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Recipes :: entrees - appetizers - desserts - miscellaneous
Seitanic Gumbo & Jambalaya posted by Not Wes

Ingredients:

Seitanic Gumbo:

1/2 c canola oil
1/2 c flour
1 onion, diced
1 bell pepper, diced
2 celery ribs, diced
4 garlic cloves, diced
1 ts paprika
1 ts black pepper
1 ts salt
1/2 ts white pepper
1/4 ts cayenne pepper
1 tB broth powder (unsalted)
6 c water
2 bay leaves
1 batch of seitan links, 1/8" slice (see recipe below)

Cajun Seitan Links:

1 c vital wheat gluten flour
1 tB broth powder (unsalted)
1 tB onion powder
1 tB garlic powder
1 tB smoked paprika
1 ts dried thyme
1 ts dried oregano
1 ts black pepper
1/4 ts cayenne
1/2 ts salt
1 c cool water
1 tB olive oil
1 tB soy sauce

Directions:

Seitanic Gumbo:

Heat the oil on med-high in a large cast iron skillet. Whisk in the flour & don't stop whisking until you have a dark brown roux. Seriously, don't stop whisking or the roux will scorch. This should take maybe 15 minutes. Remove from heat & immediately add all the veggies. Don't stop stirring until the simmering has mellowed out, because the roux could still scorch. Stir in all the seasonings. Move all that to a large pot, add the water, the bay leaves & bring to a boil. Add your seitan & let it simmer for an hour. Remove the bay leaves. Serve over long grain rice. Garnish with parsley.

Cajun Seitan Links:

Boil water in a large pot for steaming.
Whisk dry ingredients in a bowl & set aside.
Whisk wet ingredients in another bowl.
Stir the wet & dry together until just combined.
Shape into links on aluminum foil, wrap them up & twist the ends.
Steam for 30 minutes.

image

*to convert Gumbo into Jambalaya:
Omit roux.
Include 16 oz can of diced tomatoes with broth.
Add 1 cup uncooked long-grain white rice to the pot & simmer 20 minutes prior to serving.

image


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