Corn Gumbo

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* Exported from MasterCook *

 

Corn Gumbo

 

Recipe By :Jump Up and Kiss Me

Serving Size : 6 Preparation Time :0:00

Categories : " Sent " Jump Up And Kiss Me

 

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable oil

3 tablespoons flour

1 green pepper -- chopped

1 stalk celery -- chopped

1 yellow onion -- chopped

1 16 oz can stewed tomatoes OR

---2 cups chopped fresh tomatoes

1 cup vegetable stock

2 cups okra

---sliced into 1/4 " thick rounds

1 cup baby lima beans

1 cup fresh or frozen corn kernels

1 tablespoon Worcestershire sauce

2 tablespoons Tabasco sauce -- (or to taste)

3/4 teaspoon salt

1/2 teaspoon thyme

1 cup water

3 cups cooked long-grain white rice

 

In a stockpot, heat the vegetable oil over medium heat and stir in the flour.

Cook, stirring constantly, until the flour is browned, but not burned, about 10

minutes. Add the green bell pepper, celery, and onion, and cook over medium

heat until the vegetables are just tender. Stir in the tomatoes, stock, okra,

lima beans, corn, Worcestershire sauce, hot sauce, salt, thyme, and water, and

bring to a boil. Reduce heat and simmer 20 minutes to blend flavors.

 

 

 

 

 

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Per Serving (excluding unknown items): 346 Calories; 8g Fat (21.0% calories from

fat); 12g Protein; 57g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 600mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

NOTES : Gumbo is Creole patois for okra and refers to a soup made with a roux

and thickened with okra. The secret of good gumbo is to slowly bring the roux

to a toasty brown color, which gives this thick soup a rich, nutty flavor.

Serve ladled over rice in soup bowls and set out a bottle of hot sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0