Aunt Helen Rose's Gumbo (Vegetarian)
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Aunt Helen Rose's Gumbo (Vegetarian)
  Gumbo    Vegetarian    Soups  
Last updated 6/12/2012 1:05:24 AM. Recipe ID 30359. Report a problem with this recipe.
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      Title: Aunt helen rose's gumbo (vegetarian)
 Categories: Eat-lf mail, Kitpath, Soups, Vegetarian
      Yield: 4 Servings
 
           Olive oil spray
     16 oz Frozen okra; (4 cups cut)
    3/4 md Onion; (1-1/2 cups thinly
           -sliced)
  1 1/2 md Green bell pepper; cored
           -(1-1/2 cups sliced)
      3 md Celery stalks; (1-1/2 cups
           -sliced)
      6 md Garlic cloves; crushed

MMMMM----------------------------ROUX---------------------------------
      2 ts Vegetable oil for roux;
           -optional, *see note
  1 1/2 tb All-purpose flour; sifted

MMMMM----------------------------REST---------------------------------
      4 c  Water
  1 1/2 ts Dried thyme
    1/4 ts Cayenne pepper
    3/4 c  No-salt-added whole
           -tomatoes; with juice
    3/4 c  Corn kernels; *see note
    3/4 c  Frozen baby lima beans
  1 1/2 tb Worcestershire sauce
      3 tb File*; to thicken
           Salt and pepper; to taste
           Worcestershire sauce; for
           -serving
           Hot pepper sauce; for
           -serving

MMMMM------------------------FLUFFY RICE-----------------------------
      1 c  Long-grain white rice
      2 qt Water
           Salt and pepper; to taste
 
  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.




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Recipe ID 30359 (Apr 03, 2005)

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