Vegetarian Gumbo

Vegetarian Gumbo

vegetarian gumbo

From November 6, 2005:  I had a bag of frozen okra that needed to be used and so I created this vegetarian gumbo in order to use it.  It turned out beyond expectations….really, really good.  Serve this gumbo with some crusty bread and laissez les bon temps roulez!

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.  Add the okra. 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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