Monday, 12 October 2009

Spicy gumbo and more dumplings

Last Thursday I had spring greens and okra in the fridge so I decided to make a big gumbo with rice and gungo peas.
Spicy Gumbo

1 head spring greens, coarsley chopped
1/4 cup sunflower oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 courgette, sliced
1 can chopped tomatoes (400g)
2 bay leaves
1/4 cup hot sauce
pinch of cayenne pepper
1 tsp of each of the following dried herbs: thyme, oregano, basil and parsley
2 cloves garlic, crushed
1 heaped tsp vegetable bouillon powder
1 1/2 cups chopped okra
1 can blackeye beans (400g)

Cover the greens in boiling water and simmer for 15 minutes. Meanwhile, in a heavy saucepan, make a roux by combining the oil and flour and stirring over a medium to high heat until reddish brown (about 20 minutes).
Set the greens (don't drain them yet) and the roux aside.

In a little oil, fry the remaining vegetables and the tomatoes for about 10 minutes. Add the hot sauce, garlic, cayenne and herbs and cook for 5 minutes more. Add the roux and greens (including their cooking water). Add the bouillon powder and more boiling water if necessary to cover all the vegetables. Season with salt and pepper and simmer for 15 minutes. Add the okra and blackeye beans and cook for at least 10 minutes more but longer if you've got time.

The gumbo is even better if it's had time to stand and it's best the next day and it freezes well too. On Sunday we finished off the gumbo with another batch of dumplings like the ones I made to go with the goulash (because they're so good).

inside shot of yummy dumplings ...

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