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Louisiana Gumbo
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2 Tbs. olive oil

1 Tbs. dried minced garlic (not flakes)

2 Tbs. unbleached all-purpose flour

1 cup vegetarian chicken broth

1 tsp. vegetarian Worcestershire sauce

5 cloves garlic, minced

1 ½ cups chopped red onion

1 large green bell pepper, chopped

12 oz. fresh okra, sliced

1 11.2-oz. pkg. vegetarian Italian “sausage” links, cut into

½-inch-long slices

1 8-oz. pkg. chicken-flavored seitan

⅓ cup dry sherry

2 14 ½-oz. cans Mexican-style stewed tomatoes

1 tsp. dried thyme

1 tsp. dried coriander

½ tsp. hot pepper sauce


 To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic.

Whisk in flour, and increase heat to medium-high. Whisk continually, and when paste begins to darken, add broth and Worcestershire sauce.

Continue to whisk as roux thickens, about 5 minutes. Remove from heat, and set aside.

To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray, preferably olive oil. Heat saucepan over medium-high heat, and add garlic, onion and pepper.

Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.

Add 3/4 cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth.

Whisk remaining 1/4 cup broth into roux, and stir mixture into gumbo.

Add thyme, coriander and hot pepper sauce. Reduce heat to low; cook for 10 minutes.

Remove from heat, and serve.

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