Vegetarian Gluten-Free Gumbo! |
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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 10 |
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I created this recipe for what my friends and I call GUMBO FEAST 2011. In the winter, we get together and eat loads of gumbo. Last year, though, I neglected my vegetarian friends, so I created this recipe. Ingredients:
1 cup gluten-free flour |
1 cup vegetable oil |
2 (14 1/2 ounce) cans vegetable broth |
3 bell peppers, chopped (pick your favorite colors) |
1 cup celery, chopped |
1 onion, chopped |
1 lb okra, chopped |
1/2 lb portabella mushroom, sliced |
1 (14 1/2 ounce) can stewed tomatoes |
3 tablespoons tabasco sauce |
1 tablespoon ground cayenne pepper |
1 teaspoon ground paprika |
1 tablespoon gumbo file |
Directions:
1. Combine ingredients for roux in a small pan.
2. Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
3. In a large pot, combine ingredients for soup. Cover the pot with a lid.
4. Heat on medium-low for 5-6 hours.
5. After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful!
6. Stir well until the gumbo becomes a homogeneous mixture.
7. Add the Gumbo File to the entire pot when you're ready to serve.
8. Serve over cooked rice.
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