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About the Dish

2 pats Butter
1 tablespoon All Purpose Flour
1 small Yellow Onion
2 ounces Celery
1 small Bell Pepper
2 cloves Garlic
1 tablespoon Tomato Paste
1 packet Bragg Liquid Aminos
1/2 cup Red Beans
1 ear Corn
1/2 cup Long Grain Rice
1/4 teaspoon PeachDish Salt
4 ounces Okra
1 small Spring Onion
Per Serving
Calories 422
Total Fat 9 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 20 mg
Sodium 1200 mg
Total Carbohydrates 75 g
Dietary Fiber 10 g
Sugar 9 g
Protein 12 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Prepare your mise en place: Peel and dice onion. Dice celery. Remove stem and seeds from pepper, and dice flesh. Peel and mince garlic. Remove husk and silk from corn. Place corn ear flat on cutting board, and use a large, sharp knife to run the blade down the outside edge of the ear to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Thinly slice okra. Trim roots and ends from green onion, and thinly slice the rest crosswise.
Place a large saucepot on medium heat, and add butter. When butter has melted, add flour and whisk until incorporated. Cook until flour smells nutty and toasted, 2-3 minutes. This is your roux.
Add Cajun spice mix, onion, celery, red pepper and garlic. Cook, stirring continuously, until onion is translucent, 4-5 minutes.
Stir in tomato paste and cook 1-2 minutes, then stir in 3 cups water and Bragg Liquid Aminos. Slowly bring this mixture to a simmer. Add beans, corn kernels and filé powder. Cook 10 minutes more, stirring occasionally and scraping bottom of pot to prevent scorching.
While gumbo is simmering, prepare rice: In a small saucepan with a lid, combine rice, 1/4 teaspoon PeachDish Salt and remaining 1 cup water. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover pot, and cook until all liquid has been absorbed and rice is tender, about 12 minutes. When rice is nearly finished cooking, add okra to gumbo. Cook until okra is tender, 3-4 minutes. Remove gumbo from heat, taste and adjust seasoning as desired freshly ground pepper and additional PeachDish Salt.
Fluff rice with a fork. Divide rice between 2 plates or pasta bowls. Spoon gumbo over rice, and top with green onion. Enjoy!