Veggie Gumbo
With "roux," or flour toasted in oil, and okra, this Gumbo was rich, nutty, earthy flavor and unique texture. Since this was a vegetarian version, I used vegetable stock and added pan-fried Tofu. I added some smokey flavor with some sprinkles of smoked paprika in place of a part of flavor from spicy sausage, a common Gumbo ingredient. I could have made the Gumbo a bit spicy, though.
A small mountain island of steamed rice at the middle of the bowl was my traditional way to serve this comfortable dish.
Veggie Gumbo
SERVES 4-5
4 tbs flour
4 tbs vegetable oil
1 onion, chopped
2 green pepper, chopped
1 celery stalk, chopped
1 garlic clove, minced
1 lb. frozen okra
4 cup vegetable stock
2 tbs tomato paste
1 bay leaf
1 tbs fresh thyme
some ground black pepper
1 pack Tofu, cubed, pan-fried
some salt
some smoked paprika powder
some steamed rice
1. Cook flour with oil over medium-low heat, frequently string until flour mixture becomes rich brown paste
2. Stir in onion, green pepper, celery, garlic, cook for a few min
3. Add okra, vegetable stock, tomato paste, bay leaf, thyme, and black pepper; heat high, bring to boil, then, cover and simmer for 1 hour
4. Mix in Tofu, adjust taste with black pepper and salt, add dash some smoked paprika for flavor, cook for 5 min
5. Serve with rice
