Vegetable Gumbo

[Guest guest]

Vegetable Gumbo

Yield: 6 servings

 

1 onion, chopped

1/2 green pepper, diced

2 ribs celery, diced

1 clove garlic, minced

1 lb fresh or frozen okra, sliced

1 lb tomatoes, fresh, or canned

2 cups corn

1 ts vegetable bouillon granules

1/2 c white grape Juice

1/2 c water

1/4 ts tabasco sauce

1/4 ts paprika

2 tb fresh chopped parsley

1 tb basil or rosemary, minced

vegetable coating spray

 

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.

 

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[Guest guest]

Thanks, Ive been looking for a veggie gumbo recipe.

 

, " Jenn Bartimus "

<jlbart1974 wrote:

>

> This takes a lot of Veggies to do but its goodVEGETABLE GUMBO

>

> Makes: About 6 Cups (6 Servings)

>

> INGREDIENTS

> - 2 tablespoons olive oil

> - 2 tablespoons all-purpose flour

> - One 14-to 15 ounce can diced tomatoes, with juice

> - 2 cups Homemade chicken broth, Vegetable broth, or canned

> reduced-sodium chicken broth

> - 1 large onion, coarsely chopped

> - 1 cup sliced carrot

> - 1 cup sliced celery

> - 2 cloves garlic, minced

> - 1 bay leaf

> - 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

> - 1/4 teaspoon salt

> - 1/4 teaspoon freshly ground pepper

> - 1/8 teaspoon hot pepper sauce

> - 3 cups sliced fresh okra, or one 10-ounce package frozen sliced

> okra, partially thawed to separate

> - 1 large green bell pepper, cored, seeded, and coarsely chopped

> - 2 teaspoons file gumbo powder

> - 1/2 cup chopped fresh parsley

>

> DIRECTIONS

> Heat the oil in a large non-stick saucepan or Dutch oven over

medium

> heat. Add the flour; cook and stir until a reddish brown roux

forms,

> about 5 to 6 minutes.

>

> Gradually stir in the tomatoes with their liquid and the broth;

bring to

> a boil. Stir in the onion, carrot, celery, garlic, bay leaf, thyme,

> salt, ground pepper, and pepper sauce. Reduce the heat; cover and

simmer

> 30 minutes, or until the carrot is almost tender.

>

> Add the okra, green pepper, and file gumbo powder. Cover and

simmer 15

> minutes more, stirring occasionally.

>

> Discard the bay leaf. Sprinkle with parsley at serving time.

>

> Nutritional Information Per Serving (about 1 cup): Calories: 127,

Fat: 6

> g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrate: 18 g, Dietary

Fiber:

> 4 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1 FatARE YOU READY

FOR THE HOLIDAYS

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> recipes_galore2006-TNT

> Check them out

>

>