your ordinary gumbo. I've made it almost like a stew and served it over rice. This can definitely be eaten without the rice, for something a bit more healthy.
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