Summer Gumbo
16 ingredients
11 steps
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup glutinous rice flour
- 1 small green bell pepper, diced (1 cup)
- 1 small onion, diced (1 cup)
- 1 cup diced celery
- 2-3 Tbs. Cajun seasoning
- 2 cups low-sodium vegetable broth
- 2 Tbs. tomato paste
- 2 cloves garlic, minced (2 tsp.)
- 1 cup raw pecan halves
- 2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
- 1 1/2 cups halved radishes
- 6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
- 1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
- 3 cups cooked brown or white rice
- 6 green onions, thinly sliced (23 cup)
Directions
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1Heat oil in large saucepan or Dutch oven over medium heat.
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2Stir in glutinous rice flour until smooth paste forms.
-
3Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
-
4Add bell pepper, onion, and celery, and stir to coat with roux.
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5Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot.
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6Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired.
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7Add pecans.
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8Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
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9Add squash, radishes, carrots, and okra.
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10Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening.
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11Serve gumbo over rice, and sprinkle with green onions.
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