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Copycat Kosher gumbo 2 300w2 edited 1

We have made a few ingredient changes, so that you can enjoy this Cajun experience. Adapted from a recipe from Commander's Palace restaurant.

Ingredients

6 tablespoons flour
1/2 cup canola oil or margarine (such as Earth Balance)
6 cloves garlic, chopped
1-cup onion, diced
1/4 cup green bell pepper, chopped
1/2-cup celery, chopped
1 (8 ounces) can tomato sauce
3 quarts vegetable broth or water (such as Imagine no chicken broth
3 Tablespoons chopped parsley
1/2 teaspoon dried thyme
3 bay leaves
8 ounces frozen okra
1 lb. kosher surimi shrimp or crab 
Salt and pepper
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
Louisiana hot sauce

Directions

Make a roux* by whisking the flour and oil. Add garlic, onions green pepper, celery and sauté until transparent. Add  tomato sauce, simmer 10 minutes. Add water or broth; Simmer on low, partially covered for 45 minutes. Add okra, Worcestershire sauce and cook 15 minutes more. Add kosher surimi crab or shrimp and Old Bay seasoning. Cook 15 minutes more. Season with salt and pepper to taste. Serve in soup bowls over steamed white rice, with a bottle of hot sauce on the side.
Yield: 4 quarts; Serves about 8

Notes

* How to make a roux: http://www.youtube.com/watch?v=Np3uGcdQNUw
  F
or vegan, omit faux seafood

Recipe: kosher, soup, parve

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