Gluten Free Vegetarian Gumbo Recipe
Southern Roux:
1/4 cup sorghum flour
1/4 cup white rice flour
1/2 cup olive oil, less 2 tablespoons
2 tbsp sesame oil

1 large onion, chopped
1 bunch green onions, chopped
1 green pepper, chopped
1 red pepper, chopped
3 ribs celery, chopped
2 tsp. fresh thyme
3 crushed garlic cloves, chopped
1 1/2 lb okra, chopped
1-2 tbsp. corn meal
6 cups GF vegetable broth from bullion (or from scratch)
3-4 cups chopped heirloom tomatoes (if in season)- or more, to taste
2-3 cups slow cooked chickpeas
1 package firm tofu, cubed (optional- I think I would leave it out next time, unless you want extra protein)
1/2 bunch chopped parsley
2 bay leaves
2 tbsp. pic-a-peppa sauce (confirm GF status)
1 tbsp GF tamari
1 tsp paprika
salt, to taste

Rice or corn muffins, for serving

Hot Sauce
Coarsely Ground black pepper

How to Prepare Roux:
Either use previously prepared roux (like that from the dairy free spinach pie recipe) or make new roux. Take equal parts flour and oil and slowly heat them in a cast iron pan on medium low for 10-45 minutes, stirring constantly. Heat the flour and oil for 30 minutes, stirring constantly. Dont let the flour burn- the slower the whole process goes, the better, as turning up the heat if you get impatient is just likely to result in burned roux.

How to Make Gumbo:
Take the pre-made roux and heat it on low in a large pot, about the size of a pot for spaghetti. Throw in the first seven ingredients and cook them for half an hour or so, making sure the roux is thoroughly combined with the vegetables. You want this mixture to be pretty dry but not to burn, so add water if you must. (The low temperature will help avoid burning.)

Take your okra. I took 2 lbs of okra, cleaned and sliced, and then mixed the slices with corn meal and fried them in a little sesame oil (less than a tablespoon) in a nonstick pan. I took about 1/2 lb of those fried okra slices and added a little salt and served them as lazy fried okra. The rest I threw into the gumbo pot (after the 30 minutes are up) along with the tomatoes, chickpeas, parsley and bay leaves and all other seasonings. I poured in the vegetarian vegetable broth, mixed it, and added the tofu carefully. I brought the mixture to a boil and then lowered the heat to a simmer for a couple hours. (At least two hours is best). Taste periodically and add more seasoning to taste- hot sauce or cayenne pepper is a good addition.

Although I’m sure it is hideously untraditional, I added chickpeas to the gumbo and really liked the texture, flavor, and extra protein they added to the meal. I served the gumbo with some goats cheese sprinkled on top (I’m sure generations of southern grandmothers are spinning in their graves as we speak, but they were probably never going to approve of my vegetarian gumbo anyway. ;) ) and generous doses of coarsely ground black pepper. A little vietnamese hot sauce took it up a notch for my plate while DH enjoyed his without.