VEGETABLE GUMBO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
CAJUN CHICKEN AND VEGETABLES
Peppers, onion, zucchini and stewed tomatoes make an appetizing topping for this zippy chicken breast recipe from Becky Baird of Salt Lake City, Utah.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Score surface of chicken with shallow diagonal cuts, making diamond shapes. Combine the Cajun seasoning, garlic powder and pepper; rub over chicken. In a large skillet, cook chicken in oil over medium-high heat for 2-3 minutes on each side or until blackened. Remove and keep warm. , In the drippings, saute the zucchini, celery, onion, eggplant and green pepper until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. , Return chicken to the pan. Cover and cook for 10-12 minutes or until a thermometer reads 170°. Sprinkle with green onion. Serve with rice if desired.
Nutrition Facts : Calories 264 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 743mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges
REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)
Once again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!
Provided by asimplegirl
Categories Gumbo
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE
This Cajun chicken and sausage gumbo recipe is made with a rich and comforting roux, loads of chicken, andouille, and plenty of Cajun seasoning.
Provided by Mike Hultquist
Categories Main Course
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
- Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
- Add chicken and andouille. Stir and cook for 1 minute.
- Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
- Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you'd like.
- Stir in parsley and cook 5 minutes.
- Remove from heat and stir in filé powder, if using.
- Serve into a bowl, over white rice if desired, and garnish with extra parsley.
Nutrition Facts : Calories 677 kcal, Carbohydrate 22 g, Protein 31 g, Fat 50 g, SaturatedFat 12 g, Cholesterol 128 mg, Sodium 920 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
VEGETABLE GUMBO
Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great.
Provided by CookbookCarrie
Categories Gumbo
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
- Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
- Cover and simmer gently until corn and okra are done.
- (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.
AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
CAJUN CHICKEN GUMBO
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
- Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.
Nutrition Facts : Calories 315 calories, Fat 11.3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 3.3 grams sugar, Fiber 2.6 grams fiber, Protein 37.3 grams protein, Sodium 2.7 milligram of sodium
VEGETARIAN GUMBO
No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
- Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
- Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.
CAJUN GUMBO
Steps:
- Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
- Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
- Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
- Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
- Serve with rice.
CAJUN VEGETABLE GUMBO
Make and share this Cajun Vegetable Gumbo recipe from Food.com.
Provided by JessicaSmmns
Categories Gumbo
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
- On a cutting board, coarsely chop the greens and set aside.
- In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
- In the large soup pot, heat the remaining 2 tablespoons of oil and sauté the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
- Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
- Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
- Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
- Remove the bay leaves and serve warm.
Nutrition Facts : Calories 515.1, Fat 22.1, SaturatedFat 3, Sodium 1335.5, Carbohydrate 69.8, Fiber 10.8, Sugar 12.1, Protein 12.7
REAL CAJUN GUMBO (FROM A LOUISIANAIAN)
All the gumbos you find that have tomatoes or okra are not cajun. That is creole. These are two completely different cultures. Cajun is a simple, cheap, tasty, country, low swamp land culture. Creole, is a higher class, city folk, type of culture that requires more expensive and extensive ingredients. Do not use more andouille than the recipe calls for, or I promise you will regret it! Please do not season with hot sauce on your plate, it is rude. For cheap, tasty andouille, order from the original makers of cajun andouille at www.cajunsausage.com.
Provided by asimplegirl
Categories Gumbo
Time 1h15m
Yield 1 pot, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
- Remove as much of the fat from the chicken as possible.
- Cut andouille into ½-inch slices and set aside.
- In a 2-gallon stockpot, heat oil over medium-high heat.
- Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
- Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
- Blend in chicken and andouille. Sauté approximately 15 minutes.
- Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
- Skim any fat or oil that rises to the top of the pot.
- Add green onions, bay leaf, thyme and basil.
- Season to taste using salt, pepper and hot sauce.
- Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
- Add parsley and adjust seasonings if necessary.
- Serve over hot, steamed white rice.
- NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.
Nutrition Facts : Calories 1248.3, Fat 82.1, SaturatedFat 20, Cholesterol 163.4, Sodium 1349.5, Carbohydrate 68.4, Fiber 3.2, Sugar 9.5, Protein 55.9
25 EASY CAJUN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun dish in 30 minutes or less!
Nutrition Facts :
CAJUN SEAFOOD GUMBO
Make and share this Cajun Seafood Gumbo recipe from Food.com.
