How To make Baked Vegetable Gumbo Creole
1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water 1 ea Celery rib, sliced diagonal
2 ea Bell peppers, cut in strips
20 oz Frozen lima beans
8 ea Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine Bread crumbs 1 sm Onion,chopped
4 ea Ripe tomatoes, sliced
2 ea Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste Black pepper to taste Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs. Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sauteed. Bake uncovered in preheated 300F for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.
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Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald D.Ray! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
When a REAL Creole makes Vegan gumbo
When a REAL Creole makes Vegan gumbo.....garnished with fresh home grown hot peppers of course...????????????????❤️❤️❤️❤️❤️????️????️????️????????????????????????????????????????????????
CREOLE PLANT BASED GUMBO Showcasing: The Roux, The Trinity (onions, celery & bell peppers), King Oyster Mushrooms, Enoki Mushrooms lump crab, Roasted Okra, Garlic, Thyme, Parsley, Green Onions, Filé, Hot Peppers & Spices. #REALVeganGumbo #CreoleVegan #CreoleVeganGumbo #AuthenticLouisiana #CultureVultureFree #ReclaimingMyCreole
I do NOT own the rights to this music. Music is Monty Alexander, Running Away, 2014 Live
Seafood Gumbo | CHEF CARMEN ATL
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Seafood Gumbo Recipe
If you've never had seafood gumbo, you are missing out! Check out this link for the full video -
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How To Make Perfect Gumbo
Be prepared to fall in love with Seafood Filé Gumbo baby! Bonus: Learn how to make a dark brown roux in just 5 minutes.
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00:00 Intro
00:17 History of Gumbo
01:00 Stock
02:24 Seasoning
03:00 Let's Start Cooking!
03:22 Okra
03:42 Roux
04:00 5-Minute Roux Hack
04:39 Holy Trinity
05:03 Add Ingredients
05:21 Pick Your Proteins
05:40 Simmer
06:00 Taste Test
06:06 Add Shrimp
06:16 Time to Eat Baby!
06:33 Finish with Filé Powder
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Vegan Gumbo Recipe
This vegan gumbo recipe is rich, delicious and completely dairy-free. Made with fresh okra and sweet potatoes, this plant-based gumbo is perfect over a bowl of rice for a fuss-free weeknight dinner. See my recipe here: