Vegetable Gumbo
Ingredients:
Vegetables |
2” |
Hotel Pan of Onions (preferably yellow) |
2” |
Assorted Bell Peppers (Cut 1”) |
½” |
Carrots (Cut 1” moon like shape) |
½” |
Pan of Celery (Cut 1”) |
½” |
Pan of Zucchini (Cut 1”) |
2” |
Hotel Pan of Okra (6 Bags {Cut Frozen}) |
10 lb. |
Corn |
6 lb. |
Black Eyed Peas |
1 cup |
Diced Jalapeno or Serrano Pepper |
10 lb. |
Crushed Tomatoes |
½ No.10 Can |
Diced Tomatoes |
Roux (Medium to Dark in Color)
|
5 lb. |
Butter |
5 lb. |
Flour |
Seasoning
|
Thyme |
Tabasco |
Cajun Seasoning |
Black Pepper |
Vegetable Base |
Gumbo File |
Salt |
Bay Leaf |
Rice
|
½ G |
Uncle Ben’s Rice |
1 G |
Water for the Rice |
| |
Salt and Pepper to Taste |
| |
Bay Leaf |
Method:
- On a rondo or a pan, melt the butter and then add the flour to make a roux
- Keep on cooking the roux until the desired medium to dark color is achieved
- On a separate big pot or steam kettle, pour in 10 gallons of water
- Add the vegetables except the zucchini to the water
- Add a whole container or vegetable base to the mixture
- Add the Crushed and Diced Tomatoes to the mixture
- Add some of the roux (it will act as one of the thickening agents)
- Bring the mixture to a boil
- Season the mixture with thyme, black pepper, Salt, Tabasco, and Cajun Seasoning, and Gumbo File
- Put bay leaf in
- Add Zucchini at the end
- Add Gumbo File to individual containers before it is served
Source: Chef Keith Hammerich, CCSF
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