Mardi Gras Festivities have begun and Fat Tuesday is only a week away! This is the perfect time for you to cook up a big batch of gumbo to share with friends and family.
Growing up I loved my dad's gumbo but as my dietary choices have changed I've said goodbye to some old favorites. When it gets cold out I love to warm up with a nice big bowl of soup or stew. About a month ago I found myself craving gumbo. A dish I hadn't had in way too long. Now we have been eating this dish once a week so I could fine tune the recipe. I think you are really going to enjoy it!
A friend of mine had gifted me some heirloom beans (obviously, he gets me. If you are reading this, thanks Asa!) and I knew this was the dish I wanted to try them in. This specialty bean is called Good Mother Stallard from Rancho Gordo (you can purchase them here). You can also use dried kidney or pinto beans. I have even used canned for a quicker version (I often forget to soak my beans). I definitely recommend you take the time to cook your own beans because then you can use the wonderful bean broth (pot liquor) in the gumbo.
Click through for recipe.
1 cup dried kidney beans (or two cans)
1 cup long grain brown rice
1 piece kombu (optional)
1 onion, diced
1 green bell pepper, diced
3 celery stalks, diced
3 medium carrots, cut into rounds
8 oz. of mushrooms (crimini, shitake or button), sliced
4 garlic cloves, minced
2 tbsp brown rice flour (or other preferred flour)
2 tbsp olive or sesame oil
1 can fire roasted diced tomatoes
4 cups of bean broth and/or vegetable stock
2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried thyme
pinch to 1/4 tsp cayenne (depending on desired heat level)
1. Beans: soak overnight, drain, fill with water covering the beans by two inches, add kombu (if using), bring to a boil, cover, lower heat and simmer for 60 to 90 minutes. Once tender, remove from heat and strain, reserving liquid.
2. Cook rice according to package directions.
3. In a large dutch oven or pot add the onion with a couple tablespoons of water. After a couple minutes add the green bell pepper, celery and carrot. Sauté for about 5 minutes. Then add the garlic and mushrooms and cook for another 10 minutes, stirring occasionally. When the pan starts to get dry add a little more water.
4. Once the vegetables are sautéed nicely and there is no water left in the pan add the flour and oil. Stir and cook for 2 to 3 minutes to make the roux.
5. Add the spices, tomatoes, beans and vegetable stock or bean broth to the pot.
6. Bring to a boil. Lower heat and simmer for about 10 minutes.
7. Serve with rice.Notes: *You can use 1 heaping tablespoon of cajun seasoning in place of the spices. **When I use bean broth I often throw in a vegetable bouillon cube for some extra depth of flavor.