Spicy Gumbo Z'Herbes with Filé and Okra
A flavorful, slightly spicy gumbo filled with okra, cabbage, spinach, and a rich roux base. Though not strictly traditional, this gumbo delivers bold flavors, perfect served over rice.
Equipment
- Large-size stockpot or Dutch oven
- whisk,
- knife
- Cutting board
- spoon
- measuring spoons,
Ingrediënten
- 2 tablespoons 28 g nondairy butter
- 1 large-size red or yellow onion roughly chopped
- 1 green bell pepper cored, seeded, and roughly chopped
- 3 stalks celery roughly chopped
- 6 cups 1410 ml vegetable broth
- 1 tablespoon dulse granules ground seaweed
- 1 tablespoon 6 g Old Bay seasoning
- 1 tablespoon 6 g garlic powder
- 1 tablespoon 6 g onion powder
- 1 teaspoon ground black pepper
- 1 to 2 teaspoons cayenne pepper to taste
- 1 pound 455 g frozen sliced okra
- 8 ounces 227 g shredded cabbage
- 4 ounces 112 g baby spinach leaves
- 1 tablespoon 4 g filé powder
- Salt to taste
For the roux:
- ½ cup 120 ml canola or other vegetable oil
- ½ cup 112 g all-purpose flour
Instructies
- Heat the butter in a saucepan over medium-high heat, then add the onion, bell pepper, and celery.
- Cook for 7 to 10 minutes until fragrant, translucent, and beginning to brown.
- For the roux: In a large stockpot or Dutch oven, heat the oil over medium-high heat.
- Add the flour and whisk vigorously.
- Continue whisking until the roux turns golden brown, then reddish brown, and finally chocolate brown (about 10 minutes).
- Add the sautéed vegetables to the roux.
- Slowly add the vegetable broth, stirring well.
- Add the dulse granules, Old Bay seasoning, garlic powder, onion powder, black pepper, and cayenne.
- Stir well.
- Add the okra, cabbage, and spinach.
- Cover and bring to a boil.
- Uncover, reduce to a simmer, and cook for 20 minutes.
- Remove from heat and stir in the filé powder.
- Add salt to taste.
- Serve over rice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this spicy, hearty gumbo with a crisp and refreshing white wine, such as Sauvignon Blanc, to balance the bold spices and textures.
Pair this spicy, hearty gumbo with a crisp and refreshing white wine, such as Sauvignon Blanc, to balance the bold spices and textures.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 8 g | Sugar: 5 g | Salt: 0.7 g
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