A friend was making a roux for gumbo during the week. He had some issue with the first batch. I thought it was be a lot simpler if I could just show him how a cooked roux should look like since, by coincident, I was going to make some gumbo this weekend. I made the roux, took a picture of it. Great thing about roux, you can actually make it ahead of time and pour it into a jar and store in the fridge for a week of so.
The treat to make a good roux is all about patience, slow and steady. Keep stirring on low heat, then the flour is toasted and you will have a popcorn like smell and a runny peanut butter color and texture, it's down.
As with the recipe here, this is a modification of the classic Good Friday Greens gumbo. I added squash since it is in season and it also add a little texture to the stew. When you assemble this, you will notice it is very thick at the beginning. Not to worry, as you cook the greens, the sauce will loosen up since the vegetable will release juices/liquid.
By the way, this is not a low-cal dish since we are using a rich roux.
Vegan Greens and Squash Gumbo
1 large leek, cleaned and diced
4 stalks of celery, cleaned and diced
1 large green pepper, cleaned, seed and stem removed, diced
1 large onion, diced.
1 large tbsp chopped garlic.
2 large shallot, finely chopped
1 squash, peeled, seed removed and cut into 1" pieces.
1 14.5 oz canned diced tomatoes
Salt and pepper to taste
2 tsp ancho chilli powder
1 tsp celery salt
1 tsp thyme
2 tsp grounded black pepper
1 tsp sea salt
2 tsp garlic powder
1 tsp onion powder
1/2 cup vegetable oil
1/2 cup flour
Bring a large pot of water with a dash of salt to a boil.
Bring to a boil, season with salt and pepper. Lower heat to low. Cover and let it slow simmer for about an hour. Stir the gumbo every now and then to make sure the stew is not sticking. (I use a non-stick dutch oven which make cooking quite simple)
Ladle the gumbo over rice.
How to make a roux
You can transfer the roux mix in a glass jar once it's cold and store in the fridge.
Make 10-12 serving.