Heat oil over low heat in a big soup pot or Dutch oven. When it's hot, add the flour. This is supposed to cook over low heat for about 10 to 15 minutes until it's the color of a copper penny.
Add the chopped onion, peppers, celery, thyme, and garlic. Cook this over low heat for about 30 to 45 minutes. It will be fairly dry; stir frequently. Try not to add any more oil, but if you have to, go ahead.
Saute the okra in a little oil in a separate skillet. When it's done, add to the pot along with the vegetable stock, tomatoes, parsley, bay leaves, tamari, or pick-a-peppa, hot sauce, paprika, salt, and tofu.
Let it come to a boil, then turn down and let simmer 2 to 3 hours. The key to this recipe is low heat and almost constant stirring the first 45 minutes or so. After that, stir when you think of it. After an hour or so, taste and add more salt or a pinch of cayenne.
Serve with a big platter of hot rice, and top with file powder.
(** the software doesn't allow an accent over the "e" in file - this is pronounced "fee-lay"; Zatarain's brand is commonly available in stores all over the country)
From Cookin' Southern Vegetarian Style, by Ann Jackson
This is one of our all-time favorite recipes - the flavor is well worth the time it takes to prepare! For the best flavor, let it simmer for at least 4 hours. We tried making it in the slow cooker once, but the flavor just wasn't quite as good (even after making the roux and starting the vegetables as usual). It tastes best when allowed to simmer with the lid off, so that some of the liquid evaporates, concentrating the flavor (this is probably why it isn't as good in the slow cooker).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (631g)|
|Recipe Makes: 8|
|Calories from Fat: 235 (45%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 10g|
|Cholesterol 0mg||0 %|
|Sodium 1079.2mg||37 %|
|Potassium 513.7mg||14 %|
|Total Carbohydrate 61.9g||18 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 55.5g|
|Protein 12.2g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 523
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