Maw Maw Gertie would say, “Lawd, lawd, Ed, ole Dane done made d’gumbo wit out no meat.” I guess my Cajun family would cringe at this recipe, but it is the new gumbo recipe at my house. It has a whole wheat roux, okra and kale. Add a little potato salad, green onions and parsley and oooh weee…it’s some good, yeh!
First, I have to show you the snow.
This is our tiny snowman that James and I built this morning. I so wanted a big one, but I couldn’t find my gloves (Alabama weather doesn’t require gloves often). It was a challenge to create this little tiny man. He still has a carrot nose. We just cut a tip off of a baby carrot and I found tiny buttons and his hat is my sock all rolled up. I cut him a scarf, too. Here he is in my hands. Notice: NO GLOVES…Ouch!
Back to the gumbo. As all Cajuns would say, “Start with a roux.” This is the hardest part of all Cajun recipes. I moved to Alabama twenty-five years ago and taught my mother-in-law how to make a roux. Mainly, because I hate making a roux. It takes too long. It turned out to be the best thing I ever did. Now, all I have to do is say, “Maw, make a roux.” Then, I get my roux delivered because she knows when I ask for a roux, she’s going to get some good Cajun food.
Start with a cup of all purpose flour (but today I used whole wheat, no GMO’s) and a cup of oil. I use olive oil. The whole wheat flour doesn’t brown like the regular flour. The picture I’m showing you is Maw using regular all purpose flour. Put those two ingredients into a skillet and start stirring.
Chop an onion, a half of bell pepper, and 4 cloves of garlic. Saute in a stock pot. Add Okra and Kale. Then the roux. When it’s all smooth, add the water until the pot is 3/4 full. Simmer until it’s all tender. Add the green onions. Serve with potato salad. YUMMY.Add a little potato salad in the middle of the bowl and it’s so delicious. I even boiled an organic egg in with the gumbo…kinda like egg drop gumbo.
- 1 cup all purpose flour
- 1 cup olive oil
- 1 large yellow onion, finely chopped
- ½ green bell pepper
- 1 cup of green onions, chopped
- 5 cloves garlic, minced
- 2 cups frozen okra, I used frozen from the summer garden
- 2 cups chopped kale, organic
- 2 tablespoons salt
- 1 teaspoons cayenne pepper
- 1 Tablespoon parsley, chopped
- Tony's Cajun seasoning to taste
- Make the roux. Add 1 cup flour and 1 cup oil to a skillet. Stir until smooth. Keep stirring until it's the color of milk chocolate. Set aside. This is the same roux I use for all Cajun dishes.
- Saute' onion, bell pepper, garlic in a skillet.
- Add the saute' to a stock pot. Add okra and kale.
- Fill stock pot with water and start to simmer.
- When the water reduces to about ½ of the stock pot, add the chopped green onions and parsley.
- Serve with a scoop of potato salad in the middle of the bowl.