Cajun Gumbo with Pecans and Dirty Rice

Cajun Gumbo

with Pecans and Dirty Rice

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dinner

The word roux comes from “browned butter” or beurre roux in French. It’s a mixture of fat and flour that gets toasted in a skillet before it’s added to a stew or sauce. The roux will thicken your gumbo, and give it depth of flavor, so watch it carefully while it cooks and stir often. The pecans soak up the flavors and add a great bite, not to mention protein, iron, and minerals. Piled atop of “dirty rice,” this meal is one hearty, healthy gumbo.

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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
760
FAT
40g
CARBOHYDRATES
90g
PROTEIN
17g

MAIN INGREDIENTS

  1. ¾ cup cajun dirty rice
  2. 1 cup peas
  3. 1 onion
  4. 3 oz celery
  5. 1 green bell pepper
  6. 3 garlic cloves
  7. 4 oz okra
  8. 1 tbsp tomato paste
  9. 2 tbsp vegan butter
  10. 2 tbsp rice flour
  11. 2 oz pecans
  12. ¼ tsp Old Bay Seasoning
  13. 1 lemon
  14. 4 oz baby spinach
  15. 1 tbsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Tree Nuts, Soy

TOOLS

  • Small saucepan
  • Large pot

INSTRUCTIONS

1
Cook the rice
In a small saucepan, combine the cajun dirty rice, peas, and 1½ cup water and place over high heat. Bring to a boil Then cover, reduce heat to low, and let simmer. Cook until all of the water is absorbed and the rice is tender, about 14 to 18 minutes.
2
Prep the vegetables
Rinse and dry the produce. Peel and dice the onion. Dice the celery. Deseed and dice the green bell pepper. Thinly slice 3 cloves of garlic. Trim and chop the okra into rounds.
3
Start the gumbo
Place a large pot over medium-high heat and add 1 tbsp vegetable oil. Add the onion, celery, green bell pepper, garlic, and a pinch of salt. Cook until vegetables are softened, about 5 to 7 minutes. Add the tomato paste and stir to combine. Add okra and 2 cups water and bring to a simmer.
4
Make the roux
Place a small skillet over medium heat and add the vegan butter and rice flour. Cook, stirring often, until the roux begins to smell toasted or has darkened to a deep brown color, about 5 to 7 minutes.
5
Finish the gumbo
Add the roux to the gumbo in the large pot and stir to combine. Add the pecans, Old Bay Seasoning, and baby spinach. Simmer gumbo over low heat, stirring constantly, until spinach has wilted. Halve the lemon and squeeze half into the gumbo. Cut the other half into wedges. Taste and season gumbo with salt and pepper.
6
To serve
Ladle the cajun gumbo in shallow bowls over the dirty rice. Serve with lemon wedges.