The New Way Prepare Recipe Izs Vegan Gumbo with Andouille sausage Most Delicious

This is how cooking recipe Izs Vegan Gumbo with Andouille sausage with 20 ingredients and 19 stages of easy cooking, which is delicious perfect.

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Hi every body, at this time you get cook recipe Iz's Vegan Gumbo with Andouille "sausage" with 20 ingredients and 19 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 19 stages of easy cooking Iz's Vegan Gumbo with Andouille "sausage".

Ingredients for Iz's Vegan Gumbo with Andouille "sausage"

1. Prepare : vital wheat gluten.

2. Prepare : garlic powder.

3. Prepare : poultry seasoning.

4. Prepare : black pepper.

5. Prepare : sage.

6. Prepare : paprika.

7. Needed : black rice vinegar.

8. Needed : water.

9. Prepare : cayenne pepper based hot sauce.

10. Prepare : vegetable oil.

11. Prepare : flour.

12. Prepare : medium onion.

13. Needed : medium green pepper.

14. Prepare : celery.

15. Needed : okra (15oz).

16. Needed : no salt added tomatoes (15oz).

17. Prepare : water or broth.

18. Prepare : liquid crab boil.

19. Prepare : filé.

20. Prepare : cayenne pepper based hot sauce.

If all material requirements Iz's Vegan Gumbo with Andouille "sausage" it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking Iz's Vegan Gumbo with Andouille "sausage"

1. Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready..

2. Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of hot sauce and vinegar.

3. Mix dry ingredients together and then add water mixture.

4. Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough.

5. Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.).

6. Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo..

7. Just getting started.

8. A little better.

9. There we go..

10. Knead dough again.

11. Add onion, pepper, and celery.

12. Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.).

13. Add okra, tomatoes and water..

14. Bring to a boil and allow roux to thicken the liquid..

15. Cut dough in half and roll to make thinner.

16. Slice in half lengthwise and then into small pieces, add to boiling stew.

17. Add crab boil, filé, and hot sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest..

18. Remove lid and reduce if you like it thicker. Enjoy!.

19. Nutrition Facts: Servings 4.0

Amount Per Serving - % Daily Value calories 160

Total Fat 7 g 11 % Saturated Fat 1 g 5 % Monounsaturated Fat 2 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 792 mg 33 % Potassium 71 mg 2 % Total Carbohydrate 15 g 5 % Dietary Fiber 4 g 18 % Sugars 4 g Protein 8 g 17 % Vitamin A 24 % Vitamin C 30 % Calcium 10 % Iron 11 %.

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