Okra and Tomato Gumbo

Okra and Tomato Gumbo Ingredients

1/4 c Vegetable oil	5 dr Tabasco sauce; or to taste
1/4 c White flour	1/2 ts Minced fresh thyme; or pinch
1/2 c Chopped green bell peppers	6 Peeled tomatoes; seeded and
1/4 c Chopped onions	4 c Chicken stock
1/4 c Chopped celery	Salt or pepper
3/4 lb Okra (about 3 cups); cut in	1 c Cooked white rice
1/8 ts Cayenne pepper	1 tb Cilantro

Instructions for Okra and Tomato Gumbo

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 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: Cooks Magazine September/October 1984 Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net" on Jan 23, 1998

Main Ingredient: ChickenCuisine: Cajun

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Ingredient Insight - look inside this recipe

Bell Pepper	Cayenne	Celery	Chicken Stock
Cilantro	Flour	Okra	Onion
Rice	Tabasco	Thyme	Tomato
Vegetable oil

Cajun Fall First cours Stew Summer Celery Chicken Cilantro Bell pepper Onion Rice Tomato

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