Classic Southern Gumbo

by Juli
(Savannah GA)

Ingredients

1 can kidney beans
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped
4 Tbsp. Butter (Earth Balance vegan margarine works for this)
2/3 c. flour
1 cup water
1 Knorr Vegetarian vegetable bouillon cube
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
Hot sauce to taste
Cooked Rice

Method

In a saucepan heat butter. Stir in flour and cook over low heat, stirring occasionally.

Continue cooking over low heat, stirring often about 15 - 20 minutes until roux starts to slowly darken, but not burn. DO NOT LET IT SMOKE or it will taste burnt.

When starting to get darker add one cup water and vegetable bouillon cube. Simmer 10 minutes. Combine 2 Tbsp flour and enough water to make a thin paste. Stir into simmering gravy until thick.

Meanwhile saute celery and cook until fragrant. Add green onions and garlic and cook 2 minutes. Add bell peppers and cook another 30 seconds. Add pimentos, okra, tomatoes, oregano, thyme, lowrys seasoning, gumbo file, and beans. Simmer on low.

Pour Thickened vegetable mixture over beans and vegetables and simmer an additional 10 minutes to blend the flavors.

Serve over rice