Vegetable Gumbo

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Vegetable Gumbo

 

1 onion, chopped

1/2 green pepper, diced

2 ribs Celery, diced

1 garlic clove -- minced

1 pound okra, sliced, fresh, frozen

1 pound tomatoes, fresh, or canned

2 cup corn, fresh, frozen, canned

1 tablespoon vegetable bouillon granules

1/2 cup white grape juice

1/2 cup water

1/4 teaspoon Tabasco sauce

1/4 teaspoon paprika

2 tablespoon fresh chopped parsley

1 tablespoon basil or rosemary, minced

vegetable coating spray

In a large heavy stew pot, place bouillon and 1/2 cup white grape

juice, onion, green pepper, celery garlic, cook until tender, 5-7

minutes.

 

Add other ingredients, cook over low heat, stirring occasionally to

keep from sticking to bottom. Cover and simmer gently until corn and

okra are done (or simmer in crockpot 6-7 hours).

 

Note: Cut fresh corn from cob with a sharp knife, then scrape the

remaining corn off the cob. Four ears will make about two cups. If

you use dried herbs, rub them with the palms of your hands before

adding to the pot, this releases their aroma and goodness.