Lunchbreak: Chef Curtis Aikens makes vegetarian gumbo

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Chef Curtis Aikens

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

To make a reservation:

Class Code: 5D03


Vegetarian Gumbo

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

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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.