tag:blogger.com,1999:blog-2364183667091630765.post2019073194400019322..comments2024-03-28T00:38:56.459-05:00Comments on Vegan Crunk: It's Gumbo Time!Biancahttp://www.blogger.com/profile/11545245728462853370noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2364183667091630765.post-7035436065207551762015-02-17T01:14:25.013-06:002015-02-17T01:14:25.013-06:00Good for you! So glad you are representing the ve...Good for you! So glad you are representing the veggies! <br /> I worked at one of the New Orleans restaurants at Disneyland years ago, and I wanted a gumbo recipe that was as close to it as I could find. Feel free to try it! It's my go-to now. I've even served it at family gatherings :-)<br /><br />1/2 cup cooking oil [I use olive oil]<br />1/2 cup flour<br />2 onions, chopped<br />2 bell peppers, chopped<br />2 stalks celery, chopped<br />3 cloves garlic, minced<br />2 qts chicken-flavored vegetable stock<br />1 lb fresh okra, chopped, or use frozen if fresh is not available<br />1 15 oz can tomatoes, chopped<br />3 bay leaves<br />2 teaspoons dried thyme<br />1 teaspoon black pepper<br />cayenne, to taste<br />1 lb. vegetarian sausage, cut into 1/2 inch slices, or tempeh, cubed (I use Tofurkey Italian sausages)<br />salt, to taste<br />Gumbo file powder<br />Tabasco sauce<br />Hot cooked rice<br />Instructions<br />Make Roux: Combine oil and flour in heavy frying pan (preferably cast iron) or stock pot. Cook over medium heat, stirring constantly with wooden spoon or wire whisk, until it reaches a nut brown color. BE CAREFUL NOT TO LET IT BURN! If black flecks appear, the roux is burned, and you must start over. It should take about 20 to 25 minutes to achieve the desired color. (See How to Make a Roux)<br />Just before roux is desired color, add chopped onion, bell pepper, celery, and garlic, and continue stirring until vegetables have been coated with the roux and are beginning to soften. If using the same pot to make gumbo, add stock directly to the pan. Otherwise, let roux cool until it is safe to handle, and add to large stock pot with the stock. Add the okra, the tomatoes, the bay leaves, and the dried spices, except for the salt. Let simmer for 30 minutes, then add vegetarian sausage. Let simmer another 10 minutes, and add salt. Check for seasonings, and adjust if necessary.<br />Remove from heat, and serve over mounds of hot rice. (To mound rice, use an ice cream scoop.) Sprinkle with file powder if desired and Tabasco sauce.Anonymoushttps://www.blogger.com/profile/07918999395906302322noreply@blogger.comtag:blogger.com,1999:blog-2364183667091630765.post-83026406693081704932015-02-10T00:40:03.309-06:002015-02-10T00:40:03.309-06:00I haven't made gumbo in forever. Yum! I need t...I haven't made gumbo in forever. Yum! I need to get some going before FT!<br />xo<br />kitteeKitteeBeehttps://www.blogger.com/profile/00586088933112729165noreply@blogger.com