An authentic Creole-style gumbo with a unique vegetarian twist that is sure to please any gumbo lover’s appetite! Yields 10.
Ingredients
- 1 cup ghee
- 1 cup flour
- 4 cups small diced onions
- 2 cups small diced bell peppers
- 1/4 cup minced garlic
- 1 tablespoon crushed red pepper flakes
- 128 ounces vegetable broth
- 3 tablespoons gumbo file
- 1 cup small sliced green onions
- 5 cups cooked basmati rice
- 2 cups sliced okra
- 2 tablespoons smoked paprika
- 2 tablespoons sea salt
- 2 tablespoons black pepper
- 1 tablespoon bay leaves
- 4 cups diced MorningStar Farms® Meal Starters® Chik’n Strips
Preparation
| 1. Heat a large cast iron pot on medium flame until it is nice & warm. Add Ghee and melt. When melted add flour. | ||||||
| 2. Using a wooden spoon stir mixture very well making sure it is not sticking to the bottom. Cook to a carmel color. | ||||||
| 3. You just made a roux and it should be texture of wet sand. If it is to wet add more flour or if it is too dry add more ghee. | ||||||
| 4.Remove the roux from the pan to a bowl but keep close by. Add thyour onoins, peppers, okra, and garlic to the pot. | ||||||
| 5. Cook this mixture for 2 minutes, then add all you spice and stir well allowing the spice to cook as well. | ||||||
| 6. Add one spoonful of your roux to your vegetable & spice and stir in well and continue to cook for 1 more minute. | ||||||
| 7.Add MorningStar Farms Chik’n Strips, then pour in your vegetable stock and bring to a simmer. Whisk in the remaining roux to thicken your gumbo. | ||||||
| 8. Reduce to a simmer and serve over you cooked basmati rice in a bowl. |
