Vegetarian Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 3 carrots, sliced (2 cups)
  • 1 parsnip, diced (1 cup)
  • 1 cup fresh or frozen sliced okra, optional
  • 1 Tbs. ground cumin
  • 1 Tbs. paprika
  • 1 Tbs. dried oregano
  • 1/4 tsp. cayenne pepper

Directions

  1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
  2. 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice
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Cajun Stuffed Chicken

Ingredients

  • 3 boneless skinless chicken breasts
  • 2 tbsp. Cajun seasoning
  • 2 garlic cloves, minced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 white onion, thinly sliced
  • 9 slices pepper jack cheese, halved
  • 2 tbsp. olive oil
  • 1 tbsp. parsley, for garnish

Directions

  1. Preheat oven to 400º.
  2. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
  3. Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
    Garnish with parsley and serve.