Wednesday, August 10, 2011

Okra and seitan gumbo

Okra gumbo


Yes, I know it's been over a year since I posted. A lot has happened this year. Some good, some bad. Not sure if anyone reads this anymore and not sure when I'll update next but here's a dish I made a month ago.

I've posted about gumbo in the past and have made it a few times since that post, but this batch was really awesome. I really should write down recipes but eh, I just always wing it and writing them down as a I go a long takes the fun out of cooking for me.

The key to any good gumbo is a dark roux which can take upwards of an hour to develop on a low flame. The darker the roux, the better the gumbo. We cooked the roux for over an hour with constant stirring.

After the roux was a dark chocolate colour, we added in the holy trinity (onions, celery, green peppers), vegetable stock, seasonings (basic ones: thyme, bay leaf, oregano, salt, pepper, paprika, cayenne), then sliced fresh okra and a heavily spiced homemade seitan andouille (can't remember what I put in it). We added in some tomatoes (which I later found out makes this creole versus cajun), simmered for another hour and then served with rice and hot sauce.

It was so good and I'm sad that okra season is over. I might make gumbo with frozen okra but I'm sure it's not quite the same.

1 comment:

D said...

This looks awesome. I know I'm late to the game, but nice to see a new (relatively) post here!

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