Name: Vegetable Gumbo
Ingredients: 1 Clove garlic; chopped; 1/4 c Corn; 1 Red pepper; large dice; 1 Green pepper; large dice; 2 Celery sticks; large dice; 1 Onion; large dice; 1/2 c Okra; large slice; 1 ga Vegetable stock; recipe follows; 1/4 c Brown roux; 1/2 cn Whole peeled plum tomatoes; (8 ounce); 2 tb Thyme; sage, rosemary; 2 tb Seafood spice; 2 tb Sassafrass leaves; Lemon juice; to taste; 1 1/2 tb Chile paste; Salt and pepper; to taste; 2 tb Vegetable oil; 1/4 c Okra; sliced; 1/4 c Tomatoes; skinned, seeded,; ; diced; 1/4 c Corn; 1/4 c Spaghetti squash; 1 Red pepper; diced; 1 Green pepper; diced; 1 oz Thyme; chopped; 1 oz Sage; chopped; 1 oz Rosemary; chopped; Salt and pepper; to taste; 3 Carrots; large dice; 2 Stalks celery; large dice

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood, Grains		Dujour05	1	servings

INGREDIENTS

1		Clove garlic; chopped
1/4	c	Corn
1		Red pepper; large dice
1		Green pepper; large dice
2		Celery sticks; large dice
1		Onion; large dice
1/2	c	Okra; large slice
1	ga	Vegetable stock; recipe follows
1/4	c	Brown roux
1/2	cn	Whole peeled plum tomatoes; (8 ounce)
2	tb	Thyme; sage, rosemary
2	tb	Seafood spice
2	tb	Sassafrass leaves
		Lemon juice; to taste
1 1/2	tb	Chile paste
		Salt and pepper; to taste
2	tb	Vegetable oil
1/4	c	Okra; sliced
1/4	c	Tomatoes; skinned, seeded,
		; diced
1/4	c	Corn
1/4	c	Spaghetti squash
1		Red pepper; diced
1		Green pepper; diced
1	oz	Thyme; chopped
1	oz	Sage; chopped
1	oz	Rosemary; chopped
		Salt and pepper; to taste
3		Carrots; large dice
2		Stalks celery; large dice
2	c	Mushroom stems
2		Bay leaves
1 1/2		Onion; large dice
1/2	bn	Parsley stems
1	ga	Water

INSTRUCTIONS

CREOLE SAUCE
GARNISH
VEGETABLE STOCK
Creole Sauce: In a large soup pot, sweat all your vegetables except for
your tomatoes for about 5 to 7 minutes, add your liquid and bring to a
simmer. When it begins to boil take a little liquid out and place it in a
bowl and slowly stir in your roux, then slowly add that back to the
simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs,
seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired
taste. In a blender puree everything (be careful not to put too much in at
one time to prevent from burning yourself).
Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3
minutes. Add your creole sauce, bring to a simmer and let simmer for five
minutes. Add your herbs and let simmer for another 2 to 3 minutes.
Vegetable Stock:
In a large stock pot, over high heat, place all ingredients and bring to a
boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and
set aside.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9259 - MARVIN WOODS
Converted by MM_Buster v2.0l.

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