Chickpea & Butternut Gumbo
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 233.1
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,072.4 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 10.1 g
- Protein: 8.3 g
View full nutritional breakdown of Chickpea & Butternut Gumbo calories by ingredient
Introduction
I've modified a vegetarian gumbo recipe by IsaChandra that I found on Post Punk Kitchen. My daughter is vegetarian but having grown up eating Cajun food I had to find a way to keep the Cajun and lose the meat. I hope this works. This gumbo includes the roux, the pepper mix and the holy trinity of Cajun cooking (onion, bell pepper & celery). By adding smoked Paprika & Liquid Smoke I keep the smokiness that otherwise would be lost with the andouille & tasso. I've modified a vegetarian gumbo recipe by IsaChandra that I found on Post Punk Kitchen. My daughter is vegetarian but having grown up eating Cajun food I had to find a way to keep the Cajun and lose the meat. I hope this works. This gumbo includes the roux, the pepper mix and the holy trinity of Cajun cooking (onion, bell pepper & celery). By adding smoked Paprika & Liquid Smoke I keep the smokiness that otherwise would be lost with the andouille & tasso.Number of Servings: 10
Ingredients
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Note: The paprika should be Smoked Paprika to add the needed smoky taste. Also, add 1 tsp of Liquid Smoke to deepen the flavor.
Directions
First you make a roux. Although this recipe uses less oil than a traditional roux, it cooks up beautifully if you cook over a medium heat and are patient. Note: All rouxes require patience. :-)
Roux:
1. Preheat a large heavy bottomed skillet (I use a cast iron skillet) over medium heat. Add the oil and allow it to heat.
2. Sprinkle the flour in slowly, stirring and incorporating the flour as you go. Stir the roux constantly until the color is the shade of a medium to dark chocolate. Note: Don't get impatient and turn up the heat of you'll scorch the roux.
When the roux is ready, add the onion, celery, bell pepper and salt. Toss to coat the vegetables completely and cook 5 minutes, stirring often. Add the garlic, stir and cook for another minute.
Add the drained tomatoes (in season you can substitute high quality fresh tomatoes). Allow to cook for 10 minutes, stirring occasionally until the mixture is thick and pasty.
Season with the pepper mixture (cayenne, black, and white). Use as much or as little of the mixture as to your taste. I usually add half now and reserve the rest for just before serving so that I don't make the gumbo too spicy for guests.
Add bay leaves, smoked paprika, liquid smoke, and thyme and mix well.
Add 4 cups of broth to a six quart pot and heat to boiling. Stir in the roux mixture until well blended. Add the okra and beans. Bring back to a boil and reduce to a simmer.
The additional broth can be added as needed to keep the gumbo from getting too thick.
Let cook uncovered, stirring occasionally for 30 minutes. Add the butternut squash, adjust the seasoning and cook for an additional 30 minutes. Stir occasionally.
Use the time when the gumbo is bubbling nicely to cook your rice. Allow .5 to 1 cup of cooked rice per serving. I use brown rice or sometimes farro.
Turn off the stove and let the gumbo sit for 5 minutes. Remove the bay leaves.
Serve in big wide bowls. Spoon the rice into the bowl and pour the gumbo over the rice. This is a wonderful, warm comfort food that is great served with a hearty, crusty bread.
Serving Size: Approximately 12 servings
Roux:
1. Preheat a large heavy bottomed skillet (I use a cast iron skillet) over medium heat. Add the oil and allow it to heat.
2. Sprinkle the flour in slowly, stirring and incorporating the flour as you go. Stir the roux constantly until the color is the shade of a medium to dark chocolate. Note: Don't get impatient and turn up the heat of you'll scorch the roux.
When the roux is ready, add the onion, celery, bell pepper and salt. Toss to coat the vegetables completely and cook 5 minutes, stirring often. Add the garlic, stir and cook for another minute.
Add the drained tomatoes (in season you can substitute high quality fresh tomatoes). Allow to cook for 10 minutes, stirring occasionally until the mixture is thick and pasty.
Season with the pepper mixture (cayenne, black, and white). Use as much or as little of the mixture as to your taste. I usually add half now and reserve the rest for just before serving so that I don't make the gumbo too spicy for guests.
Add bay leaves, smoked paprika, liquid smoke, and thyme and mix well.
Add 4 cups of broth to a six quart pot and heat to boiling. Stir in the roux mixture until well blended. Add the okra and beans. Bring back to a boil and reduce to a simmer.
The additional broth can be added as needed to keep the gumbo from getting too thick.
Let cook uncovered, stirring occasionally for 30 minutes. Add the butternut squash, adjust the seasoning and cook for an additional 30 minutes. Stir occasionally.
Use the time when the gumbo is bubbling nicely to cook your rice. Allow .5 to 1 cup of cooked rice per serving. I use brown rice or sometimes farro.
Turn off the stove and let the gumbo sit for 5 minutes. Remove the bay leaves.
Serve in big wide bowls. Spoon the rice into the bowl and pour the gumbo over the rice. This is a wonderful, warm comfort food that is great served with a hearty, crusty bread.
Serving Size: Approximately 12 servings