Rise and Shine --- Fat Tuesday

Good Morning and welcome to Fat Tuesday!

Of course, since we don't live in New Orleans and we don't have a big parade, it's just another excuse to eat a doughnut.
Sure, that might not be the most healthy way to get through the day, but it tastes darn good. Besides, if you can't get to New Orleans (or Brazil) why not feel a part of it by doing your own little part.
Then again, when you have three little ones running around, every day can be Mardi Gras. Just pull out the beads, make something to eat and, boom, instant parade. Add some fried, fat-laden, sugar-covered doughnuts and New Orleans will have nothing on us. Sounds like a plan.
Hey, we need all the celebrations we can get these days.
Here's a quick recipe for dinner:

Vegetarian Gumbo
7 cup okra, sliced in 1/2" pieces
1 cup whole wheat pastry flour
3/4 cup oil (I use olive oil)
1 medium onion, minced
1 lg. bell pepper, minced
4 stalks celery, minced
3 tomatoes, diced
10 cup hot water (distilled, filtered, reverse osmosis)
1 Tbs. paprika
1 Tbs. salt (I only use 2 tsp.)
1 tsp. gumbo file powder (I use 2 T.)
1/4 tsp. cayenne
5 bay leaves
1 1/2 Tbs. thyme

Different types of dried mushrooms that have been rehydrated and sliced or chopped, rehydrated TVP, or tofu that has been browned in a little oil to give seafood type textures file to sprinkle on each bowl.

In a dry skillet, fry the okra until lightly browned, and set aside. This takes the slime out of the okra. In a seperate skillet, heat the oil and add the flour and stir constantly until it is a very dark brown (almost burnt). Don't be nervous, a very dark roux is the secret to good gumbo.

When the roux is dark enough, immediately add the onion, bell pepper, celery, and tomatoes, and saute for 10 minutes, stirring constantly. Add the okra, water, and spices, bring to a boil, lower to medium heat, and cook for 45 minutes. Hot water mixes more easily with the roux.

Serve over brown rice, and sprinkle each bowl with about 1/4 tsp gumbo file. Serves 6-8.

If you have any cool links or photos, send them along to onlinedelco@gmail.com