Gumbo is a highly versatile stew hailing from Louisiana. Make it vegetarian or swap any of the proteins out to your favourite legumes (or even tofu) to add a personal flavour to the stew. But be sure to stick to having a good roux and the golden combination of celery, bell peppers, and onions that makes gumbo gumbo.
Gumbo is a highly versatile stew hailing from Louisiana. Make it vegetarian or swap any of the proteins out to your favourite legumes (or even tofu) to add a personal flavour to the stew. But be sure to stick to having a good roux and the golden combination of celery, bell peppers, and onions that makes gumbo gumbo.
RECIPE
Total Cook Time: 35 Minutes | Makes 4 servings
Ingredients:
⅓ cup extra-virgin olive oil
⅓ cup all-purpose flour
1 large onion, diced
4 garlic cloves, minced
4 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
3 stalks celery, diced
1 red bell pepper, cored and diced
1 litre vegetable stock
½ cup fresh or frozen corn kernels
1 can black beans (or garbanzo)
500g baby spinach or Phuay leng leaves
¼ cup chopped parsley
Salt and pepper (to taste)
4 servings of brown rice, farro, bulgur, or your preferred grain.
Instructions:
Pre-cook your preferred grains according to package instructions.
Make a roux by heating olive oil and all-purpose flour, frying until golden brown. About 3 to 5 minutes.
Add onion and cook until softened.
Add garlic, bay leaves, cayenne pepper, thyme, celery, and red bell pepper. Stir to coat with roux, then cover and cook until vegetables are tender.
Stir in the vegetable stock, and bring to a boil.
Add in the corn and beans, continuing to simmer for another 5 minutes.
Add spinach and parsley, simmering until wilted but still retaining their green colour.
Add salt and pepper to taste.
Serve on top of the grains you’ve pre-cooked.
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