By Fern Fisher
The perfect quick-to-make meal for Super Bowl Sunday, or any other day. Most everyone has these simple ingredients in their everyday pantry.
- 2 lbs ground venison
- 6 cups of diced (3/8 inch) white potatoes
- 2 cups diced sweet white onion
- 2 cups sliced celery
- 2 cups sliced carrots
- 2 TBS minced garlic
- 1 TBS table salt
- 1 TBS black pepper
- 1 TBS basil
- 3 TBS salted butter
- Two 15 oz cans of black beans
- One 15 oz can of cannoli beans
- One 15 oz can of sweet corn
- One (1) 28 oz can of crushed tomatoes
- One (1) 28 oz can of plum tomatoes
- One (1) 24 oz can of spaghetti sauce
- 16 oz box of Rotini noodles
Cooking Instructions: Add the potatoes, carrots, celery, 1 cup of diced onion and 1 TBS minced garlic to a 2-gallon cooking pot. Add enough water to cover the mix by 2 inches or so. Add 2 TBS of butter, salt, pepper, and bring to a boil. Set to simmer for about 30 minutes or until potatoes and carrots are soft.
In a large fry pan, add the burger, 1 cup of onion, 1 TBS butter, 1 TBS garlic, a dash of salt and pepper, and about 3-4 TBS of water, and cover. Cook to a gentle steaming simmer until the burger is browned. Add the burger to the potato cooking pot.
Now add the tomatoes and sauce, cover. After reaching a gentle boil, add the black beans, cannoli beans, sweet corn and Rotini noodles. Bring back to a slow simmer for about 30 minutes, or until the noodles are cooked and expanded. If not, simmer a bit longer. The noodles absorb the watery flavored liquids and add gentle chewy stock to the gumbo.
Serve: Spoon it out to a large coffee cup or soup bowl. Add a slice or buttered bread or a sliced roll.