Beetroot Gumbo

Instructions

1. 1

   In a large pot, sauté the diced onion, minced garlic, and chopped celery in a little oil until the vegetables are tender.

   Tip: Be gentle to avoid browning

2. 2

   Add the diced carrot and red bell pepper and continue to sauté until the vegetables are tender.

   Tip: Add a splash of water if needed

3. 3

   Add the tomato puree, chicken broth, Worcestershire sauce, cumin, cayenne pepper (if using), salt, and black pepper. Stir well.

   Tip: Bring to a boil, then reduce the heat to a simmer

4. 4

   Add the diced beetroot and stir well.

   Tip: Continue to simmer for 10 minutes, stirring occasionally

5. 5

   Use an immersion blender to puree some of the stew, or leave it chunky if preferred.

   Tip: Be careful not to burn yourself

6. 6

   Stir in the chopped parsley and cooked egg.

   Tip: The egg will thicken the stew slightly

7. 7

   Taste and adjust the seasoning as needed.

   Tip: Serve hot, garnished with additional parsley if desired

8. 8

   Serve with crusty bread or over rice, if desired.

   Tip: Enjoy your delicious Beetroot Gumbo!