135 minutesThis hearty, flavorful gumbo brings a taste of Cajun cuisine to your kitchen with a twist. Millet flour replaces traditional flour in the roux, giving it a unique character.
tablespoons
Shiitake Mushrooms, stemmed, caps sliced ¼ inch thick
0 oz
Cremini Mushrooms, sliced ¼ inch thick
0 oz
to taste
Portobello Mushrooms, sliced ½ inch thick
0 lb
Millet Flour
cups
Yellow Onion, ¼-inch-diced
cups
Celery, ¼-inch-diced
cups
Bell Pepper, ¼-inch-diced
cups
Garlic Clove, minced
cloves
Vegetable Stock
cups
tablespoons
Bay Leaves
leaves
pinches
tablespoons
Freshly Ground White Pepper
to taste
Cooked Rice
to serve
Scallions, chopped
cups
Filé Powder
to garnish
