Chile Rojo Gumbo

Recipe Ingredients

1/2 lb	227g / 8oz	Okra
2		Ancho peppers
2 teaspoons	10ml	Olive oil
1 1/2 cups	93g / 3.3oz	Yellow onion - chopped
1 tablespoon	15ml	Flour
2		Celery - sliced
1		Green pepper - seeded and chopped (small)
1		Red pepper - seeded and chopped (medium)
2		Serrano peppers - seeded and minced
1 tablespoon	15ml	Garlic - minced
1 cup	62g / 2.2oz	Tomatoes - chopped
2		Bay leaves
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
3 cups	711ml	Tomato stock - or water
5 oz	142g	Tempeh - chopped
1 tablespoon	15ml	Red wine vinegar - to taste, to 2 t.
1/2 cup	8g / 0.3oz	Cilantro - minced

Recipe Instructions

Prep Time: 20 minutes Cooking Time: 2 hours

Traditional tastes of the Southwest are added to a typical Cajun Gumbo resulting in this fiery full-meal soup.

1. Trim stem ends from okra, then slice each piece into 1-inch pieces. Cover a baking sheet with a clean kitchen towel. Place okra on the towel and sprinkle with salt and pepper. Allow it to rest at room temperature for 30 minutes. Holding the ancho peppers under cold tap water, pull off their stems, tear them in half and scrape out their seeds. Trim and discard any large ribs. Chop the chiles into 1-inch pieces and place them in a small bowl. Cover with hot water and set aside to soften for 30 minutes.

2. In a 4-quart saucepan, heat the oil until hot, but not smoking. Add the onions and cook, stirring constantly, for 2 minutes. Reduce heat to low and cook, stirring often, until onions have caramelized (they will be soft and brown), about 20 minutes.

3. Raise heat slightly and add the flour. Cook, stirring constantly, until the flour turns light brown. Add the okra and cook for 5 minutes. Stir in the celery, peppers, garlic, tomatoes, bay leaves, salt, cayenne, and stock. Drain the ancho chiles, saving 1/2 cup of their soaking liquid, then add the chiles and reserved liquid to the gumbo. Cover and simmer, stirring often, for 1 1/2 hours. Add water as the gumbo cooks if the liquid evaporates below the top surface of the okra.

4. Stir in tempeh, vinegar and cilantro. Continue to cook for 10 minutes. Serve hot. The gumbo may be prepared up to 3 days in advance if refrigerated in an airtight container. It may be frozen for 1 month.

Source:
New Vegetarian Classics: Soups, by Mary F. Taylor

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