Gumbo is a type of spicy stew typical of Louisiana and South Carolina cuisines. It has an extremely large variety of flavors and consistencies, depending on how the broth is made. It takes a little time to make but it’s definitely worth the wait, it’s super comforting, perfect for those cold winter days. I absolutely love it.Try it out!
¼cup of whole wheat flour 5 tbsp. of Extra virgin olive oil
4 cups of water 1 cup of chopped onion
1 cup of chopped green and red peppers 2 garlic cloves(minced)
3 stalks of celery (chopped) ½ cup of sliced carrots
1 ½ cup of diced zucchini and yellow squash 1 cup of green beans(cut in halves)
¼ cup cut corn 1 cup of cut okra
2 plum tomatoes (diced) ¼ of a jalapeño pepper (sliced and seeded)
1 tbsp. of cumin
1 tbsp. of paprika
1 tbsp. of oregano
2½ tsp. of salt
½tsp. of red pepper
Black pepper to taste
Making the roux-The roux is a cooked mixture of flour and oil, used to thicken.
– Place a deep pot over medium-high heat and pour the olive oil, let it heat for like 5 seconds and add the flour. Cook over high heat for 10 minutes, stirring constantly, until roux turns a dark caramel color.
-Add onion, bell pepper, and celery, and cook 5 minutes or until softened.
-Stir in all remaining ingredients (but the zucchini and squash), stir for about 2 minutes, and add the 4 cups water.
– Season with salt and pepper. Reduce heat to medium-low, cover, and cook 20 minutes.
-Uncover, raise the heat to medium-high and let it boil for 10 minutes.
-Add the zucchini and squash and cook for another 20 minutes over medium-high heat, stirring it constantly.
Serve over quinoa or brown rice and garnish with fresh cilantro or parsley.
Makes 6 servings
YUM YUM YUM! Enjoy!