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Chop onion, jalapeno and bell peppers, celery and garlic; set aside. Start rice and cook accordingly and when finished set aside. In medium to large pot over medium heat, add the vegetables and Smart Balance or butter and cook the vegetables until they start to soften, about 5 to 10 minutes. Reduce heat to low and add to the pot diced tomatoes, tomato sauce, salt, pepper, Cajun seasoning, thyme and hot sauce; simmer 5 to 10 minutes, stirring occasionally. To the pot add the shrimp, crab and okra; simmer another 5 to 10 minutes, stirring occasionally. To the pot add the cooked rice; cover pot and simmer for the final 10 minutes, stirring 1 or 2 times. Enjoy. Makes about 4 or 5 bowls of gumbo.
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Gathered
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Seasonal cooking journal — beautiful, personal, ingredient-driven
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward