A few years ago we hopped on a plane from The Big Apple to The Big Easy, best known for being the birthplace of jazz, bourbon street binging, and a little voodoo here and there. We had our fair share of finger lickin' fried chicken and finger pickin' cajun crustaceans, but it was the heart-warming gumbo that still sticks out in our taste catalog. Gumbo provides soul in a bowl, warms your frigid hands, and lasts throughout the work week for a quick packable meals. A soup that is literally heart-warming.
- 1/2 onion
- 5 garlic cloves
- 3 stalks of celery
- 2 carrot sticks
- 2 sweet potatoes (one will be diced and the other will be pureed and used as a thickener)
- dry black beans or canned
- 1 cup of brown rice
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon mushroom seasoning
- 1/2 teaspoon salt (more or less)
- 1 teaspoon pepper
- 10 cups of water
- 1 butter (0.3 oz)
- 1/8 cup flour
- Add oil and salt to pot.
- Sauté garlic, onion, and jalapeño until onion is translucent.
- Dice tomatoes and add to pot.
- Roughly chop carrots, celery, and one sweet potato to add to pot.
- Add cumin, paprika, mushroom seasoning, salt, and pepper.
- Put rice and beans and sauteé until mixed with other ingredients.
- Add roux into soup.
- Add water and let boil then let simmer.
- In another pot, boil one sweet potato and pureé to put in soup (as a thickener).
- Simmer until ingredients are cooked.
- Garnish with cilantro. (optional)
- In a sauce pan melt butter.
- Add flour and mix until golden brown.