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The Gumbo Variations, No1: Cheap & Simple Vegetable Gumbo

February 1, 2011

I think I will eventually do a whole series on Gumbos, once you’ve made a few and got the hang of it, you could literally make Gumbo hundreds of times and never quite have the same thing twice. In my opinion, to qualify as Gumbo a soup has to have a thick sauce made with a Roux base, have Peppers, Onion and Okra or File powder and that slightly sour mouthwatering taste that Hot Sauce adds. So yeah, Gumbo can be a lot of things, I think my next after this will be Chicken and Yam with Coconut milk, but we will see…

– Recipe – 

Feeds 4-5

2 tablespoons Flour, 2 tablespoons Margarine, 1 tablespoon Vegetable Oil, 5 Okra cut into sections, 1 Onion chopped finely, 1 stick Celery chopped fairly finely, 3 cloves of Garlic chopped finely, 3 Tomatoes rough cut, 3 tablespoons dried Thyme, 4 Bay Leaves, 2 teaspoons Worcester Sauce,  Hot Sauce to taste at least a tablespoon, 1 Red Pepper, 1 Green Pepper, 1 Stock Cube, 1 bowl leftover cooked Rice

  1. Put a saucepan on a mild heat, melt the Margarine, then mix with the flour while stirring regularly. Slowly it will darken to a deep reddish shade, this image will give you an idea of how the colour changes. The colour of the Roux will be the colour of the Gumbo, and the darker it is the thicker and tastier the Gumbo will be. BUT, if any of it burns, throw it all out and start again!
  2. While the Roux is darkening fry the Okra in Margarine, then add the Onion, Celery, Garlic and Pepper. Simmer till the Roux is ready and then add the Tomatoes to the saucepan followed by the Roux.
  3. Add the Rice then the water/stock till covered and simmer till the sauce thickens and the vegetables are cooked, 20 minutes or so.


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