Guest guest Posted August 24, 1999 Report Share Posted August 24, 1999 Gumbo Z'Herbes New Orleans Vegetable Stew Okra and Tomato Gumbo Vegetable Gumbo Vegetarian Gumbo Most gumbo recipes call for file ( " fee-LAY " ) powder. File is ground sassafrass leaves. This can usually be found in the spice section. I made up the Vegetarian Gumbo myself, using a package mix. This has been one of our " quick & easy " standard dishes. * Exported from MasterCook * Gumbo Z'Herbes Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 2 tablespoons salt 2 cups flour 2 pounds mushrooms -- smoked* 2 cups chopped onion 1 gallon water 1 cup chopped bell pepper 1 bunch collard greens 3/4 cup chopped celery 1 small head cabbage 3/4 cup minced shallots 5/8 pound turnip greens 1/4 cup minced garlic 5/8 pound mustard greens 6 bay leaves 1 bunch green onions 1 1/2 teaspoons thyme 1/4 cup chopped parsley 1 1/2 teaspoons black pepper 1 tablespoon soy sauce 2 teaspoons white pepper 1 pounds red beans -- cooked** 3/4 teaspoon cayenne In a large heavy bottomed pot, heat the olive oil over a medium high flame. Add the flour and stir until a peanut butter colored roux is attained. Immediately add the onion, bell pepper and celery. Saute until vegetables are tender and start to stick and brown a little. Add the shallots, garlic, herbs, salt and peppers. Cook for 5 minutes, stirring often. Meanwhile, in a large soup pot, bring the water (and bean water -see below**) to a boil. Chop the collards and cabbage into one inch squares and boil until just tender. Add the turnip greens, mustard greens and green onions and return to a boil. Coarsely chop the smoked mushrooms. Add it to the roux mixture and cook for 2 minutes. Carefully stir the roux- vegetable-mushroom mixture into the simmering greens, and return to a boil. Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off the fire. Serve over rice. This dish is best if refrigerated over night then reheated. This recipe yields about two gallons of gumbo. Source: " The Gumbo Shop, New Orleans, LA " - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 15g Total Fat; (39% calories from fat); 12g Protein; 41g Carbohydrate; 0mg Cholesterol; 961mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * To smoke mushrooms, wash one pound of medium sized mushrooms, trim the bottom of the stems, and place on a pan in a smoker for about 45 minutes. ** To cook red beans, rinse and sort 1 lb of red beans, cover with water and soak over night. Simmer over a low fire for 1 - 2 hours, until just tender. Drain, reserving the water to use as part of the water for cooking the greens. In a pinch, you may use canned beans (2 - 15 oz cans), drained and rinsed well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * New Orleans Vegetable Stew Recipe By :Bon Appetit Serving Size : 6 Preparation Time :0:00 Categories : " Post " Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 14.5 oz cans Cajun or Mexican-style stewed tomatoes 1 10 oz pkg frozen black-eyed peas -- cooked & drained 1 10 oz pkg sweet potato, peeled -- cut into 1/2 " cubes 4 large bay leaves 2 cloves garlic -- minced 1 teaspoon dried thyme 1/4 teaspoon ground allspice 1 1/2 teaspoons chili powder 1 10 oz pkg frozen sliced okra -- thawed 1/2 10 oz pkg frozen corn kernels -- thawed hot pepper sauce (Tabasco) Bring first 8 ingredients to boil in heavy large saucepan over medium-high heat, stirring occasionally. Cover pan, reduce heat to medium-low and simmer until potato is tender, about 20 minutes. Add okra and corn and simmer until tender, about 10 minutes. Uncover and cook until thickened to desired consistency, about 5 minutes. Season to taste with salt, pepper and hot pepper sauce. Per serving: calories, 180; fat, 1 g; sodium, 565 mg; cholesterol, 0 mg MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : corn bread or crusty French bread Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Okra and Tomato Gumbo Recipe By : Serving Size : 8 Preparation Time :0:45 Categories : Fall First Course Stew Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1/4 cup white flour 1/2 cup chopped green bell peppers 1/4 cup chopped onions 1/4 cup chopped celery 3/4 pound okra (about 3 cups) -- cut in 1 " pieces 1/8 teaspoon cayenne pepper 5 drops Tabasco sauce -- or to taste 1/2 teaspoon minced fresh thyme OR 1 pinch dried thyme 6 peeled tomatoes -- seeded and diced 4 cups vegetable stock Salt and pepper 1 cup cooked white rice 1 tablespoon cilantro In a heavy saucepan, combine oil and flour. Cook, stirring constantly with a wooden spoon, over medium-high heat until the roux turns a rich brown, 10 to 12 minutes. Lower heat and add green pepper, onion, and celery. Cook, stirring, for about two minutes. Add okra and cook an additional two minutes. Add cayenne, Tabasco, thyme, tomatoes, stock, and salt and pepper to taste. Bring to a boil, and then lower heat and simmer until all vegetables are tender, about 10 minutes. Taste and adjust seasoning. Put about 1/3 cup rice into each of 6 to 8 shallow soup bowls. Ladle the gumbo over rice and sprinkle with cilantro. Serves: 6 to 8 Description: " Thick vegetable stew with rice, tomatoes and coriander. " Cuisine: " Creole " Source: " Cook's Magazine September/October 1984 " - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 9g Total Fat; (35% calories from fat); 6g Protein; 31g Carbohydrate; 1mg Cholesterol; 830mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Okra is a classic in a Southern gumbo whose very name is derived from the African word for okra: Ochinggombo. Here is a simple recipe for an okra and tomato gumbo that would be a fine first or main course. Nutr. Assoc. : 0 0 20088 0 0 985 0 0 3413 0 2130706543 26367 0 0 0 0 * Exported from MasterCook * Vegetable Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 green pepper -- diced 2 ribs celery -- diced 1 clove garlic -- minced 1 pound okra (fresh or frozen) -- sliced 1 pound tomatoes -- fresh, or canned 2 cups corn -- fresh/frozen/canned 1 teaspoon vegetable bouillon granules 1/2 cup white grape juice 1/2 cup water 1/4 teaspoon Tabasco sauce 1/4 teaspoon paprika 2 tablespoons fresh chopped parsley 1 tablespoon basil or rosemary -- minced Vegetable coating spray Method: In a large heavy stew pot, place bouillon and 1/2 C 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. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 86 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 30mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Zatarains Gumbo Mix (w/rice) 6 cups vegetable broth and/or water 1 pkg. Morningstar Farms " breakfast links " -- thawed 1/2 cup TVP granules Prepare gumbo mix according to package directions. Cut " breakfast links " into bite size pieces and add pieces and TVP granules to gumbo. Simmer 20-25 minutes per package directions. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.