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Okra Gumbo

Vegetarian - from Robin Robertson - Filé powder helps to thicken

  • 1 tablespoon extra virgin olive oil
  • 1 medium-sized onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 6 cups water
  • One 14.5 ounce can diced tomatoes, drained
  • 1 1/2 cups sliced fresh or frozen okra
  • 1/2 teaspoon filé powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups cooked or canned kidney beans, rinsed and drained if canned
  • 3 to 4 cups hot cooked white, Texmati, or other long-grain rice
 

 

 

Method

Heat the oil in a large saucepan over medium heat.  Add the onion, bell pepper, celery, and garlic, cover, and cook, stirring occasionally, for 5 minutes, or until soft.  Remove the cover, add the water, tomatoes, okra, file powder, thyme, salt, black pepper, and cayenne and bring to a simmer.  Simmer over low heat, stirring occasionally, for 30 minutes.

Add the beans and simmer 5 to 10 minutes longer to heat through.  Taste and adjust the seasoning.  Place the rice in soup bowls and ladle the hot gumbo over it.

Serves: 4

Reprinted with permission from © Robin Robertson, One-Dish Vegetarian Meals, published by Harvard Common Press    click for book review

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