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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 18 |
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Serve over hot white Louisiana rice. Ingredients:
3 cups okra, sliced |
2 tablespoons olive oil |
1/4 cup gluten-free rice flour mix, i like whole foods |
1/4 cup canola oil |
1 cup onion, diced |
1 cup bell pepper, diced |
1 cup celery, diced |
4 garlic cloves, minced |
2 vegetarian chicken bouillon cubes (enough for 4 c liquid) |
3 cups water |
2 bay leaves |
1 tablespoon tony chachere's seasoning |
crystal hot sauce, to taste |
Directions:
1. Fry okra in olive oil until brown and less stringy.
2. Make dark roux with flour and canola oil.
3. Add onion, bell pepper, celery, and garlic. Cook until soft.
4. Add water, bouillon, and seasonings. Don't over season! The flavors will continue to develop.
5. Cook for 3hrs on high in a slow cooker. Allow to cool, refrigerate, and serve reheated the next day.
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