Sunday, July 11, 2010

Creole Style Gumbo

I love gumbo, its so tasty and very versatile. Throw in some shrimp and chicken or leave the meat out for a dish that is still exceptionally tasty and vegetarian friendly.

1/2 kielbasa, sliced (This is the only non vegetarian ingredient in the dish and can be left out quite easily, just saute the vegetables in a little olive oil)

1 can beans, red, white, mixed, whatever you need like and have on hand
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped
3 Tbsp. Butter (Earth Balance sticks work, they just have a lower smoking point so it takes a little longer)
1/4 c. flour
1 cup water
1 vegetable bouillon cube
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
1 c. raw small peeled shrimp (optional)
Hot sauce to taste

Cooked Rice (plain white or brown rice either work)

Saute kielbasa until starting to brown a bit. Add celery and cook until fragrant. Add green onions and garlic and cook 2 minutes. Add bell peppers and cook another 30 seconds. Add pimentos, okra, and tomatoes, oregano, thyme, lowrys seasoning, gumbo file, and beans. Simmer on low.

In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue cooking over low heat, stirring often about 15 - 20 minutes until roux starts to darken, but not burn. DO NOT LET IT SMOKE or it will taste burnt. When starting to darker add one cup water and vegetable bouillon cube. Simmer until starting to thicken.

Pour Thickened vegetable mixture over kielbasa and vegetables and add shrimp, simmer an additional 10 minutes until shrimp has just turned pink. Serve over rice.

UPDATE 1/5/11 - I just heard from a friend that Vegan Earth Balance works for making the roux, it just has a lower smoking point so it takes a little longer.

The next day:
Combine Gumbo sauce, leftover rice, and several cups of stock or broth. Chicken, vegetable or beef all work great for this to make a spicy Cajun soup.

No comments:

Post a Comment