My very favorite gumbo

Name: My very favorite gumbo
Cuisine: American
Ingredients: 2 tbsp (30 ml) olive oil; 6 cloves garlic, finely chopped; 1 large jalapeño, diced; 2 large carrots, diced; 1/2 medium white onion, diced; 1 large rib celery, diced; 1 medium bell pepper, diced; Salt, as needed; 1 (14-oz) can roasted tomatoes, undrained; 5 cups vegetable broth, divided; 2 tbsp Cajun seasoning; 1/4 cup vegan butter; 1/4 cup of all purpose flour; Black pepper, to taste; Sliced and pan fried vegan sausages (optional); Cooked rice (optional); 1 lb russet potatoes, diced; 1 tbsp olive oil; 1 tbsp Cajun seasoning

9 steps

of course my very favorite gumbo features cajun spiced, crispy roasted potatoes. because... why the heck not? pour a few giant spoonfuls of this prefect gumbo over some potatoes and rice and rice if you are a double carb person like me. to it with vegan sausages if you want, and prepare to call this your very favorite gumbo.

Updated at: Thu, 17 Aug 2023 12:44:21 GMT

Nutrition balance score

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Ingredients

6 servings

Gumbo

30mlolive oil

0.5white onion

1 x 14 ozcan roasted tomatoes

undrained

5 cupsvegetable broth

divided

2 Tbspcajun seasoning

¼ cupvegan butter

¼ cupall purpose flour

Cajun- spiced potatoes

1 lbrusset potatoes

diced

1 Tbspolive oil

1 Tbspcajun seasoning

Instructions

Step 1

Preheat the oven to 400F

Step 2

To make the gumbo, heat the oil in a very large pot over medium high heat. Add the garlic, jalapeños, carrots, celery and bell pepper. Season the vegetables with a pinch of salt and sauté for about 10mn, until the onion and celery are translucent and the carrots are soft.

Step 3

Once the onion is translucent and the other vegetables are staying to brown, add the tomatoes, 4 cups of the broth and Cajun seasoning.

Step 4

Bring the mixture to a simmer, reduce the heat to low and simmer for 15 - 20 minutes to develop the flavors and finish cooking the vegetables.

Step 5

While the gumbo is simmering, make the Cajun spiced potatoes. Put the potatoes on a mediumv sized baking sheet, drizzle then with the oil and sprinkle them with the cajun seasoning. Toss to coat all the potatoes and roast in the oven for 20 -25 minutes, or until they are brown and crispy.

Step 6

Once the gumbo has simmered for about 15 minutes, heat the butter in a small saucepan over medium high heat. Once the butter has melted, add the flour. Whisk to combine and form a roux. Simmer the roux for 1 - 2 minutes.

Step 7

Whisk in the remaining 1 cup of broth with the roux, making sure there are no lumps. Reduce the heat to low and simmer for 2 - 3 minutes, or until the mixture is thick.

Step 8

Add the roux to the gumbo and whisk to combine. Simmer the gumbo for about 5 minutes to thicken. Taste and adjust the seasonings with additional salt and black pepper.

Step 9

Serve the gumbo with the potatoes over the rice (if using) and topped with the sausages (if using).