By Chef Jo Ann Kim

June 2021

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!