Vegetable Gumbo

14 ingredients
6 steps

Ingredients

  • 1 each onions chopped
  • 1/2 each green bell peppers diced
  • 2 ribs celery diced
  • 1 clove garlic minced
  • 1 pound okra sliced, fresh, frozen
  • 1 pound tomatoes
  • 2 cups corn fresh, frozen, canned
  • 1 teaspoon vegetable stock
  • 1/2 cup white grape juice
  • 1/2 cup water
  • 1/4 teaspoon red hot pepper sauce
  • 1/4 teaspoon paprika
  • 2 tablespoons parsley leaves fresh, chopped
  • 1 tablespoon basil minced

Directions

  1. 1
    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.
  2. 2
    Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
  3. 3
    Cover and simmer gently until corn and okra are done.
  4. 4
    Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob.
  5. 5
    Four ears will make about two cups.
  6. 6
    If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

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