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)
Remove the husk and silk from the
. Hold ear upright on a cutting board with the bottom pointed slightly away from you.
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.
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.
Cajun Seasoning (to taste)
, the diced yellow onion, celery, pepper and garlic to the roux. Cook 4-5 minutes, while stirring continuously.
Tomato Paste (to taste)
, 3 cups of
Water (4 cups)
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)
Cook 10 minutes more, stirring occasionally and scraping the bottom of the pot to prevent scorching.
While the gumbo is simmering, prepare the rice. In a small saucepan with a lid, combine
Long Grain White Rice (to taste)
Salt (1 tsp)
with remaining 1 cup of water.
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.
While the rice is cooking, wash and thinly slice the
Okra (to taste)
Scallions (to taste)
. Add the okra to the gumbo and cook 3-4 minutes or until tender.
Remove the gumbo from the heat and adjust the seasoning with freshly ground pepper and additional peach dish salt to taste.
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!