Butternut Squash Gumbo

Instructions

1. 1

   Heat the oil in a large heavy-bottomed pot over medium heat. Add the flour slowly while stirring constantly to create a dark roux, cooking for 8-10 minutes until it reaches a chocolate brown colour.

   Tip: Watch the roux carefully as it burns easily. Keep the heat at medium to prevent scorching.

2. 2

   Add the diced onion, celery, and bell pepper to the roux and cook for 5 minutes, stirring frequently until the vegetables begin to soften.

   Tip: This aromatics base is essential for building the gumbo's flavour foundation.

3. 3

   Stir in the minced garlic, smoked paprika, cayenne pepper, and thyme. Cook for 1 minute until fragrant.

   Tip: Blooming the spices in the fat enhances their depth and complexity.

4. 4

   Gradually pour in the vegetable broth while stirring to avoid lumps. Add the crushed tomatoes and bring to a simmer.

   Tip: Whisking constantly as you add the broth prevents the roux from clumping.

5. 5

   Add the cubed butternut squash and simmer uncovered for 20 minutes until the squash is tender and begins to break down slightly.

   Tip: The squash will add natural sweetness and thicken the gumbo as it cooks.

6. 6

   Add the sliced okra and simmer for another 8-10 minutes until the okra is cooked through and the gumbo has thickened.

   Tip: Okra acts as a natural thickening agent, so don't skip it or replace it.

7. 7

   Taste and season with sea salt, black pepper, and hot sauce if desired. Adjust the consistency by adding more broth if too thick.

   Tip: The gumbo should be thick but still pourable—thicker than soup but not stew-like.

8. 8

   Ladle into bowls and serve hot. This gumbo keeps well in the refrigerator for up to 4 days and tastes even better the next day.

   Tip: Serve with crusty bread or over steamed rice for a complete meal.