Gumbo

Gumbo is a great comfort food for the weather we're having. I like mine spicy but approachable- feel free to go as spicy as you want with yours. This base recipe has vegan or vegetarian options and is all around very versatile. When served over cauliflower rice it is a great way to cut carbs as well. All suggestions for alterations are at the end of the recipe. This recipe freezes exceptionally well. 

Gumbo (serves 6): 

• 3 TBSP unsalted butter
• 3 TBSP flour
• 6 cups vegetable stock 
• Oil for pan
• 1 yellow onion, diced
• 1 red and 1 green bell pepper, diced
• 6 cloves garlic, minced
• 1 stalk celery peeled and diced
• 1/2 bag frozen sliced okra
• Creole seasoning to taste (start with 2 TBSP, I use 5TBSP)
• 2 bay leaves
• 14.5 oz can Fire Roasted tomatoes
• salt and pepper to taste
• Cooked brown, white, or cauliflower rice for serving

Toppings (all optional): 

• Sliced spring onions
• Andouille sausage (vegan or regular)
• Tail on shrimp
• Fried tofu

Directions: 

1. Dice the onion, peppers, celery, and garlic. Add them to a skillet over medium heat with a little oil. Add the frozen okra and cook over medium heat until onions are translucent and peppers are soft. Sprinkle lightly with salt and pepper. Set aside. 
2. In a dutch oven or heavy bottomed pot, make your roux. Add flour and butter and melt together over medium low heat until the mixture turns brick red (pictured). Stir frequently to prevent burning. I find this is easiest when started in a cold pan. 
3.  When the roux is ready, add vegetables and creole seasoning and stir to coat. Slowly add stock while stirring. The mix will be very thick in the beginning but loosen as you add the stock. 
4. Add bay leaves and can of tomatoes (not drained). Bring dish to a boil then reduce to a simmer and allow to reduce by about 1/4th (1 to 2 hours). 
5. Serve over rice of your choosing. 

For optional toppings: 

• I coin sausages when I use them in gumbo and sear them to get them crisp. 
• If using shrimp and sausages, cook the sausage first to get the fats into the pan. You'll want to cook your shrimp in the sausage fat with some oil, minced garlic and a sprinkling of creole seasoning. 
• For fried tofu I'll press and cube tofu, then toss them in a corn starch and creole seasoning mix. Then they get super crispy when you pan fry them.  

Vegan options: 

• Substitute a neutral oil for the butter in the roux step. 
• Use vegan sausage or fried tofu as optional toppings. 

Vegetarian options: 

• Use vegetarian sausage or fried tofu as optional toppings.