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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great. Ingredients:
1 onion, chopped |
1/2 green pepper, diced |
2 celery ribs, diced |
1 clove garlic, minced |
1 lb okra, sliced,fresh,frozen |
1 lb tomato, fresh,or canned |
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 chopped fresh parsley |
1 tablespoon basil or 1 tablespoon rosemary, minced |
Directions:
1. Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
2. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
3. Cover and simmer gently until corn and okra are done.
4. (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.
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