Sunday, January 17, 2010

Down-home cooking

I've been working on getting a vegetarian gumbo just right, and I think I finally have it. It took a few tries (one sad one involving carrots), but here is a good recipe:



- Make a roux and mix with about three cups of vegetable stock
- Add one cup of ONION and one whole bunch of GREEN ONIONS (tops and all)
- Cook until onions are all tender then add two cans STEWED TOMATOES, one small can of TOMATO PASTE, two bay leaves and three tablespoons of WORCESTERSHIRE SAUCE (you can buy fancy vegetarian sauce, which is expensive, or you can just buy an off brand at the store, which is cheaper and actually doesn't include anchovies)
- Simmer 30 minutes
- Add TONY CHACHERE'S liberally
- Add one whole package of QUORN CHICKEN TENDERS; Simmer for 30 minutes
- Add one bunch of chopped KALE (remove bottom, stemmy parts) and add two more cups of vegetable broth, along with salt and pepper, to taste
- Add one bag frozen okra (fresh okra has cooked with varying results for me, sometimes it's woody. Frozen has never gone wrong)
- Cook 30 minutes

Serve over rice


Anonymous said...
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Flan said...

but NOT medium grain rice! anything but medium grain.

Cindy said...

Thanks for using our seasoning in your recipe!

Cindy Adams-Ardoin
Food Scientist
Tony Chachere's