The aroma and goodness of fresh herbs will really enhance the already wonderful flavors of this vegetable gumbo recipe.
1 onion, chopped
1/2 green bell pepper, diced
2 ribs celery, diced
1 garlic clove, minced
1 pound okra, sliced, fresh, frozen
1 pound tomatoes, fresh, or canned/span>
2 cups corn, fresh, frozen, canned
1 teaspoon vegetable bouillon granules
1/2 cup white grape juice
1/2 cup water
1/4 teaspoon tabasco sauce
1/4 teaspoon paprika
2 tablespoons fresh chopped parsley
1 tablespoon basil or rosemary, minced
Vegetable coating spray
In a large heavy stew pot, place bouillon and 1/2 cup white grape juice, onion, green pepper, celery garlic, cook until tender, 5 to 7 minutes.
Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
Cover and simmer gently until corn and okra are done (or simmer in crockpot 6 to 7 hours).
- Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. (See also: Get the Corn off the Cob!)
- If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.
Recipe makes 6 servings.