Recipe: Suzy’s Fresh from the Garden Gumbo

Gumbo for the Vegetarian 

3 cups cooked jasmine rice, set aside

Gumbo

In large pot or wok, sauté:

1 tbsp olive oil

1 large or 2 small onion, diced

1 very small serrano pepper, diced

1 cup chopped romaine lettuce

1 cup chopped onion greens or chives

3-4 cloves garlic, minced

Set aside to cool for a few minutes

Return to heat and add:

3 cups water

3 cups vegetable broth

1 ½ cups diced fresh tomatoes, cooked until soft
                    OR one 14 ounce can diced or chopped tomatoes

Up to 2 cups okra, sliced

1 zucchini, sliced

1 tsp fresh thyme, chopped

2 tblsp tapioca flour dissolved in ¼ cup water

1/2 tsp salt

dash black pepper, to taste

dash Louisiana hot sauce, to taste

Bring to a boil and simmer at least 30 minutes or until thick, stirring occasionally.  The longer it simmers, the more flavorful it will be.

Adaptation for “Multi-vorous” households

If you happen to still have some omnivores in your house, this is one of those perfect times to use up the leftover chicken or beef (or both).  Of course, you could also use any meat of your choice, such as beef, chicken, sausage, shrimp or crawfish, if desired.

While the gumbo is simmering, chop the meat into small pieces.  In a medium to large pan or wok, stir-fry the meat in a tablespoon of olive oil until it is heated through.  Set aside while gumbo thickens.

When the gumbo is almost done, add as much of it as necessary to the meat.  (This will depend upon the distribution of vegetarian/vegan and omnivorous household members).  Let the meaty gumbo mixture simmer for about 10 minutes.

Serve gumbo over a bed of jasmine rice