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Southern Cooking Inspired “QUICK” Pork and Shrimp 🍤 Gumbo Prep time: 20 minutes Cooking time: 25 minutes Yields 8 1/2 cup olive oil 2 shallots, peeled and chopped 1 large tomato, chopped 2 stalks celery, chopped 5 cloves garlic, minced 1/2 to 1 pound ground pork 1 large green bell pepper, seeded and diced a few pieces of dried bay leaves 2 tbsp dried oregano 1 tsp cayenne pepper 2 tbsp creole seasoning 1 tsp sweet paprika 3/4 to 1 cup all purpose flour 4 cups pork broth 2 cups shrimp stock salt ground pepper 1/3 cup less sodium soy sauce 10 pcs okra (you can cut it into small pieces) 1 1/2 pound large shrimp (shell on) Heat olive oil in a large dutch oven for a minute Add shallots, tomatoes and celery and cook for 2 minute. Add garlic and cook for 30 seconds. Remove from the pot leaving the oil. Add pork and cook for 3 minutes. Add back the aromatics. Add bell pepper and bay leaves. Add dried oregano, cayenne pepper, creole seasoning, paprika. Cook for a minute. Create a well at the center of the dutch oven to give way to the flour. Add flour, keep stirring for 2 minutes until brown. Slowly combine other ingredients from around the dutch oven. Add broth and shrimp stock. Keep stirring. Add salt, ground pepper and soy sauce. Bring to a boil keep stirring. Add okra stir and continue to cook for a minute. Add shrimp, turn to low heat and cook for 2 minutes until okra is cooked. Serve. | Chef Ron Bilaro

Southern Cooking Inspired “QUICK” Pork and Shrimp 🍤 Gumbo Prep time: 20 minutes Cooking time: 25 minutes Yields 8 1/2 cup olive oil 2 shallots, peeled and chopped 1 large tomato, chopped 2 stalks celery, chopped 5 cloves garlic, minced 1/2 to 1 pound ground pork 1 large green bell pepper, seeded and diced a few pieces of dried bay leaves 2 tbsp dried oregano 1 tsp cayenne pepper 2 tbsp creole seasoning 1 tsp sweet paprika 3/4 to 1 cup all purpose flour 4 cups pork broth 2 cups shrimp stock salt ground pepper 1/3 cup less sodium soy sauce 10 pcs okra (you can cut it into small pieces) 1 1/2 pound large shrimp (shell on) Heat olive oil in a large dutch oven for a minute Add shallots, tomatoes and celery and cook for 2 minute. Add garlic and cook for 30 seconds. Remove from the pot leaving the oil. Add pork and cook for 3 minutes. Add back the aromatics. Add bell pepper and bay leaves. Add dried oregano, cayenne pepper, creole seasoning, paprika. Cook for a minute. Create a well at the center of the dutch oven to give way to the flour. Add flour, keep stirring for 2 minutes until brown. Slowly combine other ingredients from around the dutch oven. Add broth and shrimp stock. Keep stirring. Add salt, ground pepper and soy sauce. Bring to a boil keep stirring. Add okra stir and continue to cook for a minute. Add shrimp, turn to low heat and cook for 2 minutes until okra is cooked. Serve. | Chef Ron Bilaro

Southern Cooking Inspired “QUICK” Pork and Shrimp 🍤 Gumbo Prep time: 20 minutes Cooking time: 25 minutes Yields 8 1/2 cup olive oil 2 shallots, peeled...