Lunchbreak: Chef Curtis Aikens makes vegetarian gumbo

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Chef Curtis Aikens

www.curtisaikens.net/

Event:
Novo Nordisk Diabetes Academy
Monday, September 28
6:30 p.m.
Advocate Condell Medical Center
Conference Center
801 S. Milwaukee Ave
Libertyville

To make a reservation:

1-800-332-8622
Class Code: 5D03

Cornerstones4Care
www.cornerstones4care.com

Vegetarian Gumbo

Ingredients:
2 Tablespoons canola oil
4 Tablespoons all-purpose flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 stalks celery, chopped
8 ounces brown mushrooms, sliced
3 Tablespoons garlic, chopped
4 cups low-sodium vegetable broth
6 ounces vegetarian spicy sausage
1 (14.5-ounce) can low-sodium diced tomatoes, with juice
1 cup okra (fresh or thawed frozen), chopped
1/2 cup roasted red pepper
1 1/2 teaspoons Cajun seasoning
black pepper, to taste
4 green onions, chopped
1/4 cup fresh parsley, chopped
hot sauce, for serving

Preparation:
Heat oil in a heavy skillet (preferably cast-iron) over medium heat. Add flour and cook, stirring frequently, until flour turns golden-brown and smells toasty, about 5 minutes. Add onion, bell pepper, celery, mushrooms and garlic; cook, stirring, until vegetables are softened, about 2 minutes.  Add broth, tomatoes, sausage, okra, roasted red peppers, Cajun seasoning and pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally, until gumbo begins to thicken and the flavors are blended, about 20 minutes. Stir in the green onions and parsley. Pass hot sauce at the table.

Gumbo is traditionally served over rice. You might try whole grain (brown) rice or barley.