Aunt helen rose's gumbo (vegetarian)

Yield: 4 Servings

Measure Ingredient
\N \N Olive oil spray
16 ounces Frozen okra; (4 cups cut)
¾ medium Onion; (1-1/2 cups thinly sliced)
1½ medium Green bell pepper; cored (1-1/2 cups sliced)
3 mediums Celery stalks; (1-1/2 cups sliced)
6 mediums Garlic cloves; crushed
2 teaspoons Vegetable oil for roux; optional, *see note
1½ tablespoon All-purpose flour; sifted
4 cups Water
1½ teaspoon Dried thyme
¼ teaspoon Cayenne pepper
¾ cup No-salt-added whole tomatoes; with juice
¾ cup Corn kernels; *see note
¾ cup Frozen baby lima beans
1½ tablespoon Worcestershire sauce
3 tablespoons File*; to thicken
\N \N Salt and pepper; to taste
\N \N Worcestershire sauce; for serving
\N \N Hot pepper sauce; for serving
1 cup Long-grain white rice
2 quarts Water
\N \N Salt and pepper; to taste

ROUX

REST

FLUFFY RICE

Prepare a large, nonstick pan with olive oil spray and heat on medium-high heat. Add okra, onion, bell peppers, celery, and garlic. Saute 5 minutes.

Remove vegetables to a bowl.

ROUX* - Add oil to saucepan and stir in flour. Saute 3 minutes, until flour turns a cocoa color. *For a roux with no fat, omit the oil and brown the flour in a dry pan, over medium heat, stirring constantly. Without oil, flour will burn.

Add the 4 cups water little by little, stirring constantly until smooth.

Bring to a simmer, add thyme and cayenne. Add tomatoes breaking them up with a spoon. Return vegetables to the pan and simmer 5 minutes. Add corn and lima beans. Continue to simmer 5 minutes. Turn off heat, add Worcestershire sauce, file powder and salt and pepper to taste, and let stand. Serve gumbo with Worcestershire sauce and hot pepper sauce at the table as desired. Serve with hot cooked rice.

To make RICE: Bring a large pot of water with 2 to quarts of water to boil.

Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should be cooked through, but not soft. Drain rice in a colander. Run hot water through rice and stir with a fork. Add salt and pepper to taste.

(C) Recipe from "Vegetarian Dinner in Minutes," by Linda Gassenheimer (Chronicle Books).

>edited by Pat Hanneman (Kitpath) 98-Feb for (C) Eat-LF Mailing List Archive.

*FILE : powdered sassafras leaves, most commonly used to flavor and thicken gumbo.

Recipe by: Vegetarian Dinner in Minutes by Linda Gassenheimer Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 18, 1998

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