Advertisements

Mumbo Jumbo, I Love GUMBO!

I was recently told by my acupuncturist that I needed to add more okra in my diet.  Aside from having it with pasta, I was inspired to try to make my very first gumbo!  It just so happens that it’s just in time for Fat Tuesday as well.  I grew up on my mom’s jambalaya, but have never made gumbo.  I never knew the difference before either, but I’m guessing it has a lot to do with the roux.  According to http://www.chowhound.com, jambalaya is more of a rice based dish, while gumbo is more often referred to as a soup or stew with okra.  Apparently, jambalaya is the African word for ham with rice and gumbo is the word for okra.  Here is the recipe I found on http://www.allrecipes.com from user: dailyrecipedoctor.

Good New Orleans Creole Gumbo

Original recipe makes 20 servings
  • 1 cup all-purpose flour
  • 3/4 cup bacon drippings
  • 1 cup coarsely chopped celery
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 3 quarts water
  • 6 cubes beef bouillon
  • 1 tablespoon white sugar
  • salt to taste
  • 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
  • 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste
  • 4 bay leaves
  • 1/2 teaspoon dried thyme leaves
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (6 ounce) can tomato sauce
  • 2 teaspoons gumbo file powder (Sassafras powder) I didn’t have this on hand 😦
  • 2 tablespoons bacon drippings
  • 2 (10 ounce) packages frozen cut okra, thawed
  • 2 tablespoons distilled white vinegar
  • 1 pound lump crab meat
  • 3 pounds uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons gumbo file powder

Directions

  1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

-6

2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

-5

3.  Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

  -4

4.  Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crab meat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

-7

I must say that this recipe was quite amazing; I am a fan 🙂 .  I’m sure that it’s blasphemous to not have the gumbo file powder, but I think it worked pretty well without it this time.

-8 copy

Enjoy!

Lauren

Advertisements

Eating RAW

Today signifies the end of my first week on my new raw diet.  I couldn’t have done it without the help of Elizabeth Fraser of Girl Gone Raw.  She is our local raw food enthusiast and helps others in the community reach their raw potential.

Elizabeth and her Veggie Maki Rolls

I have had many stomach issues since I was young and have tried many different avenues to help ease my pain.  It wasn’t until recently when my symptoms were spiraling that I decided to try something drastic.  I’d heard great things about raw food and Elizabeth in particular and decided to sign up for her 6 Weeks to a Healthier You program.  I couldn’t be more pleased with my decision.  In just one week, not only have my symptoms have gone away, but I’m actually feeling great!

I was a little nervous about diving in and leaving all my hot, greasy, fatty, cheesy foods behind.  But, now I actually crave my raw creations.  Its unbelieveable! Elizabeth has been very helpful each step of the way.  We meet once a week to cook an entire meal complete with dessert and she also introduced me to all the raw food goodies at Whole Foods.  So far, I’ve learned how to make my own almond milk, nut cheese, yummy cashew burgers, and even a chocolate bars!

I’ve just come home from another wonderful evening of raw food making with Elizabeth and want to share all the goodies we created.

Veggie Maki Rolls

You’ll need:

-4 sheets of Nori

Filling:

1 cup of cashews, soaked for 2 hours

1 carrot

1 minced scallion

1 tsp fresh grated ginger

sea salt to taste (1/4 tsp)

Veggies to Roll:

1 carrot

1 avocado

1 cucumber

8 sprigs cilantro

1/2 cup of sprouts

Dipping Sauce:

3 Tbs nama shoyu

1 Tbs olive oil

1 Tbs tahini

grated garlic or ginger


1. Chop and mix filling ingredients in food processor

2. Julienne carrot & cucumber, slice avocado & mango into strips.

 

3.  Arrange filling an inch from bottom of nori.  Place veggies on top.

4.  With dry hands, roll the nori up and over the filling, keeping the roll as tight as possible.  As you roll and see a half an inch left, wet the end like and envelope and seal the roll.  Set aside.

5.  Whisk your dip together. Slice roll into half inch slices and enjoy with dip.  YUM!

This might be my favorite recipe so far, the dipping sauce is so flavorful and a great compliment to the rolls!

Veggie Stir Fry

Rice:

2 medium parsnips

1 clove garlic

Veggies:

1 1/2 cups broccoli

1 1/2 cups mushrooms

1 cup snap peas

1 carrot julienned

black sesame seeds

Marinade:

1/3 cup of olive oil

2 Tbs nama shoyu

1 Tbs agave

1. Place broccoli, mushrooms, and marinade in a bowl. Stir to coat.  Let it sit for 1/2 hour.

 2.  Peel parsnips, chop, and place in food processor with cashews and garlic.  Blend until mixture has the texture of cous cous.

 3.  Julienne carrots and chop snap peas in half.

4.  Mix cous cous, veggies, and broccoli mixture in a bowl.  Enjoy!

(Modified from Rawmazing.com stir fry recipe)

Frozen Fruit Sorbet

2 frozen bananas

1 cup frozen mango

1 cup frozen strawberries

1/4-1/2 cup water or almond milk

1. Place all ingredients in a food processor and blend until smooth & creamy- approx 1 minute.

Serve right away and top with fruit, nuts, coconut, or agave.

Thanks Elizabeth for guiding me in my raw food journey and for letting me share these great recipes!

You can find Elizabeth at http://www.girlgoneraw.com

~Lauren

%d bloggers like this: