Vegetarian Gumbo (recipe)

[Guest guest]

I had a bag of frozen okra that I needed to use and

created this gumbo in order to do so. It turned out

perfect.

 

Vegetarian Gumbo

 

1/4 cup vegetable oil

1/4 cup flour

1 large onion, diced

1 medium green bell pepper, diced

3 stalks celery, diced

3 cloves garlic, minced

1 14.5 oz. can diced tomatoes, with juices

6 cups vegetable stock

1 pound fresh or frozen sliced okra

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1 T. fresh parsley, chopped or 1 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cayenne

1 medium zucchini, diced

hot cooked rice

 

In a Dutch oven, heat flour and oil over medium-low

heat. Cook, stirring almost constantly, until flour

browns to a copper color, about 20 to 30 minutes.

(Hint: I have a penny next to the stove to compare

colors). Add onion, bell pepper, celery, and garlic

to the roux and cook, stirring occasionally until

vegetables are soft, about 5 minutes. Add tomatoes

and their juices, vegetable stock, thyme, oregano,

parsley, salt, pepper, and cayenne. Simmer for 30

minutes, stirring occasionally. Add zucchini and

simmer 20 to 30 more minutes, continuing to stir

occasionally.

To serve, place about 1/2 cup hot cooked rice in a

bowl and ladle hot gumbo over the top. Pass the

Tabasco and enjoy.

 

 

 

 

 

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