Vegetable Gumbo

Recipe Ingredients

1		Onion - chopped
1/2		Green pepper - diced
2		Celery ribs - diced
1		Garlic clove - minced
1 lb	454g / 16oz	Okra, fresh or frozen - sliced
1 lb	454g / 16oz	Tomatoes - fresh or canned
2 cups	125g / 4.4oz	Corn - fresh, frozen or canned
1 teaspoon	5ml	Vegetable bouillon granules
1/2 cup	118ml	White grape Juice
1/2 cup	118ml	Water
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 teaspoon	1.3ml	Paprika
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Minced basil or rosemary
		Vegetable coating spray

Recipe Instructions

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 crock pot 6 to 7 hours)

This recipe yields ?? servings.

Comments Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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