Yield: 25 servings
Ingredients
2 qt. diced onions2 cups corn oil
1 qt. diced celery
3 cups diced
green peppers
3 cups diced red peppers
1⁄4 cup diced garlic
1 tbsp. minced
jalapeño pepper
1⁄4 cup dry thyme
2 bay leaves
3 qt. vegetable stock
1 # 10 can diced tomatoes in juice,
half puréed
3 lb. frozen sliced okra
3 tbsp. salt
1 tbsp. pepper
11⁄2 cups flour
Carolina Gold Rice
Yield: About 61⁄2 cups (25 servings)
2 cups Carolina gold rice
11⁄2 tsp. corn oil
1 qt. warm water
2 tsp. salt
Steps
1. Sauté onions in half of corn oil until a bit tender. Add celery; sauté for 5 minutes. Add peppers and sauté for 5 minutes.2. Add garlic, jalapeño, thyme and bay leaves. Stir in stock, tomatoes, okra and salt. Simmer for 25 minutes. Add pepper.
3. Prepare roux. Cook flour and remaining oil together over medium heat, whisking often until roux is a bit darker than peanut butter.
4. Add roux to gumbo; simmer for 10 minutes. Taste and correct seasoning.
5. To serve: Add 1 oz. small dice yellow and green squash and 1 oz. blanched corn kernels to each 10-oz. serving. Top each bowl with ¼ cup Carolina Gold Rice (recipe follows).
For Carolina Gold Rice:
1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water.
Let rice drain for at least 15 minutes so it’s mostly dry.
2. In saucepan, sauté rice in oil.
Add water and salt. Bring to a boil. Simmer until liquid evaporates, about 20 minutes.
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