Prepare to embark on a culinary journey to the heart of New Orleans with this sensational Okra Gumbo recipe. In the bustling streets of the Crescent City, the roux—a magical blend of oil or butter and flour—serves as the cornerstone for countless iconic dishes. This gumbo is no exception, boasting rich flavors that capture the essence of Creole cuisine. Served with a base of fluffy white rice, this recipe serves six and is a testament to the captivating blend of spices and ingredients that define New Orleans cooking.
INGREDIENTS:
- ½ cup vegetable oil
- ½ cup flour
- 1 white onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 4 cups water
- 2 cups Vegetable Broth
- 1 tablespoon vegan Worcestershire sauce
- 1 (16-ounce) package frozen chopped okra
- 1 tablespoon Cajun seasoning
- 1 bay leaf
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 (7-ounce) package Gardein Chick’n Strips, chopped
- ½ cup flat-leaf parsley, chopped
- ½ cup scallions, sliced
- ½ teaspoon file powder
- 6 cups cooked white rice
INSTRUCTIONS:
- In a sauté pan, combine the vegetable oil and flour over medium heat. Stir continuously until the roux develops a rich, brown color. This will take at least 10 minutes of patient stirring, and it’s a crucial step for achieving the deep flavors of authentic gumbo.
- In a 4-quart slow cooker, add the prepared roux and all remaining ingredients, except for the cooked rice. This includes the diced white onion, bell pepper, minced garlic, water, vegetable broth, vegan Worcestershire sauce, frozen chopped okra, Cajun seasoning, bay leaf, salt, pepper, and chopped Gardein Chick’n Strips. All these ingredients will come together to create a robust and flavorful gumbo.
- Cover the slow cooker and set it to cook on low heat for 6 hours. This slow-cooking process allows the flavors to meld and the ingredients to reach their full potential.
- Once the gumbo is done cooking, remember to remove the bay leaf. Then, ladle each serving over 1 cup of cooked white rice.
Filé Powder:
Filé powder is a key ingredient in this gumbo recipe. It’s made from ground sassafras leaves and is essential for thickening and flavoring authentic Cajun or Creole gumbo. Historically, it is believed to have been first used by the Choctaw Indians in the Louisiana bayou region. You can usually find filé powder in well-stocked grocery stores.
Serve:
Serve this delightful Okra Gumbo with a scoop of cooked white rice in each bowl. Garnish with freshly chopped flat-leaf parsley and sliced scallions for added freshness and color. Don’t forget a pinch of filé powder for that authentic Creole touch. With every spoonful, savor the rich, complex flavors that only New Orleans cuisine can provide, right from the comfort of your own kitchen.
As you savor each spoonful of this Okra Gumbo, you’ll be transported to the vibrant streets of New Orleans, where the aroma of Creole spices and the spirit of Louisiana cuisine fill the air. This hearty dish is a celebration of flavors, showcasing the magic of a well-crafted roux and the soulful blend of ingredients that define Creole cooking. Share this gumbo with friends and family, and let the captivating tastes of New Orleans bring a bit of the Big Easy into your home.
