(no subject)
By popular request (OK, by ihatepavel's request, and she's popular, right?)...
VEGETARIAN GUMBO
INGREDIENTS:
vegetable oil
flour
green pepper
onion
celery
broth (I used Un-Chicken broth tonight, but veggie works too)
fake chicken (I use Quorn or Wheat Meat)
cajun spices (Tony Chachere's is the standard but is hard to find in Yankee stores ;-) I tried Paul Prudhomme's cajun spices once and it is much better on potatoes than in gumbo, but do what you can do)
filé - optional but recommended. Also hard to find.
rice
I didn't put in measurements because it's up to you depending on how much you're making and what you like. For example, I don't put in any celery but sometimes just want to get rid of my whole onion. :)
DIRECTIONS:
1) Chop your VEGGIES. This HAS to be your first step. I used a whole bell pepper and half a huge onion for a gumbo that served 6.
2) Make a roux. This is hard and I often have to throw my first one out. :) Put OIL (I used about 1/2 cup) in a large pot. Start over med-hi heat. When it's warm, put in an equal amount of FLOUR. You want to stir it constantly until it is dark and thick. You can be kind of lax at first but as it gets closer to done, you want to be stirring without stopping, and you want your heat to be down to med-lo. When the roux is ready, it should be about pasty thickness, and dark brown (cookbooks always say the color of a new penny, but I find darker is better.) If your heat is too high, you might burn it, but don't think it's burned if it's not. It will be smoky and smell weird, but if it's burnt, you KNOW it's burnt. If it's burnt, throw it out and try again. :)
3) Add your VEGGIES to your roux and turn the heat up again. Sautee the veggies.
4) Stir in BROTH (I think I used 4 cups), SALT, PEPPER, FAKE CHICKEN, and SEASONING. [to make this meaty, use water instead of broth, and put real chicken in]. Some people add okra and/or sausage.
5) Simmer this as long as you like, making sure you add WATER if it starts to get too thick. It should be soupy.
6) Cook RICE!
7) Spoon about a cup of rice into a bowl and sprinkle some filé on top. Then spoon the gumbo over over the rice. Some people like more chunks, other like it to be very soupy, so do what works for you.
Ta-da! Good luck. :)
Also, that was my first lj cut. Ta-da! again. :)
VEGETARIAN GUMBO
INGREDIENTS:
vegetable oil
flour
green pepper
onion
celery
broth (I used Un-Chicken broth tonight, but veggie works too)
fake chicken (I use Quorn or Wheat Meat)
cajun spices (Tony Chachere's is the standard but is hard to find in Yankee stores ;-) I tried Paul Prudhomme's cajun spices once and it is much better on potatoes than in gumbo, but do what you can do)
filé - optional but recommended. Also hard to find.
rice
I didn't put in measurements because it's up to you depending on how much you're making and what you like. For example, I don't put in any celery but sometimes just want to get rid of my whole onion. :)
DIRECTIONS:
1) Chop your VEGGIES. This HAS to be your first step. I used a whole bell pepper and half a huge onion for a gumbo that served 6.
2) Make a roux. This is hard and I often have to throw my first one out. :) Put OIL (I used about 1/2 cup) in a large pot. Start over med-hi heat. When it's warm, put in an equal amount of FLOUR. You want to stir it constantly until it is dark and thick. You can be kind of lax at first but as it gets closer to done, you want to be stirring without stopping, and you want your heat to be down to med-lo. When the roux is ready, it should be about pasty thickness, and dark brown (cookbooks always say the color of a new penny, but I find darker is better.) If your heat is too high, you might burn it, but don't think it's burned if it's not. It will be smoky and smell weird, but if it's burnt, you KNOW it's burnt. If it's burnt, throw it out and try again. :)
3) Add your VEGGIES to your roux and turn the heat up again. Sautee the veggies.
4) Stir in BROTH (I think I used 4 cups), SALT, PEPPER, FAKE CHICKEN, and SEASONING. [to make this meaty, use water instead of broth, and put real chicken in]. Some people add okra and/or sausage.
5) Simmer this as long as you like, making sure you add WATER if it starts to get too thick. It should be soupy.
6) Cook RICE!
7) Spoon about a cup of rice into a bowl and sprinkle some filé on top. Then spoon the gumbo over over the rice. Some people like more chunks, other like it to be very soupy, so do what works for you.
Ta-da! Good luck. :)
Also, that was my first lj cut. Ta-da! again. :)