Vegetable Gumbo

Serves 8

Ingredients:

• 1 (12-ounce) bag frozen sliced okra
• Kosher salt and black pepper
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 2 celery ribs, thinly sliced
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1 (8-oz) package cremini mushrooms, quartered
• 1 1/2 cups diced yellow squash
• 3 garlic cloves, minced
• ½  Teaspoon Onion Powder
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Thyme Leaves
• 1 Bay Leaf
• 1 teaspoon Old Bay seasoning
• 1 (14-ounce) can diced tomatoes with their juices
• 3 cups vegetable stock, plus more as needed
• 1 (16-ounce) can red beans, drained and rinsed
• 1 tablespoon hot sauce, plus more to taste
• 4 cups cooked Jasmine rice
• Greens onions for garnish, sliced

   

Instructions:

1. Heat oven to 400 degrees. Place the frozen okra in a single layer on a baking sheet and sprinkle with salt and pepper. Roast until starting to brown, about 15 to 20 minutes.

2. As okra roasts, prepare the roux. Melt the butter in a medium saucepan over medium heat. Using a wooden spoon, mix the flour into melted butter and oil. Stir continuously until the roux transforms from pale to a golden brown color, about 7 minutes. Remove the roux from the heat and set aside.

3. Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the mushrooms, squash, celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the onion powder, Creole and Old Bay seasonings, thyme, bay leaf, and oregano and stir so that they coat the vegetables and are lightly toasted, about 1 minute.

4. Stir in the diced tomatoes, stock and kidney beans. Bring the ingredients to a boil, then reduce the heat to a light simmer.

5. Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce. Add the roux to the pot, mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over Jasmine rice and garnish with green onions.