Jan 9th - Gumbo Tonight

Gumbo is a nice meal to accomodate both vegetarians and those who like to add meat.  You can make the roux with the vegetables and then divide it and add the tofu to one pot and the meats to the other.

I based this recipe on two different recipes to come up with the following:
Pickrel Family Gumbo
Marinade for Tofu (from vegetarian times):
1/2 onion diced
1/4 cup dijon mustard
1/4 tsp cayenne
1/4 cup peanut oil
1/4 cup cider vinegar
1 tbs minced garlic
1tbs packed brown sugar
Mix and add 14-16 ounces of tofu cut into 1/2 inch cubes.  Marinade for 3 hours or overnight.

For the gumbo:
Canola Oil  1tbl, 2 tbl, 1/4 cup
1/2 onion diced
2 ribs celery diced
1 green bell pepper diced
1 jalpeno pepper diced (take out seeds for a cooler gumbo, leave in for hotter)
5 1/2 - 6 cups of vegetable stock
1 cup diced canned tomatoes
1 can tomato sauce (or about 1 3/4 cups)
1 1/2 tsp dried thyme
2 tsp dried oregano
1 1/2 tsp dried basil
2 bay leaves
salt and pepper
1/4 cup chopped fresh parsley
1- 1 1/2 cups frozen sliced okra  & 1/2 cup thinly sliced asparagus (or mix and match but use at least 1/2 cup of okra)
1/2 cup all purpose flour

Heat 1 tblspoon oil in large pot over medium.  Saute onion celery peppers and garlic for 10 minutes or until soft.  Add stock, tomatoes, sauce, dried spices. Reduce heat to medium low and cook 20 minutes.

Heat 2 tblspoons oil in frying pan and saute okra and asparagus until lightly browned.  Remove and add to the gumbo.

Drain tofu in a small sieve type strainer.  Save onions and tofu.  Saute in same frying pan.  Remove and add to gumbo.

Heat 1/4 cup oil in frying pan and whisk in flour.  whisk roux until it is light brown and smells nutty.  3-4 minutes.

At this point you can add some vegetarian sausage (previously fried)

Add roux 1 tbl at a time to the gumbo blending well.  Should be about the consistency of a thin gravy.

(Can divide and add meat products to one pot.  Suggestions:  sausage, chicken, shrimp)

Serve over rice.