I had to "Aldi-fy" this recipe because food is too expensive but it was still delicious. Id love to splurge on all the real ingredients some day but here is how i modified it:
-I used zucchini instead of okra because aldi didnt have.
-I also didnt have file powder. I added a bit of extra thyme and some savory i had to help emulate the file flavor.
-to compensate for the lack of thickening agents (okra and file) i sauteed Extra onions, peppers, and celery until very soft and then pureed them and then added to the stew. Cornstarch would work too but i wanted to use up veggies. Also, i sauteed them in the pan i used to fry the bacon so they deglazed it and picked up more bacon bits and flavor.
-one more note about thickening: its supposed to be soupy, but if you want it thicker, make your roux a little lighter in color, or, just use 3/4cup flour for the roux, and toss in the last 1/4 cup flour with the veggies in the beginning. Toasted flour looses thickening power, so a lighter roux or some raw flour will thicken better.
-im low sodium, so I cut the salt out, and also used about 2.5 quarts of (homemade bone) broth instead of 3 quarts beef bouillion, and it was just the right saltiness.
-i only used a lb of shrimp and cut the crab. Still yummy. I added some beans to my rice to compensate for the loss of protein.
-the worst sin: i used kielbasa instead of andouille. Aldi doesn't usually have andouille. I do love Kielbasa, though, and i added extra spices that are usually used to make andoille to compensate for flavor. Next time there is a sale on pork, I may try and make some andouille myself (minus the casings!)
Will definitely make it again. We loved it!
