Recipes
Louisiana Vegetable Gumbo

Gumbo is one of the great comfort foods to come out of Louisiana. This spicy, rich concoction is actually more of a stew than a soup, but it is really in a class by itself. The word "gumbo" means "okra," and there is plenty of it in this recipe. The amount of rice served with the gumbo should be dictated by personal preference. Filé powder is made from ground sassafras leaves.

Ingredients
1 tablespoon olive oil
1  large onion, diced
1  medium-size green bell pepper, seeded and diced
1/2 cup chopped celery
2 cloves {garlic}, minced
6 cups {vegetable stock} or water
1 can (14.5-ounce) diced tomatoes, with their juices
1 1/2 cups sliced fresh or frozen okra
1  small zucchini, ends trimmed and sliced
1 teaspoon dried {thyme}
1 teaspoon gumbo filé powder
3/4 teaspoon salt
1/8 teaspoon freshly ground {black pepper}
 Tabasco sauce
2 to 3 cups hot cooked long grain rice
Directions
Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, and garlic, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the stock, tomatoes, okra, zucchini, thyme, filé powder, salt, pepper, and Tabasco to taste. Simmer, partially covered, over low heat, stirring occasionally, for 30 to 40 minutes. Taste to adjust the seasonings.

To serve, spoon about 1/2 cup of the cooked rice into each soup bowl and ladle the hot gumbo over the top.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 50 min

Servings: serves 4 to 6

Recipe By: Robin Robertson

From:  The Vegetarian Meat and Potatoes Cookbook
Used with permission of Robin Robertson

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