Vegetable gumbo

Yield: 6 servings

Measure Ingredient
1 Onion, chopped
½ Green pepper, diced
2 Ribs Celery, diced
1 Garlic clove; minced
1 pounds Okra, sliced, fresh, frozen
1 pounds Tomatoes, fresh, or canned
2 cups Corn, fresh, frozen, canned
1 teaspoon Vegetable Bouillon granules
½ cup White Grape Juice
½ cup Water
¼ teaspoon Tabasco sauce
¼ 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 ½ 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.

Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston

A.BROADDUS [Alice in Hou] at 08:55 EDT

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