Vegetarian Gumbo Slow Cooked in Clay

Gumbo is one of those specialty dishes from way out yonder. It’s a New Orleans, spicy awesome, mishmash, sort of like any other stew… but for some reason I don’t ever think I can make that kind of a dish. I spent a few years in the South, so I came to love that style of down-home, spicy cooking. In the past, I would just say, “if I can’t make it at home, I’ll get that when I eat out.”

Well, in California there aren’t that many New Orleans inspired restaurants - at least not that I am aware of. So I’ve had to clear a few hurdles in my mind in regards to what I “can” and “can’t” cook at home. I mean really, what can’t I cook at home? Anything that I would want to eat, right? Somebody makes it. So can I!

 

Ingredients:

• 1-2 tsp Cajun seasoning
• 1 onion, chopped
• 1/2 green pepper, diced
• 2 ribs celery, diced
• 1 clove garlic, minced
• 1 lb okra, sliced
• 2 medium tomatoes, chopped
• 2 cups corn (fresh, frozen)
• 4 cups vegetable broth
• 1/4 t Tabasco sauce
• 1/4 t paprika
• 2 T fresh parsley, chopped
• 1 T basil or rosemary, minced
• Salt and pepper to taste

ROUX:

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil

Directions:

1. In a sauce pan, turn medium high heat, add flour in it and stir every 30 seconds or so. When it starts changing color, stir non-stop until it becomes dark as peanut butter. Add oil and stir some more.
2. Throw all of your ingredients in the clay pot
3. Set on “stew” for 1 hour
4. Serve! Garnish with parsley if desired.

Goes great over rice or pasta!