Autumn Gumbo

Autumn Gumbo

What You Need

  2 Tbsp olive oil (not extra virgin)

  2 Tbsp all-purpose flour

  1 Cup onion (chopped)

  1 Cup celery (chopped)

1         Fresh jalapeno pepper ( seeded and chopped)

2        Cups red bell pepper ( seeded and chopped)

2 Cups fresh okra(thinly sliced) OR: 1 package (10 oz.) frozen okra( thawed and sliced)

1 tsp. Dried oregano

1 tsp. Paprika

 1/2 tsp. Dried thyme

 3 Cups vegetable broth

  3 Cups water

  1-1/2 Cups crushed fresh tomatoes ( seeded) OR: 1 can (16 oz.) crushed tomatoes

  1-1/2 Cups fresh black-eyed peas OR: 1 package (10 oz.) frozen, thawed

  1-1/2 Cups fresh edamame OR: 1 package (10 oz.) frozen, thawed

  1-1/2 Cups fresh corn kernels (from about 3 ears) OR: 1 package (10 oz.) frozen, thawed

  1/4 Lb. Fresh green beans (trimmed and cut in 2-inch pieces)

Heavy stock pot (or pasta pot)

Let’s Make it!

 Heat oil in pot over medium-low heat. Stir in flour; cook, stirring for 5 minutes. Add onion, celery, jalapeno, red pepper, okra, oregano, paprika and thyme; cook for 6 minutes, stirring frequently. Add vegetable broth, water, and tomatoes .Simmer for 15 minutes. Add peas and edamame; cook 15 minutes (3 minutes for frozen). Add corn and green beans; cook 10 minutes (5 minutes for frozen). Or cook until all vegetables are tender. For best flavor, cook gumbo a day ahead.

*find more vegetarian recipes at GO ASK KATIE

Serves 6-8