If it were entirely up to my husband Nate, we’d eat at J. Gumbo’s at least once a week. Maybe even two or three times. It’s a restaurant we visit often, because even our girls like it! For those of you who aren’t familiar with this quirky cajun chain, let me introduce you to one of our favorite menu selections: Bumbleebee Stew. The chili powder gives it a bit of spice, but the main flavor is sweet. With a name like “Bumblebee Stew” can you guess the “secret” ingredient?
You know, because (bumble) bees make honey. And honey is sweet. And “Bumblebee Stew” sounds way cooler than “Honey Stew Rice Bean Gumbo.”
The honey probably explains why our girls love it, too.
Of course our honey stew copycat version isn’t identical to the J. Gumbo recipe (I’ve yet to persuade them to share their recipe with little old me!) but this is our closest approximation. I saw a version of this recipe on here. The original copycat is much richer; I cut waaaaaaaay back on the butter. 😉
Confession: I’ve started using frozen vegetables and adding in extra beans and corn. With the frozen veggies, this meal is practically effortless!
Need another dinner idea for tomorrow night? Check out this super easy calzone recipe!
Copycat J. Gumbo’s Bumblebee Stew
- 1 chopped onion
- 1 cup corn
- 30 oz. black beans (drained and rinsed)
- 2 cans diced tomatoes (regular or with diced chilis)
- 1/2 tsp chili powder
- 2 cloves minced garlic
- 1/2 tsp dried oregano
- 2 cups broth (chicken or veggie)
- 1 T butter
- 1/2 cup honey
- 2 cups white rice, cooked
- salt and pepper to taste
- Saute the chopped vegetables and butter.
- Add spices, honey, chicken broth
- Heat to boiling.
- Spoon over cooked rice