This is really good!
It's an Original Recipe.
Vegetarian Gumbo
Creating a Roux takes time and patience!
1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it) I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice
Create a Roux:
In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)
Remember a Roux takes patience, it can easily burn!
Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat
Cool about 5 minutes
Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often
Serve over White Rice (directions for cooking rice to follow)
Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper
Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked
White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter
In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.
Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt
Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.
Enjoy!
Peace in the Kitchen!
