| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Creole, Fall, First cours, Stew, Summer |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
White flour |
| 1/2 |
c |
Chopped green bell peppers |
| 1/4 |
c |
Chopped onions |
| 1/4 |
c |
Chopped celery |
| 3/4 |
lb |
Okra (about 3 cups); cut in 1" pieces |
| 1/8 |
ts |
Cayenne pepper |
| 5 |
dr |
Tabasco sauce; or to taste |
| 1/2 |
ts |
Minced fresh thyme; or pinch dried thyme |
| 6 |
|
Peeled tomatoes; seeded and diced |
| 4 |
c |
Chicken stock |
|
|
Salt or pepper |
| 1 |
c |
Cooked white rice |
| 1 |
tb |
Cilantro |
INSTRUCTIONS
1. In a heavy saucepan, combine oil and flour. Cook, stirring constantly
with a wooden spoon, over medium-high heat until the roux turns a rich
brown,
10 to
12 minutes.
2. Lower heat and add green pepper, onion, and celery. Cook, stirring, for
about two minutes. Add okra and cook an additional two minutes. Add
cayenne, Tabasco, thyme, tomatoes, chicken stock, and salt and pepper to
taste. Bring to a boil, and then lower heat and simmer until all vegetables
are tender, about 10 minutes. Taste and adjust seasoning.
3. Put about 1/3 cup rice into each of 6 to 8 shallow soup bowls. Ladle the
gumbo over rice and sprinkle with cilantro.
Serves: 6 to 8
NOTES : Thick vegetable stew with rice, tomatoes and coriander. Okra is a
classic in a Southern gumbo whose very name is derived from the African
word for okra: Ochinggombo. Here is a simple recipe for an okra and tomato
gumbo that would be a fine first course or a good main course with the
addition of some shrimp or oysters.
Recipe by: Cook's Magazine September/October 1984
Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net"
<catspaw@inetnow.net> on Jan 23, 1998
A Message from our Provider:
“When God ordains, He sustains.”