Gumbo

Preparation

1. 1

   Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.

2. 2

   As okra roasts, prepare the roux: Melt the butter in a pot over medium heat. Mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn, until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside.

3. 3

   Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.

4. 4

   Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)

5. 5

   Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

6. 6

   Enjoy!

Recipes are original creations developed with AI assistance and are not intended to reproduce the work of any chef or publication.