Vegetarian Gumbo
Ingredients
The roux
-
1
cup
clarified butter (or ghee)
-
1
cup
unbleached all-purpose flour
The gumbo
-
5
cups
yellow onion, chopped into 1/3-inch dice
-
¾
cup
green bell pepper, chopped into 1/3-inch dice
-
scant ½
teaspoon
fine-grain sea salt
-
¼
cup
garlic, chopped
-
½
teaspoon
crushed red pepper flakes
-
2
dried
bay leaves
-
3-4
quarts
vegetable broth
-
to taste
gumbo file'
-
1
bunch
green onions, chopped green ends only
-
6-8
eggs
-
5-6
cups
cooked long grain white or brown basmati rice
Instructions
- Make the roux by heating clarified butter in a pot, then stirring in flour and cooking until it reaches a deep brown color, stirring constantly for about an hour and a half.
- In a separate pot, scoop ½ cup of roux and stir in chopped onion, green bell pepper, and salt, cooking until the onions are translucent.
- Add garlic and crushed red pepper flakes, cooking for an additional minute.
- Stir in the vegetable broth and bay leaves, bringing the mixture to a boil.
- Continue boiling and adding broth as needed for about two hours, adjusting seasoning to taste.
- Ten minutes before serving, poach the eggs in the simmering gumbo.
- Serve the gumbo over rice, topping each bowl with a poached egg, a pinch of gumbo file', and chopped green onions.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
350
Total fat
22g
Total carbohydrates
30g
Total protein
12g
Sodium
800mg
Cholesterol
186mg
You might also like