About the Dish

  • All Purpose Flour

    All Purpose Flour

  • Onion

    Onion

  • Celery

    Celery

  • Sweet Peppers

    Sweet Peppers

  • Garlic

    Garlic

  • Cajun Seasoning

    Cajun Seasoning

  • Tomato Paste

    Tomato Paste

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Long Grain Rice

    Long Grain Rice

  • Red Beans

    Red Beans

  • Corn

    Corn

  • Okra

    Okra

  • Green Onion

    Green Onion

METHOD

1
MISE EN PLACE • Peel and dice onion. • Dice celery. • Discard pepper stems and seeds; dice flesh. • Peel and mince garlic. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. • Slice okra. • Slice green onion.
2
Place a large sauce pot over medium heat. Add 1 tablespoon cooking oil. When oil is hot, whisk in flour. Cook, whisking, until flour smells nutty, 2-3 minutes.
3
Add onion, celery, pepper, garlic and Cajun spice. Cook, stirring, until onion is translucent, 4-5 minutes.
4
• Stir in tomato paste. Cook, stirring, until tomato is fragrant, 1-2 minutes. • Stir in 3 cups water and liquid aminos.
5
While gumbo cooks: • Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
6
When gumbo mixture simmers, add beans and corn. Cook 10 minutes, stirring occasionally and scraping bottom of pot to prevent scorching.
7
• Stir in okra. Cook until okra is tender, 3-4 minutes. • Remove gumbo from heat. Taste and adjust seasoning as desired with freshly ground black pepper and kosher salt.
8
• Fluff rice with a fork. Divide between 2 bowls. • Spoon gumbo over rice. • Garnish with green onion, and enjoy!

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