vegetable stock
1 teaspoon of garlic powder
5 cloves of garlic, minced
1 teaspoon of gumbo file
1/2 teaspoon of dried thyme
2 bay leaves
1 teaspoon of fresh black pepper
1 tablespoon of Worcestershire sauce (there’s a vegan version out)
A few dashes of your favorite hot sauce
About 3/4 tablespoon of Cajun seasoning (non-salted)
About 3/4 tablespoon of Tony Chachere’s Cajun Seasoning
4 cups of frozen chopped collard greens
Directions:
1. Here’s how you do it. Start by using a large pot that can withstand some heat. Heat it on the stove. When the pan is hot, add in the oil. Have the flour ready on standby. When the oil is at the point where it just starts smoking, add in the flour and stir. Stir well and you’ll need to continue to stir so nothing burns. The goal is to get the roux to a nice dark chocolate color. Once you’re there, add in the diced onion, diced bell pepper, and diced celery. Let the vegetables cook for about 5 minutes – while stirring occasionally – then, add in the vegetable stock.
2. At this point, reduce the heat and add in all of the other ingredients. Allow the gumbo to cook for about 30 minutes until it’s rich and thick. At this point, it’s a good time to taste it. See, here’s the deal when you’re cooking a big pot of stew like this…