Recipe - Aunt Helen Roses Gumbo (Vegetarian)

Olive oil spray
16 ounce Frozen okra; (4 cups cut)
Three fourths md Onion; (1One half cups thinly
cut or sliced up )
1 One half md Green bell pepper; cored
(1One half cups cut or sliced up )
3 md Celery stalks; (1One half cups
cut or sliced up )
6 md Garlic cloves; crushed

ROUX
2 teaspoon Vegetable oil for roux;
optional, *see note
1 One half tablespoon Allpurpose flour; sifted

REST
4 cup Water
1 One half teaspoon Dried thyme
One fourth teaspoon Cayenne pepper
Three fourths cup Nosaltadded whole
tomatoes; with juice
Three fourths cup Corn kernels; *see note
Three fourths cup Frozen baby lima beans
1 One half tablespoon Worcestershire sauce
3 tablespoon File*; to thicken
Salt and pepper; to taste
Worcestershire sauce; for
serving
Hot pepper sauce; for
serving

FLUFFY RICE
1 cup Longgrain white rice
2 qt Water
Salt and pepper; to taste

Prepare a large, nonstick pan with olive oil spray and heat on mediumhigh
heat. Add okra, onion, bell peppers, celery, and garlic. Saute 5 minutes.
Remove vegetables to a bowl.

ROUX* Add oil to saucepan and stir in flour. Saute 3 minutes, until flour
turns a cocoa color. *For a roux with no fat, omit the oil and brown the
flour in a dry pan, over medium heat, stirring constantly. Without oil,
flour will burn.

Add the 4 cups water little by little, stirring constantly until smooth.
Bring to a simmer, add thyme and cayenne. Add tomatoes breaking them up
with a spoon. Return vegetables to the pan and simmer 5 minutes. Add corn
and lima beans. Continue to simmer 5 minutes. Turn off heat, add
Worcestershire sauce, file powder and salt and pepper to taste, and let
stand. Serve gumbo with Worcestershire sauce and hot pepper sauce at the
table as desired. Serve with hot cooked rice.

To make RICE: Bring a large pot of water with 2 to quarts of water to boil.
Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should
be cooked through, but not soft. Drain rice in a colander. Run hot water
through rice and stir with a fork. Add salt and pepper to taste.

(C) Recipe from "Vegetarian Dinner in Minutes," by Linda Gassenheimer
(Chronicle Books).

edited by Pat Hanneman (Kitpath) 98Feb for (C) EatLF Mailing List
Archive.

*FILE : powdered sassafras leaves, most commonly used to flavor and thicken
gumbo.

Recipe by: Vegetarian Dinner in Minutes by Linda Gassenheimer

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 18,
1998