Vegetable Gumbo Recipe #52750
Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great.
5½ hours | 30 min prep
SERVES 6
- 1 onion, chopped
- 1/2 green pepper, diced
- 2 celery ribs, diced
- 1 clove garlic, minced
- 1 lb okra, sliced,fresh,frozen
- 1 lb tomato, fresh,or canned
- 2 cups corn, fresh,frozen,canned
- 1 teaspoon vegetable bouillon granules
- 1/2 cup white grape juice
- 1/2 cup water
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 1 tablespoon basil or rosemary, minced
- Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 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.
- (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.
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5 stars