For the roux:
2 tablespoons of butter
2 tablespoons of flour.
Add butter to a pan and melt it down. Let it cook on low until it stops bubbling. Add flour and whisk. Keep whisking. Did I say you could stop? I don't think so. You wanna keep this stuff moving in the pan so that it doesn't burn. Keep a close eye on it. When it is the color of an old penny, it is ready to remove from the stove.
1 white onion, chopped
1 green pepper, chopped
2 large celery stalks, chopped
1/2 red pepper, chopped
1 10-oz. can diced tomatoes
1 large can of red beans
2 cups of okra, chopped
2 cubes of vegetarian bullion
2 cups of water
1 package "chicken style" seitan skewered, grilled, and then chopped
3 field roast sausages grilled, then sliced on the bias.
your favorite cajun seasoning mix (to taste)
1 tablespoon of gumbo file´
3 cup of cooked brown rice
Add a few tablespoons of oil to a pan, and then toss in all of the veggies. You want them to brown just a bit; add the beans, tomatoes, bullion, water and a few tablespoons of that cajun seasoning. Next, stir in the roux and simmer uncovered for about 10 minutes. Add your grilled meats, and simmer another 10 minutes. Just before you serve the gumbalaya, mix gumbo
file´ with a little bit of water and stir it into the pot. Serve over rice with some french bread with Plugra butter and a good selection of hot sauces. TCV also suggests that you wash it down with a few Abita Turbodogs.
In other news, TCV got a really nice mention HERE from the Field Roast people. They say that we have "...a knack for the heart of comfort food, vegetarian style." Thank you, Jennifer.
Also, I am running my second 5K tomorrow morning. It is the Elvis Presley memorial 5K, which starts and ends at Graceland. I rounded up a few friends to run with me, so it should be fun. In honor of this run, I trimmed the scraggly beard I usually sport into some mighty sideburns. I'm pretty sure that the burns will make me run faster. The weather is supposed to be great. I will be aiming to beat my previous time of 32 minutes and 24 seconds. I'm looking forward to carbo-loading tonight. It is the best part of running a race.
Lastly, we are now located at: www.thechubbyvegetarian.com
It is a heck-of-a-lot easier to tell someone to check out The Chubby Vegetarian .com rather than all that blogspot.chubbyvegetarian.com garbage.