Here is a great recipe for a vegetarian version of one of my favorite recipes. The thing I like about this one is that it actually contains "file`" (fee-lay), which any good southerner will tell you "if it aint got file`, then it aint real Gumbo". Gumbo file` is actually powdered, dry sassafras leaves, and has a flavor that resembles root beer. This is usually sold in small quantities as you don't need very much, and is only added at the end of the cooking stage, because it also acts as a bit of a thickener, and if added too soon will make your gumbo thick and stringy.
Have fun with this and enjoy!
Vegetarian Gumbo Recipe
1 3/4 Cups Flour, All-purpose
Canola Oil
2/3 Cup Garlic -- minced
10 Cups Water
12 Cups Diced Tomato (canned)
2 Cups Celery -- diced
4 Cups Bell Peppers (red, Yellow, Green) diced
4 Teaspoons Oregano
4 Teaspoons Basil
2 Teaspoons Thyme
2 Teaspoons Black Pepper
2 1/2 Teaspoons Salt
2/3 Cup Worcestershire Sauce*
1 1/3 Pounds Okra -- 3/4-inch thick
2 1/2 Tablespoons Gumbo File *
1 Cup Water *
1/3 Cup Fresh Basil -- chopped
Make a roux with the flour and canola and garlic, use enough canola oil so you have a paste similar to that of tomato paste.
Cook the roux just past golden brown.
Whisk in the water followed by the cans of tomatoes.
Add all the remaining ingredients except the fresh basil, Okra and Gumbo filé.
Bring to a simmer
After 15 minutes add the Okra and continue to simmer for another 30 minutes
Then add the Gumbo filé/water mixture.
Simmer for a another 15 minutes.
Add fresh basil and check seasoning.
Allow to cool before refrigerating.
NOTES: Worcestershire sauce does contain a very small quantity of anchovies - substitute some red wine if you are a strict vegetarian.
* Mix Gumbo Filé and water just before you need to add it to the soup.
Tuesday, January 19, 2010
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2 comments:
Thanks for another vegetarian recipee.. However.. us non-chefs do not know what a roux is.. can you please tell us what that is?
Central market is across the street from my home... I can find all kinds of cool stuff there.. .sounds good.
Hey Lisa, thanks for reading, and I always appreciate the questions.
A roux is a basic thickener made up of flour and oil or butter. Usually when I make gumbo's, or soups I'll saute all my components together to bloom all the flavor together, then add a little extra oil or butter and then just enough flour to bring it to a mash consistency. Then I add the liquid to it, doing it this way insures no lumping. Hope that helps! Thanks again for being such a loyal reader, if there is ever anything you want to know about or need help with just stop by and send me an email, I put a link at the top left of the blog page.
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