slightly adapted from allrecipes
Happy Mardi Gras, y’all! Here is a spicy, warm little number to get your taste-buds dancing. Oooooie! Dat’s some good cookin’!
- 1 Serrano pepper
- 1 banana pepper
- 1 small jalapeno chile pepper
- 1/4 cup vegetable oil ( I used Sunflower oil)
- 1/4 cup all-purpose flour
- 2 Tbsp vegetable oil
- 2 celery ribs, chopped
- 1 large onion, chopped
- 3 green bell peppers, chopped
- 4 cups low-sodium vegetable broth
- 2 garlic cloves, minced
- 2 Tbsp Cajun seasoning
- 1 Tbsp smoked paprika
- 2 cans fire-roasted tomatoes
- 1 sweet potato, peeled and cubed
- 1 large parsnip, peeled and cubed
- 1 can red kidney beans
- 1 can black-eyed peas
- 1 bag of frozen cut okra
- Preheat oven to broil.
- Arrange Serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil until the skins turn black and blister, about 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers and put in an small sauce pan with lid to steam (about 10 to 15 minutes). Remove peppers from the sauce pan and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop and place in a bowl.
- In another small sauce pan, heat 1/4 cup vegetable oil over medium heat until a pinch of flour starts to bubble. Whisk the rest of the flour into the oil and cook, whisking continuously until the mixture is well-blended and dark brown, 10 to 15 minutes. Once it turns dark brown, remove from heat.
- Put 2 Tbsp of vegetable oil in a deep soup pot and heat over medium-high heat. When hot, add celery, half of the onions and half of the green peppers. Cook and stir until the vegetables are tender and the onions are transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover and simmer until almost all the liquid is gone, about 10 to 15 minutes.
- Stir the Serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers, onions, garlic, Cajun seasonings, smoked paprika into the cooked bell peppers and onions. Stir in the roux (dark brown sauce) and 1 cup of vegetable broth into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra and remaining vegetable broth. Simmer covered for 15 minutes. And then, simmer 20 minutes uncovered.
Tip: To bump up the heat a notch, add a teaspoon of File’ Powder to the pot in step 5.