Gumbo

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do as I say
not as I do
watch the pot
and don’t burn the roux

I just got my kitchen back from being remodeled. It’s been functional, although still floorless, for almost a week, but I still have a few boxes to unpack, making it hard to experiment with anything new. Thus, I’ve been turning to my old favorites for the last few days. This one evolved from a seafood gumbo recipe that I first made over twenty years ago.

If you don’t have Pickapeppa sauce, use 2 tablespoons vegetarian Worchestershire and reduce the soy sauce to 1 tablespoon. The amount of salt you’ll need depends on the saltiness of your vegetable broth. The classic way to serve this over is rice with corn muffins on the side. Put Tabasco sauce on the table for those who like it hot.

The roux:
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
1/3 cup flour

The gumbo:
4 or 5 cloves garlic, minced
1 large yellow onion, diced
2 stalks celery, diced
1 14.5 ounce can diced or crushed tomatoes
1 quart vegetable broth
1 tablespoon Pickapeppa sauce
2 tablespoons soy sauce
½ teaspoon liquid smoke
¼ teaspoon Tabasco sauce or to taste
1 bay leaf
3/4 teaspoon salt, or to taste
½ teaspoon paprika
½ teaspoon oregano
¼ teaspoon thyme
8 ounces okra, sliced
2 small red or yellow potatoes, about 8 ounces, diced small
1 cup corn
3 to 4 ounces vegetarian sausage, such as Gimme Lean (optional)

To make the roux, heat oils in a heavy pot. Stir in flour and cook over medium-low heat, stirring frequently, until mixture resembles melted chocolate. This usually takes me about 45 minutes.

Stir in garlic, onion and celery. Cook until vegetables are soft, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, and simmer for 40 minutes or more. Serve over rice.

Makes 5 servings. Freezes well without the rice.

 

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