Bring 2 cups of vegetable stock to a boil and add 1 cup of black pearl medley with a pinch of salt
Cut mustard greens into 2” strips and saute for 1-2 minutes, add 2 cups vegetable stock. Season with salt and pepper. Cook for 7-10 minutes and strain out reserve liquid.
Deep fry Incogmeato chik’n tenders for 5-7 minutes in a 350 degree fryer.
Toss tenders in Louisiana Hot & Spicy BBQ Sauce and hold warm.
Saute yellow and orange bell peppers and season with cajun seasoning.
Heat the gumbo base and hold warm.
To plate: Place ½ cup of rice medley in the bowl with mustard greens along side the rice. Pour 1 cup of gumbo into the bowl and place 3 sliced chicken tenders along side the mustard greens. Garnish with sauteed peppers and sliced scallions. Dust with cajun spice on the way to the table.
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Ingredients
Directions
Bring 2 cups of vegetable stock to a boil and add 1 cup of black pearl medley with a pinch of salt
Cut mustard greens into 2” strips and saute for 1-2 minutes, add 2 cups vegetable stock. Season with salt and pepper. Cook for 7-10 minutes and strain out reserve liquid.
Deep fry Incogmeato chik’n tenders for 5-7 minutes in a 350 degree fryer.
Toss tenders in Louisiana Hot & Spicy BBQ Sauce and hold warm.
Saute yellow and orange bell peppers and season with cajun seasoning.
Heat the gumbo base and hold warm.
To plate: Place ½ cup of rice medley in the bowl with mustard greens along side the rice. Pour 1 cup of gumbo into the bowl and place 3 sliced chicken tenders along side the mustard greens. Garnish with sauteed peppers and sliced scallions. Dust with cajun spice on the way to the table.