Title: Aunt Helen Rose's Gumbo (Vegetarian)
Categories: Eat-lf mail, Kitpath, Soups, Vegetarian
Yield: 4 Servings

Olive oil spray
16 oz Frozen okra; (4 cups cut)
3/4 md Onion; (1-1/2 cups thinly
-sliced)
1 1/2 md Green bell pepper; cored
-(1-1/2 cups sliced)
3 md Celery stalks; (1-1/2 cups
-sliced)
6 md Garlic cloves; crushed

------------------------------------ROUX------------------------------------
2 ts Vegetable oil for roux;
-optional, *see note
1 1/2 tb All-purpose flour; sifted

------------------------------------REST------------------------------------
4 c Water
1 1/2 ts Dried thyme
1/4 ts Cayenne pepper
3/4 c No-salt-added whole
-tomatoes; with juice
3/4 c Corn kernels; *see note
3/4 c Frozen baby lima beans
1 1/2 tb Worcestershire sauce
3 tb File*; to thicken
Salt and pepper; to taste
Worcestershire sauce; for
-serving
Hot pepper sauce; for
-serving

--------------------------------FLUFFY RICE--------------------------------
1 c Long-grain white rice
2 qt Water
Salt and pepper; to taste

Prepare a large, nonstick pan with olive oil spray and heat on medium-high
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) 98-Feb for (C) Eat-LF 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 EAT-LF Digest by KitPATh on Feb 18,
1998