Friday, October 15, 2010

Recipe : Bean & Rice Gumbo

Oh my goodness. This was pure awesomeness. I used to make something similar with sausage, chicken, and shrimp, but I didn't even miss those things! This was so simple to make and very filling. I love recipes where I often have a majority of the ingredients on hand and this is another one of those. As usual, lots of yummy leftovers. :) I made mine fairly flavorful so I will likely mix a small amount in with lots of brown rice for the baby to try tomorrow. I followed a recipe from Dr. McDougall's Quick and Easy Cookbook, but tweaked it a bit:

Bean & Rice Gumbo

  • 1 cup brown rice (dry)
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 clove minced garlic
  • 4 cups veggie broth
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can black-eyed peas, rinsed and drained
  • 1-2 tablespoons creole seasoning (recipe below)
  • 1/2 tsp Tabasco sauce
  • 1 16 oz bag frozen okra
Creole Seasoning


This makes quite a bit, so you'll have some to save for later.
  • 2-1/2 Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp freshly ground black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp cayenne
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
Cook the rice separately (2 cups water to 1 cup rice, for about 45 min.) and set aside. I'd start cooking the rest when the rice has about 25 min. or so left.

Place the onion, pepper, celery, and garlic in a large pot with 1/2 c of the broth. Cook, stirring occasionally, for about 5 minutes.

Add the remaining broth + 1 cup water, the beans, and seasonings (you can adjust the seasonings to be as spicy as you'd like so keep tasting until you get it how you'd like it).

Bring to a boil and reduce heat and simmer for about 15 minutes.

Add the frozen okra and lightly boil for an additional 5-10 minutes. Stir in the cooked rice.

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