Try Chef Courtney’s Fall Gumbo recipe! With cooler weather, this seasonal dish was a hit with the children!
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 medium tomato, chopped
1 1/2 cups chopped onion
6 cloves garlic, minced
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 tablespoon smoked paprika
1/4 teaspoon nutmeg
1 teaspoon dried oregano
1 quart vegetable stock or broth
4 cups sliced okra
1 (16-ounce) can red beans, drained and rinsed
8 white mushrooms quartered
1 1/2 cups diced zucchini 1 medium
1 1/2 cups diced green pepper 1 large
1 1/2 cups diced red bell pepper 1 large
1 cup thinly sliced celery
1/2 cups sliced green onion
1 yellow squash
Place vegetable oil and flour in a Stew pot .Turn the heat on medium and whisk continuously until mixture becomes fragrant. This should take about 5 minutes.
Turn heat to low medium. Continue to whisk continuously (it’s alright to stop for a few seconds here and there, but not for any length of time) until roux becomes a dark caramel. This could take 20 to 25 minutes.
Remove from heat.
In a food processor, process tomato, onion, garlic, Worcestershire sauce, mustard, vinegar, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth.
Place Pot with roux over medium-high heat and add tomato/onion puree. Stir to mix together. Continue to cook until most of liquid has evaporated.
Add vegetable stock and stir. Bring to a simmer.
Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.
Serve with rice and green onions.
For best results, buy local and organic.