Vegetable Gumbo

Makes: About 6 Cups (6 Servings)

2 tablespoons olive oil
2 tablespoons all-purpose flour
One 14-to-15 ounce can diced tomatoes, with juice
2 cups homemade chicken broth, vegetable broth, or canned reduced-sodium
chicken broth
1 large onion, coarsely chopped
1 cup sliced carrot
1 cup sliced celery
2 cloves garlic, minced
1 bay leaf
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon hot pepper sauce
3 cups sliced fresh okra, or one 10-ounce package frozen sliced okra,
partially thawed to separate
1 large green bell pepper, cored, seeded and coarsely chopped
2 teaspoons file gumbo powder
1/2 cup chopped fresh parsley

Heat the oil in a large non-stick saucepan or Dutch oven over medium heat. Add
the flour; cook and stir until a reddish brown roux forms,about 5 to 6
minutes. Gradually stir in the tomatoes with their liquid and the broth; bring
to a boil. Stir in the onion, carrot, celery, garlic, bay leaf, thyme, salt,
ground pepper, and pepper sauce. Reduce the heat; cover and simmer 30 minutes,
or until the carrot is almost tender. Add the okra, green pepper, and file
gumbo powder. Cover and simmer 15 minutes more, stirring occasionally.
Discard the bay leaf. Sprinkle with parsley at serving time.

Nutritional Information Per Serving (about 1 cup): Calories: 127, Fat: 6
g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrate: 18 g, Dietary Fiber:
4 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1 Fat

Jenn in Middle Missouri

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