Recipe Alert: Cajun Veggie Gumbo

Hi all! I haven't been around due to illness and an adventure. Hope you are all doing well. I bought a new cookbook that I am super excited about using! I a trying gumbo tonight! I posted the recipe below! But, I am adding some shrimp and mushrooms to it. I will post later on how it turns out! Sorry for the short post today. I have a lot going on!



Cajun Veggie Gumbo! (from the cookbook 1,000 low-calorie recipes)!


10oz dark leafy greens, such as kale, chicory, mustard or collard greens, soaked drained and coarsely chopped
1 1/4 teaspoon sea salt, or to taste
1/4 cup unrefined peanut oil or canola oil
1/4 cup whole oat flour or soy flour
1 large yellow onion - diced
1 large green bell pepper - diced
3 large celery stalks, very thinly sliced or diced
2 large garlic cloves - miced
1 small jalapeno pepper w/ seeds - miced
2 teaspoons apple cider vinegar
2 cups low-sodium vegetable broth or vegetable stock
1 tablespoon creole seasoning or cajun seasoning
1/2 teaspoon freshly ground black pepper or to taste
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 teaspoons finely chopped fresh thyme or oregango
4 scallions, green & white parts, thinly sliced or minced

1. add the greens to a large saucepan or stockpot w/ 3cups of water and 1 teaspoon of salt over medium-high heat. Bring to a simmer, cover, and reduce heat to medium-low. Cook until the leaves are wilted, about 15mins. Remove the greens from the cooking liquid, strain the greens, reserving the liquid.
2. Add the greens to a food processor and puree until smooth. Set aside.
3. Heat the oil in a stockpot or Dutch oven over medium heat. Add the flour and continuously whisk for 5 minutes.
4. Add the onion, bell pepper, celery, garlic, jalapeno, vinegar, and remaining salt and saute over medim-high heat until the mixture begins to caramelize and the onion is softened, about 8 minutes. Add the reserved greens cooking liquid, the broth, creole seasoning, and half the Thyme, reduce heat to medium, and bring to a simmer, uncovered, stiring frequently until the soup is thickend, about 12 mins.
5. Stir in the scallions and pureed greens, cover, and simmer, uncovered, until desired gumbo consistency, about 8 mins. Adjust seasoning. Garnish with remaining Thyme and serve.



-KP