In addition to being a health coach and food blogger, I’m also a graphic designer. I worked in design for many years, before deciding to study nutrition, and I still do some design and art work when I can. Last year I had the privilege of working with author Kathy Hester on her e-book The Ghoulish Gourmet. Since Halloween will be here before you know it, I’m excited to share a recipe from the e-book with you today.
The Ghoulish Gourmet is full of frightfully fun recipes for Halloween, from snacks and main dishes to desserts and drinks. If you’re having a Halloween party this year, this e-book is a must-have! Kathy also shares her Halloween party tips, to ensure that guests have a super spooky time. The book is packed with gorgeously grim photos, most of which Kathy took herself.
The Ghoulish Gourmet is available for Kindle from Amazon or as a pdf that you can read on your computer, iPad or phone. You can also open the pdf using the free Kindle or iBook software on your mobile device.
Swamp Monster Slow Cooker Jackfruit Gumbo from The Ghoulish Gourmet
- For the main gumbo:
- 4 cups water
- 4 cups sliced okra fresh or frozen
- 3 cups diced tomatoes or 2 14.5 ounce cans
- 1 cup minced bell pepper any color
- 3 cloves garlic minced
- 1 can 20 ounce young green jackfruit in brine, rinsed with seeds removed *
- 2 large vegan sausages Italian, Chik’n Apple, or Andouille, cut into quarters lengthwise and sliced
- 2 bouillon cubes vegetable or vegan chicken flavor
- 2 tablespoons Cajun seasoning blend see recipe at bottom
- 3 bay leaves
- For finishing:
- 1 cup chopped spinach kale or other mild green
- just enough water to puree about 1/4 cup
- salt and pepper to taste
- more Cajun seasoning blend to taste – optional
- For serving:
- steamed rice white, brown or forbidden
- hot sauce
- In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
- minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
- Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.
- 2 teaspoons paprika
- 2 teaspoon thyme
- 2 teaspoons oregano or marjoram
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 to 1 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- Combine all the ingredients well and store in a lidded container. You can also use a spice grinder to make it look more like store-bought.