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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Preheat oven to broil. | 2. Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl. | 3. Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat. | 4. Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes. | 5. Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock 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 stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
serrano pepper	1			0.7	0.1466	0.0381	0.0096
banana pepper	1			33.48	6.6339999999999995	2.0584	0.5579999999999999
jalapeno chile pepper	1			-	-	-	-
canola oil	1/4	cup		247.52	0.0	0.0	28.0
purpose flour	1/4	cup		-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
celery rib	2		chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
green bell pepper	3		chopped	87.57	19.182000000000002	3.0024	1.1259
vegetable broth	1	quart		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
cajun seasoning	2	tablespoons		-	-	-	-
paprika	1	tablespoon	smoked	19.176	3.6713	0.9615	0.8765
file powder	1	tablespoon		-	-	-	-
tomato	1	cup	fire-roasted	41.4	9.18	2.16	0.36
potato	1		peeled cubed sweet	-	-	-	-
parsnip			peeled cubed	-	-	-	-
red bean	1	cup	canned rinsed drained	607.2	110.03200000000001	44.8408	0.46
pea	1	cup	canned black-eyed rinsed drained	41.16	7.399	2.7439999999999998	0.196
okra	2	cups	thawed cut	66.0	14.9	3.86	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.