Louisiana Okra Gumbo
Yield: 6 servings
Ingredients: 1 cup all - purpose flour 1 cup finely chopped onion 1 cup finely chopped green bell pepper 1/2 cup finely chopped celery 1 pound fresh okra, tops removed, chopped into1/2-inch pieces (about 4 cups) Kernels cut from 3 ears of corn (about 3 cups) 1 28-ounce can of plum tomatoes, chopped (reserve liquid) 1/2 cup vegetable oil 5 cups vegetable stock 1/2 tablespoon minced garlic 3 tablespoons minced parsley
Seasoning ingredients: 1 tablespoon Kosher salt
11/2 teaspoons paprika
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 bay leaf
Preheat oven to 400 degrees F.
Spread flour evenly over baking sheet. Bake for 30 minutes, or until flour is red-brown. Transfer to a measuring cup and crush any lumps with a fork.
Combine onions, green pepper and celery and set aside.
Combine okra, corn and tomatoes and set aside.
Combine the seasoning ingredients and set aside. Heat oil in a heavy-bottomed soup pot. When hot, after about 2 minutes, whisk in flour and 11/2 cups stock. Whisk briskly until all lumps are smoothed.
Add the onion mixture and seasonings. Cook for 3 minutes, stirring occasionally.
Add the rest of the stock and bring to a boil. Add the okra mixture and the reserved tomato juice. Simmer for about 10 minutes. Remove the bay leaf, add garlic and parsley, and serve.
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