"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
In celebration of Fat Tuesday last week, I was inspired to come up with a gluten-free gumbo recipe. I’m not a practicing Catholic, I haven’t given up anything for Lent, but this Mardi Gras thing – I could get behind that. Delicious food from the heart of the French District? Yes, please! Hope ya’ll enjoy this taste of New Orleans.
What you need:
What you do:
Cook the rice according to the packaging directions. I like to add a couple shakes of sea salt and a spoonful of coconut oil to the boiling water for flavor.
Chop the onions, pepper, and potatoes and add to the roux mixture. Press the garlic, add it to the skillet and mix in well. Toss in the bay leaves and spices. Cook until the onions are translucent and the peppers have softened.
In a separate skillet, brown the ground beef. Cut the Andouille links into bit-sized slices. Add all the meat and the beef broth to the skillet with the roux and vegetables.
Let the mixture simmer on medium heat, uncovered, for about 30 minutes. As it simmers remove any fat/oil that rises to the surface. Add the green onion and remove the bay leaves.
Serve over brown rice and garnish with finely chopped parsley.
Bon a petite!