Red Pepper Gumbo
Red Pepper Gumbo
Yield: 10 people
Materials
- 2 red peppers
- 2 green peppers
- 2 yellow peppers
- 1/2 head fennel diced
- 1 leek sliced
- 1/2 cup garlic chopped
- 1 cup okra fresh sliced
- 1/2 chipotle pepper de-seeded & diced
- 1 carrot diced
- 3 q stalks celery diced
- 2 tablespoons thyme picked & chopped
- 3 quart vegetable stock
- 1 pint tomato puree (low sodium)
- 1 teaspoon gumbo file
- 1 teaspoon coriander ground
- 1 teaspoon soy sauce, low sodium
- 1.5 teaspoon black peppercorns ground
- 1/4 cup cornstarch
- 1/4 cup cold water
Instructions
- Roast Peppers, peel & de-seed. Then diced.
- Brown all vegetables in a large hot stockpot.
- Deglaze with tomato sauce and stock.
- Add seasonings, bring to boil and cook for 1-½ hours at a simmer.
- Thicken with cornstarch & water mixture.
- Serve hot.