Provided by Kikimony
Categories Gumbo
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
- Start with plenty of water because you need to end up with enough for 10 cups.
- Make roux.
- This is done by browning flour and lard/oil stirring frequently until DARK brown.
- Add chopped vegetables and sauté.
- Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
- Add bay leaves and seasonings and peeled tomatoes.
- Sauté okra then add to pot (until no longer stringy).
- Add sausages to pot.
- Simmer on low for 25-30 minutes.
- Add shrimp, crab and oysters.
- Turn fire up.
- Cook 5 minutes and stir often.
- Remove from heat, cover and let sit for 20 minutes.
- Serve over rice.
Nutrition Facts : Calories 647.7, Fat 43.2, SaturatedFat 9.8, Cholesterol 176.8, Sodium 2259.2, Carbohydrate 27.2, Fiber 3.8, Sugar 6.3, Protein 37.6
VEGETARIAN GUMBO
This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious. I recommend prepping all of your ingredients before you begin to cook the gumbo, so that you can give your full attention to that delicious roux. ;)
Provided by Ali
Time 1h
Number Of Ingredients 17
Steps:
- Heat butter in a large heavy-bottomed pot (I used a Dutch oven) over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
- Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra and garlic until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.
- Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer.
- Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
- Serve warm over rice, garnished with lots of green onions. Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
CAJUN GUMBO RECIPE
This recipe of Cajun gumbo is made with chicken and andouille sausage, roux, trinity, chicken stock, and thickened with okra and gumbo filé powder.
Provided by Adrienne Cheatham
Categories Entree
Time 4h15m
Number Of Ingredients 19
Steps:
- Gather the ingredients.
- Melt duck fat in a large pot on medium heat, then whisk in the flour. Continue cooking on medium heat, whisking frequently, until the roux is dark brown, the color of milk chocolate, but not black or burned. This will take about 18 to 20 minutes, depending on your flame.
- When you reach the desired color, immediately add the trinity-the diced onions, green pepper, and celery-plus the garlic. Using a wooden spoon , stir the trinity into the roux, making sure it is evenly distributed, season with a few pinches of salt and black pepper. The roux will look dry at first, cook the trinity in the roux, stirring frequently, until the vegetables begin to soften and the roux looks moist, about 10 minutes.
- Gradually stir in the chicken stock, dissolving the roux and preventing lumps, turn the heat up to medium-high and bring the pot to a boil.
- While you're waiting for the pot to boil, heat a large sauté pan over medium-high heat. Season the chicken thighs with salt and pepper and add the tablespoon of oil to the pan.
- Place the thighs skin-side down in the pan and sear until the skin is a deep golden brown, 7 to 10 minutes. Flip the thighs and sear the bone side for 2 to 3 minutes.
- Remove the thighs from the pan and add to the pot, leaving the fat in the pan and keeping the sauté pan on medium-high heat.
- Add the sliced andouille to the pan and cook, stirring occasionally, until the sausage is browned in places and the edges are curling, about 5 to 7 minutes.
- Turn off the heat, then use a spatula to scrape the andouille and any accumulated fat into the pot. Add the crab knuckle and give the contents a good stir to combine. If the ingredients are not covered by the stock, add 1 to 2 cups water to just cover.
- Raise the heat under the pot and bring its contents to a full boil. Then reduce the heat to a simmer and add the bay leaves and dried thyme. Skim any fat and foam that accumulates on the surface and simmer for one hour.
- Carefully remove the chicken thighs to a large plate. When the chicken has cooled a bit, discard the skin, bones, and cartilage, shred the meat, and return it to the simmering pot.
- Add the okra and Worcestershire sauce and continue simmering the gumbo for another hour on low heat, stirring occasionally to make sure it's not sticking or burning.
- Remove the crab knuckle and pick out any remaining meat. Stir the crab meat into the gumbo to distribute and then discard the shell. Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat.
