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Few dishes are more appealing in winter than rich soups and stews.
One dish I’ve always been a big fan of is gumbo. This Louisiana classic can be categorized as a stew or a hearty soup and it usually features sausage and shrimp. The key ingredient is an unusual pod-shaped vegetable called okra.
Okra has a unique thickening quality when added to soups and stews. It’s not always readily available at grocery store counters, so when I see it, I buy it and make gumbo.
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My version this week is a vegetable one. Cauliflower and mushrooms stand in for the shrimp and sausage.
To get that wonderful smokey flavour you can use smoked paprika or a few drops of chipotle hot sauce. I like to serve this rich dish over a scoop of white rice.
Gumbo would be an ideal meal for a casual New Year’s Eve get together or enjoyed in the winter months ahead.
Vegetable Gumbo
(Serves 8 to 10)
4 Tbsp. (50 ml) butter
1 large cooking onion, diced
2 ribs celery, diced
4 Tbsp. (50 ml) flour
2 cloves garlic, minced 2
1 -1/2 tsp. (7 ml) fresh thyme
1 small sweet red pepper, seeded and diced
1 small green pepper, seeded and diced
4 cups (1 litre) vegetable stock
1 -28 oz. (796 ml) can diced tomatoes
4 cups (1L) cauliflower florets
3 c. (750 ml) mushrooms, stems removed and cut in half
2 cups (500 ml) okra, sliced
1/2 tsp. (2 ml) smoked paprika or chipotle hot sauce
salt to taste
2 Tbsp. (25 ml) chopped parsley
3-4 cups (750 ml to 1 litre) steamed rice for accompaniment
Directions:
1. In a stock pot, heat butter over medium-high heat. Add onion and celery and cook, stirring constantly until onion is soft.
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2. Stir in flour and continue to cook, stirring constantly for about 2 minutes (this will be very dry).
3. Add garlic, thyme and peppers and cook, stirring for a further minute.
4. Slowly add vegetable stock and continue to stir until mixture is smooth and it has come to a gentle simmer.
5. Add tomatoes, cauliflower and mushrooms. Cook at a gentle simmer for 10 minutes.
6. Stir in okra and paprika and continue to cook until okra is tender (about another 10 minutes)
7. Season with salt to taste. Stir in the parsley.
8. Place a scoop of rice in a shallow soup bowl and ladle the gumbo over top
9. Pass additional hot sauce if desired.
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