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We hope you got benefit from reading it, now let’s go back to iz's vegan gumbo with andouille "sausage" recipe. You can cook iz's vegan gumbo with andouille "sausage" using 20 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to prepare Iz's Vegan Gumbo with Andouille "sausage":
- Prepare 1/4 cup of vital wheat gluten.
- Take 1/4 tsp of garlic powder.
- Prepare 1/32 tsp of poultry seasoning.
- Provide 1/16 tsp of black pepper.
- Prepare 1/32 tsp of sage.
- You need 1/4 tsp of paprika.
- Provide 1/2 tsp of black rice vinegar.
- Use 3/8 cup of water.
- You need dash of cayenne pepper based hot sauce.
- You need 2 tablespoons of vegetable oil.
- Use 2 tbsp of flour.
- Get 1 of medium onion.
- Provide 1/2 of medium green pepper.
- Take 1 stalk of celery.
- Take 1 can of okra (15oz).
- Prepare 1 can of no salt added tomatoes (15oz).
- Use 1 cup of water or broth.
- Prepare 1 tsp of liquid crab boil.
- Take 1 tsp of filé.
- Use 2 tbsp of cayenne pepper based hot sauce.
Instructions to make Iz's Vegan Gumbo with Andouille "sausage":
- Chop onion and pepper, open cans and measure flour and water – basically mise en place, get your stuff ready..
- Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of hot sauce and vinegar.
- Mix dry ingredients together and then add water mixture.
- Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough.
- Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.).
- Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it – the color will change the flavor, I like mine fairly dark for gumbo..
- Just getting started.
- A little better.
- There we go..
- Knead dough again.
- Add onion, pepper, and celery.
- Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.).
- Add okra, tomatoes and water..
- Bring to a boil and allow roux to thicken the liquid..
- Cut dough in half and roll to make thinner.
- Slice in half lengthwise and then into small pieces, add to boiling stew.
- Add crab boil, filé, and hot sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest..
- Remove lid and reduce if you like it thicker. Enjoy!.
- Nutrition Facts: Servings 4.0 Amount Per Serving – % Daily Value calories 160 Total Fat 7 g 11 % Saturated Fat 1 g 5 % Monounsaturated Fat 2 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 792 mg 33 % Potassium 71 mg 2 % Total Carbohydrate 15 g 5 % Dietary Fiber 4 g 18 % Sugars 4 g Protein 8 g 17 % Vitamin A 24 % Vitamin C 30 % Calcium 10 % Iron 11 %.
His rich, hearty version—a "filé gumbo" made with filé or ground sassafras leaves—uses oil leftover from browning chicken to make the roux, increasing the meaty flavor and complexity of the dish. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish. Andouille sausage is always a "must" in my book, simply because it adds so much good flavor to the broth. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. A rich and hearty New Orleans "filé gumbo" with ground sassafras to enrich a chicken and sausage stew.
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