Side Pannel
Okra and Tomato Gumbo
Okra and Tomato Gumbo
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Fall, Summer
Ingredients List
- 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
Directions
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
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
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