4 Servings

Ingredients

• ROUX
• 1/4 cup Flour
• 3 tbsp Oil
• 1 cup Onion, finely chopped
• 2 Celery stalks, finely chopped
• 1/2 Green bell pepper, finely chopped
• 1/2 cup Tomatoes, chopped
• 2/3 cup Okra, chopped
• 1/3 cup Shiitake, chopped
• 2/3 cup Fennel bulb, chopped
• 3 Garlic cloves, chopped
• 3 1/2 cup Low Sodium Vegetable Broth
• 1 tsp Fennel spice
• 1 1/2 tbsp Creole seasoning
• 1 tbsp Soy sauce
• 1 tbsp Worcestershire - or more soy sauce
• 1 cup Red beans, cooked and drained
• 2 Bay leaves
• 3 Thyme sprigs
• 1/3 cup Parsley
• 1/2 tsp Salt
• 1 cup Long grain rice, any variety
• 1 1/4 cup Water
• 1/2 tsp Turmeric
• Pinch salt

Steps

• Add oil to a medium stock pot over medium heat. Add flour and whisk regularly for approximately 20 minutes until roux is deep copper in hue.
• Add onion, celery, green pepper and cook for a few minutes before adding the rest of the ingredients.
• Simmer on low for about 40 minutes.
• Make golden rice by simmering rinsed rice, water, turmeric, salt on low for 15-20 minutes.
• Serve gumbo with a scoop of golden rice.
• Enjoy!