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Ingredients :
1 tablespoon canola oil
1 onion, chopped
2 green bell pepper, chopped
8 stalks celery, chopped
6 cloves garlic, minced
⅓ cup canola oil
½ cup all-purpose flour
1 cup vegetable broth
1 (14.5 ounce) can diced tomatoes
1 cup vegetable broth
1 eggplant, peeled and chopped
6 cups chopped okra
1 (15 ounce) can red beans, drained and rinsed
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon gumbo file powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon liquid smoke flavoring
2 bay leaves
4 cups vegetable broth, divided
Methods :
Step 1
Heat 1 tablespoon canola oil in a skillet over medium high heat.
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Step 2
Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Step 3
Transfer the vegetable mixture to a large bowl; set aside.
Step 4
Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
Step 5
Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
Step 6
Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
Step 7
Stir in the vegetable mixture and tomatoes.
Step 8
Pour in about one more cup of vegetable broth, stirring to combine.
Step 9
Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
Step 10
Cover and continue to simmer for 1 1/2 hours, stirring occasionally.
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