Vegetable gumbo (matejka)

5 Servings

Ingredients

Quantity Ingredient
¼ cup Flour
2 cups Water
1 medium Zucchini; sliced
1 medium Squash; sliced
¾ cup Corn; frozen
½ cup Carrot; chopped
½ cup Onion; chopped
2 cups Tomatoes; chopped
¼ teaspoon Black pepper
Hot cooked rice

Directions

Recipe by: Fresh Food Favorites Preparation Time: 1:00 Preheat oven at 400. Sprinkle flour evenly into 8" square pan. Bake for for 10 to 15 minutes, or until flour is deep golden brown, stirring every 5 minutes. Set aside. In a skillet combine ¼ cup water zucchini, squash, corn, carrot, and onion. Cover and heat until zucchini is tender, stirring once. Stir in flour. Blend in remaining water. Add tomatoes and pepper. Mix well. Re-cover and heat until gumbo is slightly thickened and vegetables are tender. Serve over cooked rice.

From: matejkrf@... (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 44] August 4, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV Amount

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