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About the Dish

  • Butter

    Butter

  • All Purpose Flour

    All Purpose Flour

  • Yellow Onion

    Yellow Onion

  • Celery

    Celery

  • Bell Pepper

    Bell Pepper

  • Tomato Paste

    Tomato Paste

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Red Beans

    Red Beans

  • Corn

    Corn

  • Long Grain Rice

    Long Grain Rice

  • PeachDish Salt

    PeachDish Salt

  • Okra

    Okra

  • Spring Onion

    Spring Onion

METHOD

1
Please read the entire recipe before beginning.
2
Prepare your mise en place: Peel, halve and dice the onion. Dice the celery. Remove the stem and seeds from the pepper, and dice. Peel and mince the garlic. Remove the husk and silk from the corn. Hold ear upright on a cutting board with the bottom pointed slightly away from you. Using a large, sharp knife and taking care to keep your fingers above and out of the way of the knife, 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.
3
Place a large saucepot on medium heat, and add the butter. When the butter has melted, add the flour and whisk until incorporated. Cook 2-3 minutes, until the flour smells nutty and toasted. This is your roux.
4
Add the Cajun spice mix, onion, celery, red pepper and garlic to the roux. Cook 4-5 minutes, while stirring continuously.
5
Add tomato paste, 3 cups water and Braggs. Slowly bring this mixture to a simmer, then add the red beans, corn kernels and filé powder. Cook 10 minutes more, stirring occasionally and scraping the bottom of the pot to prevent scorching.
6
While the gumbo is simmering, prepare the rice: In a small saucepan with a lid, combine rice and 1 teaspoon PeachDish salt with remaining 1 cup water. Place the pot on high heat and bring to a boil, then turn the heat down to medium-low, cover and cook about 12 minutes, or until all the liquid has been absorbed and the rice is tender.
7
While the rice is cooking, wash and thinly slice the okra and green onions. Add the okra to the gumbo and cook 3-4 minutes, or until tender. Remove the gumbo from the heat and adjust the seasoning with freshly ground pepper and additional PeachDish salt to taste.
8
Fluff the rice with a fork, and divide between 2 plates or pasta bowls. Spoon the gumbo over the rice, and top with green onion. Enjoy!