Vegetable Gumbo
Vegetable Gumbo recipe
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| ½ | each |
green bell peppers
diced |
|
| 2 | ribs |
celery
diced |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | pound |
okra
sliced, fresh, frozen |
|
| 1 | pound | tomatoes |
|
| 2 | cups |
corn
fresh, frozen, canned |
|
| 1 | teaspoon | vegetable stock |
*
|
| ½ | cup | white grape juice | * |
| ½ | cup | water |
|
| ¼ | teaspoon | red hot pepper sauce |
|
| ¼ | teaspoon | paprika |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
basil
minced |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
In a large heavy stew pot, place bouillon and ½ cup white grape juice, onion, green pepper, celery garlic, cook until tender, 5 to 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.
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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