Okra and tomato gumbo

8 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil
¼ cup White flour
½ cup Chopped green bell peppers
¼ cup Chopped onions
¼ cup Chopped celery
¾ pounds Okra (about 3 cups); cut in 1\" pieces
⅛ teaspoon Cayenne pepper
5 drops Tabasco sauce; or to taste
½ teaspoon Minced fresh thyme; or pinch dried thyme
6 Peeled tomatoes; seeded and diced
4 cups Chicken stock
Salt or pepper
1 cup Cooked white rice
1 tablespoon 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 ⅓ 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@..." <catspaw@...> on Jan 23, 1998

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