- To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
Nutrition Facts : Calories 464 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 7 g, Fat 27 g, UnsaturatedFat 0 g
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CAJUN GUMBO RECIPE WITH SAUSAGE AND CHICKEN - …
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Servings 10Estimated Reading Time 6 mins
- In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Season chicken all over with salt and working in batches, sear the chicken until browned on both sides. Transfer chicken to a plate and shred the meat using two forks.
- Add sliced andouille sausage to the pot and cook for 5-6 minutes or until lightly browned on both sides. Using a slotted spoon, transfer to a bowl and set aside.
- Add the remaining oil to the pot and then add the flour. Stir until a paste forms. Decrease the heat to medium low and cook, stirring frequently until the roux becomes medium-dark brown. This will take approximately 45 minutes.
- Add onion, bell pepper, and celery and season lightly with salt. Cook over medium heat until softened, approximately 10 minutes.
CAJUN-SEASONED VEGETARIAN GUMBO - BETTER HOMES & …
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4/5 (53)Calories 153 per servingTotal Time 6 hrs 10 mins
- In a 3-1/2- to 4-1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, okra, and Cajun seasoning.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve over hot cooked brown rice and/or sprinkle with snipped herb.
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From worldatlas.com
Author John MisachiPublished 2019-09-17Estimated Reading Time 6 mins
- Alligator. Alligator and other game meats are common dishes in Louisiana and the rest of the country. Alligators are sources of both eggs and meat. The meat is especially popular because it is considered healthy due to the low fat and high protein composition.
- Etouffee. Etouffee is a dish served with either shrimp, crawfish, or shrimp over rice. The name Etouffee is a French word meaning “smothered.” The dish employs the smothering technique in its preparation.
- Crawfish pie. Crawfish is a popular delicacy in Louisiana and cooked in various forms; boiled, fried, or mixed with other foods. Crawfish pie is a baked savory pie often served at the end of the meal.
- Gumbo. Gumbo is one of the most favorite foods among the Cajun people. The dish displays an influence of the African, French, and Spanish on the culture of the Cajun cuisine.
- Rice and gravy. Rice is a popular crop in southwest Louisiana and has become a staple. Rice and gravy are made from meat such as beef, chicken, and pork, or any other available meat.
- Boudin. Boudin is a sausage of various kinds common in many parts of the world including Louisiana. The term “boudin” means “blood sausage” and its origin is quite unclear.
- Jambalaya. Jambalaya is a type of food consisting of vegetables and meat mixed with rice. The meat used in the recipe is usually sausage of some sort along with chicken or pork, and seafood such as shrimp or crawfish.
- Dirty rice. Dirty rice is Cajun’s classic and staple food. Although the name may sound strange, the food is far from being dirty. Dirty rice is simply white rice cooked with small pieces beef, pork, or chicken and other ingredients such as celery, green bell pepper, onion, and spices such as black pepper cayenne, causing the rice to appear “dirty” in color.
- Cornbread. Cornbread is a type of bread that contains cornmeal and leavened by baking powder. The bread is especially enjoyed because of its texture and aroma.
- Po'Boy sandwich. Po'Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.”
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- Have all your ingredients ready before starting because the roux doesn’t wait! Prep the veggies (keep the cauliflower separated, it goes in after the other veggies) and if you want, mix the spices together, as well as the liquid seasonings (tabasco, liquid smoke, Worcestershire sauce).
- Start with the roux. In a large, heavy-bottom pot, heat oil on medium-high heat. When hot, add the flour and whisk until incorporated. Continue cooking, whisking constantly, for about 20 minutes or until the mixture (called a roux) reaches a dark amber color. Make sure to keep an eye on the roux at all times to make sure it doesn’t burn. Reduce the heat if it’s browning too quickly and starts smelling a bit burnt.
- Once the roux reaches the perfect color, immediately stir in bell pepper, celery, onion, garlic, and okra. Cook for about 5 minutes or until the veggies are softened, stirring every 15 seconds or so.
- Stir in stock and crushed tomatoes. Mix until well combined, then stir in cauliflower, spices and seasonings (paprika, garlic powder, onion powder, oregano, thyme, bay leaf, salt, pepper, Tabasco, liquid smoke and Worcestershire sauce). Bring to a simmer (this will take anywhere for 5 to 10 minutes) and then cook for another 15 minutes or so, until the cauliflower is tender (you should be able to easily pierce the florets with a knife).
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