Mushroom Gumbo

Instructions

1. 1

   Heat oil in a large pot over medium heat. Whisk in flour gradually, stirring constantly for 8-10 minutes until the roux turns deep brown. This is the flavour base of your gumbo.

   Tip: Watch the roux carefully—it can burn quickly. Stir constantly for even browning.

2. 2

   Add diced onion and celery to the roux, stirring well to coat with the oil and flour mixture. Cook for 5 minutes until the vegetables soften and release their aromas.

3. 3

   Stir in minced garlic and cook for 1 minute until fragrant, then add the sliced mushrooms. Sauté the mushrooms for 5-7 minutes until they release their moisture and begin to brown.

   Tip: Allow mushrooms to cook undisturbed for a couple of minutes to develop a golden colour.

4. 4

   Slowly pour in the vegetable stock while stirring to prevent lumps from forming. Bring the mixture to a gentle simmer.

   Tip: Pour gradually and stir continuously to ensure a smooth broth.

5. 5

   Add the canned diced tomatoes, paprika, dried thyme, and bay leaf. Stir well to combine all ingredients.

6. 6

   Reduce heat to low and simmer uncovered for 20 minutes, allowing the flavours to meld and deepen.

   Tip: The longer you simmer, the richer the flavour becomes.

7. 7

   Add the sliced okra and simmer for another 8-10 minutes until the okra is tender but still holds its shape.

   Tip: Okra will thicken the gumbo naturally as it cooks.

8. 8

   Season with salt, black pepper, and hot sauce if desired. Taste and adjust seasonings as needed. Remove the bay leaf before serving.

   Tip: Always taste before serving—you may need extra salt depending on your stock.