Gumbo
Now I have NEVER tasted gumbo But I have always wanted to try it and I I found recipe that I’m going to put my Own little Vegan twist on it.
Ingredients
1/2 cup all purpose flour
1/2 cup bacon drippings {Tempah Bacon}
1 medium onion
1 small or half of a large bell pepper, stem and seeds removed
3 stalks celery
2 cloves garlic
3/4 pound chicken or pork Andouille sausage, sliced into 1/4 inch thick pieces
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1 1/2 quarts 6 cups beef broth {veggie Broth with beef Bouillon cubes or mushroom broth and beef gravy}
1 teaspoon sugar
1 tablespoon hot pepper sauce Tobasco
1/2 teaspoon Cajun seasoning
Ingredients
2 tablespoons garlic powder.
2 tablespoons Italian seasoning.
2 tablespoons paprika.
2 tablespoons salt.
1 tablespoon black pepper.
1 tablespoon cayenne pepper.
1 tablespoon dried thyme.
1 tablespoon onion powder.
#Combine and ONLY use {1/2 teaspoon Cajun seasoning} save the rest
2 bay leaves
1/2 teaspoon dried thyme
1 cup diced tomatoes
1 tablespoon tomato paste
1 10 ounce package frozen okra
1 1/2 pounds uncooked shrimp peeled and deveined
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8 ounces lump crabmeat I used frozen {Imitation Crab meat}
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1 tablespoon Worcestershire sauce
2 teaspoons gumbo file powder📷
salt amount varies by preference
Now Cook yellow Rice
Black beans or add a can of Vegan chilli
Chopped potato's
tofu
Stir Fry Vegetables
Instructions
To make roux, whisk together flour and pour bacon drippings [cook the temprah Bacon the Vegetable oil in half a cup} Beef Gravy {if you use the gravy mix your half a cup of flour into the gravy then add the broth, last the olive oil or vegetable oil at 300 degree oven for 90 minutes, opening to whisking every 15 minutes or so. This temperature should be hot enough to develop a rich dark roux without burning it, but if it smells like it's burning, reduce the temperature.
While roux is cooking, pulse onion, bell pepper, celery, and garlic in a food processor. You want the cut pieces to be small as if you were dicing them with a knife. After the 90’minutes is complete a Now once these are mixed put in all your Vegetables {this is where you add in your stir fry mix as well} and your assorted Vegan sausage. {I would boil them so they could firm up let cool and chop into the crock pot} Cook over medium low heat. You want to cook the vegetables and sausage while not burning the roux. Stir occasionally. Cook until vegetables are tender, about 15 minutes.
Slowly add beef broth to mixture {if you decided to do gravy version or}. add Bean or Vegan Chili Scrape bottom of pan to loosen anything that stuck during the cooking process. Stir well to combine and bring to a simmer. Add sugar, hot pepper sauce, Cajun seasoning, bay leaves, thyme, tomatoes, tomato paste, and okra. Reduce heat to a simmer and cook for one hour.
Add Vegan shrimp {prawn} , imitation crab meat, tofu, gumbo file powder, and Worcestershire sauce. Cook for an additional hour over extremely low heat.
Add salt to taste If you add Bullion cubs you shouldn’t need to much salt {use the full amount of salt from the Cajun recipe}. I never specify the amount because I feel it's based on personal preference, but start out with a small amount, taste, and continue adding until the flavor is right.
Serve gumbo over a medium or long grain yellow rice or curry rice, grits.
Store in refrigerator for up to 3 to 5 days or freeze in air tight container.
Stuffed peppers
If you are making the Gumbo you can Fill the stuff peppers with the gumbo or you can do a from scratch stuffed peppers
Vegan Ground Beef
Diced tomato's
Rice
Onion powder
Worcestershire sauce
Salt, pepper and Italian season
Cut up 6 bell peppers
Season the meat, with all the seasoning after the meat is cooked in the pan... tossed in the diced tomatoes and half the Worcestershire and add the other half to the rice... you can cook the rice with the pepper insides you scraped out {it will not be as much punch in the pepper because the rice will be absorbed} Mix in the meat int tomato's last. Fill in your peppers.