This recipe is completely vegetarian.
This is a great way to spice up a vegetable stew!
***Note: I used leftover corn-cob broth from last week. If you want, you can prepare the corn first and have the broth simmering while you chop the other vegetables. By the time you're done chopping, the broth will be done and you can just throw the corn kernels in at the end.
AL'S VEGGIE GUMBO
I got everything fresh from the farmers market! Support local farmers.
=Ingredients=
1-2 T vegetable oil
1 large onion, chopped finely
2 cloves of garlic
3-4 ripe tomatoes, cut into bite-sized chunks (put in a big bowl)
3 bell peppers: 1 yellow, 1 red, 1 green, chopped
freshly grated salt & pepper
1 T cayenne pepper powder (or flakes, but I prefer an even distribution)
1-2 tsp dried thyme/savory/similar herb
2 ears of fresh corn, shucked
4 c corn-cob broth (OR water if you don't have any)
ROUX:
Roux is a thickener and easy to make.
(ratio: 1 T unsalted butter:2 T all-purpose flour)
Use 3 T butter and 6 T flour
ACCOMPANIMENT:
2 c basmati rice, cooked
=Steps for Experienced Cooks=
1. Chop tomatoes, peppers and onion. Smash the garlic cloves and remove skins.
2. Saute onions. Add peppers. Prepare a peanut-colored roux while you do this. Throw in tomatoes, herbs and spice to taste. Add the corn broth and mix to combine. Thicken with roux after 20 mins. Let it simmer a bit more.
3. Slice the corn kernels off and milk the ears. Add the corn and cover the stew. Use cobs for more broth.
4. Add salt to taste. Adjust seasoning if necessary.
=Steps with Details=
Basically, you are preparing a standard vegetable stew but making a roux at the same time. You can also make the roux ahead of time. ***When the roux reaches a peanut-butter color, REMOVE FROM HEAT.
1. Have tomatoes, peppers and onion chopped and ready in separate containers.
2. Take the cloves of garlic and smash them once or twice with the bottom of your pot (or the flat of your knife blade). The skin will be easy to take off and leave you with smashed cloves. No need to mince and get garlic hands!
3. Heat oil in your pan and saute onions and garlic until onions are translucent, about 5 mins.
4. In a pan, melt the butter on medium heat. When it's melted and hot, throw in the flour and IMMEDIATELY start mixing with your spatula. You need to keep stirring, scraping the bottom so it doesn't stick, while you finish the stew.
5. Add bell peppers to the ONIONS and saute, stirring occasionally, 5 mins. Keep stirring the roux -- it will go from light brown (blond) to a peanut-butter color after a while.
6. Add the corn broth, tomatoes, thyme, cayenne, and grated peppercorns. Mix to combine and let it bubble heartily on medium-high heat, uncovered. This will let some of the juices evaporate.
7. At this point, the roux should be done and removed from the heat.
8. PREPARE THE CORN (20 mins): While the soup is bubbling (KEEP an eye on it) and getting good and tasty, use a sharp knife and slice the corn kernels into a bowl. What I do is rest the ear of corn vertically in the bowl, and then slide a side, rotate, slice, rotate, until all the kernels are off. Use a butter knife to "milk" the ear, aka scrape downwards on all sides until all the goodness is off the ear. ***At this point, you can make corn-cob broth by just covering the cobs with water and simmering.
9. THICKEN THE SOUP: Reduce the heat so the soup just simmers. Add the roux by spoonfuls into the soup, mixing with every spoonful to incorporate -- BE CAREFUL as it is very hot!
10. Add the corn kernels and stir to combine. Turn heat to low and cover; cook a bit longer.
11. Taste it and add salt; adjust seasoning if needed. Remember that cayenne pepper is very potent, so don't add too much at once!
Serve over rice!
Bon appetit!
