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RECIPE
17 INGREDIENTS12 STEPS40MIN

Faux Gumbo with Red Beans & Corn

5.0
3 Ratings

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PeachDish

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This vegetarian gumbo is filled with colorful peppers, sweet corn, and red beans. There's nothing better than learning a new technique while making a delicious dish, trust us!
40MIN
Total Time

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients

US / METRIC
Servings:
2
Serves 2
1 stalk
to taste
Tomato Paste
to taste
Braggs Liquid Amino Acid
to taste
Dry Red Beans
to taste
Long Grain White Rice
1 tsp
to taste
Okra
to taste
Scallions
to taste
Garlic , peeled, minced
to taste
Cajun Seasoning
4 cups
Water
to taste
Filé Powder
to taste

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Nutrition Per Serving

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CALORIES
385
FAT
4.3 g
PROTEIN
10.0 g
CARBS
80.7 g

Cooking Instructions

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Step 1
Peel, have and dice the Yellow Onion (1). Dice the Celery (1 stalk). Remove the stem and seeds from the Bell Pepper (1), and dice. Peel and mince the Garlic (to taste).
Step 2
Remove the husk and silk from the Corn (1). Hold ear upright on a cutting board with the bottom pointed slightly away from you.
Step 3
Using a large, sharp knife and taking care to keep your fingers above and out of the way of the knife, run the bald down the outside edge of the ear to cut kernels away from the cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob.
Step 4
Place a large saucepot on medium heat, and add the Butter (to taste). When the butter has melted, add the All-Purpose Flour (to taste) and whisk until incorporated. Cook 2-3 minutes until the flour smells nutty and toasted. This is your roux.
Step 5
Add the Cajun Seasoning (to taste), the diced yellow onion, celery, pepper and garlic to the roux. Cook 4-5 minutes, while stirring continuously.
Step 6
Add Tomato Paste (to taste), 3 cups of Water (4 cup) and Braggs Liquid Amino Acid (to taste). Slowly bring this mixture to a simmer, then add the Dry Red Beans (to taste), corn kernels and Filé Powder (to taste).
Step 7
Cook 10 minutes more, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Step 8
While the gumbo is simmering, prepare the rice. In a small saucepan with a lid, combine Long Grain White Rice (to taste) and Salt (1 teaspoon) with remaining 1 cup of water.
Step 9
Place the pot on high heat and bring to a boil, then turn the heat down to medium-low, cover and cook about 12 minutes, or until all the liquid has been absorbed and the rice is tender.
Step 10
While the rice is cooking, wash and thinly slice the Okra (to taste) and Scallion (to taste). Add the okra to the gumbo and cook 3-4 minutes or until tender.
Step 11
Remove the gumbo from the heat and adjust the seasoning with freshly ground pepper and additional peach dish salt to taste.
Step 12
Fluff the rice with a fork, and divide between 2 plates or pasta bowls. Spoon the gumbo over the rice, and top with chopped spring onion. Serve and enjoy!

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Nutrition Per Serving
Calories
385
% Daily Value*
Fat
4.3 g
6%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
80.7 g
29%
Fiber
10.7 g
38%
Sugars
11.2 g
--
Protein
10.0 g
20%
Sodium
1294.3 mg
56%
Vitamin D
--
--
Calcium
112.5 mg
9%
Iron
3.5 mg
19%
Potassium
420.0 mg
9%
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