Red Pepper Gumbo

Name: Red Pepper Gumbo
Ingredients: 2 red peppers; 2 green peppers; 2 yellow peppers; 1/2 head fennel (diced); 1 leek (sliced); 1/2 cup garlic (chopped); 1 cup okra fresh (sliced); 1/2 chipotle pepper (de-seeded & diced); 1 carrot (diced); 3 q stalks celery (diced); 2 tablespoons thyme (picked & chopped); 3 quart vegetable stock; 1 pint tomato puree (low sodium); 1 teaspoon gumbo file; 1 teaspoon coriander (ground); 1 teaspoon soy sauce, low sodium; 1.5 teaspoon black peppercorns (ground); 1/4 cup cornstarch; 1/4 cup cold water

Written by Pritikin Chefs

0.7 min read

Red Pepper Gumbo

Course: Soup/Stew, Vegetarian

Cuisine: American, International, Vegan, Vegetarian

Yield: people

Materials

2 red peppers
2 green peppers
2 yellow peppers
1/2 head fennel diced
1 leek sliced
1/2 cup garlic chopped
1 cup okra fresh sliced
1/2 chipotle pepper de-seeded & diced
1 carrot diced
3 q stalks celery diced
2 tablespoons thyme picked & chopped
3 quart vegetable stock
1 pint tomato puree (low sodium)
1 teaspoon gumbo file
1 teaspoon coriander ground
1 teaspoon soy sauce, low sodium
1.5 teaspoon black peppercorns ground
1/4 cup cornstarch
1/4 cup cold water

Instructions

Roast Peppers, peel & de-seed. Then diced.
Brown all vegetables in a large hot stockpot.
Deglaze with tomato sauce and stock.
Add seasonings, bring to boil and cook for 1-½ hours at a simmer.
Thicken with cornstarch & water mixture.
Serve hot.

recipe