Potato Gumbo Recipes

Steps:

• Cover the peeled and cubed potatoes with water and bring to a boil over medium-high heat; reduce heat by 1 or 2 marks and cook (uncovered) until potatoes are tender. Mine were done in about 10 minutes. Set aside in a colander to drain and cool somewhat while you chop the celery, onion, and green onion. Transfer drained potatoes to a mixing bowl, and using a potato masher, coarsely mash the potatoes, leaving some small chunks. Top with the chopped veggies, along with the remaining ingredients. Stir gently to combine, adding a little more mayo for desired consistency. Transfer salad to a serving bowl and garnish top with paprika, if desired.. or add a scoop right in the bowl of gumbo and rice and serve immediately. Refrigerate leftovers. Note: In the other photo it is shown with my Cajun Chicken & Sausage Gumbo in my Soups cookbook.

Steps:

• Scrub potatoes; prick several times wtih a fork.
• Bake potatoes at 400 degrees for 1 hour or until done.
• Cook onion, and celery in oil in a skillet over medium-high heat, stirring constantly, until tender.
• Stir in chicken and next 5 ingredients; simmer 15 minutes, stirring occasionally.
• Serve over split baked potatoes.

Steps:

• In a large skillet over medium-high heat, add half of the oil. When it is shimmering and hot, add the celery, green bell pepper, and onion. Season with salt and pepper. Saute until the onion has become just barely translucent.
• Add the cayenne and filé powder, stirring to coat the vegetables. Continue to cook until they just start to brown on the edges.
• Remove the cooked vegetables to a crock pot set on "high".
• Returning to the large skillet, add the remaining half of the oil and the andouille sausage. Saute in the hot oil until the sausage pieces start to brown on the sides. Add the molasses and stir to coat the sausage in it, watching so that the molasses does not burn.
• Add the chicken broth to the skillet to de-glaze and get up all the darkened, stuck bits. Remove the molasses-crusted andouille and chicken broth and add it to the vegetables in the crock pot.
• Add the potato pieces (I prefer to keep the skins on) to the crock pot and cover it.
• Depending on the power of your crock pot, cook for 3-5 hours or just until the potatoes are tender.
• Taste the gumbo and season with salt and pepper to taste.
• Serve.

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
• Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
• Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
• In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
• Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
• Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
• Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
• Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
• Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
• Season with salt to taste. Then, add the meatballs and stir to incorporate.
• Serve over rice and garnish with parsley.
• Enjoy!