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Vegetarian Gumbo Recipe


    1¾ Cups Flour, All-purpose
    Canola Oil
    2/3 Cup Garlic -- minced

    10 Cups Water
    12 Cups Diced Tomato (canned)

    2 Cups Celery -- diced
    4 Cups Bell Peppers (red, Yellow, Green) diced
    4 Teaspoons Oregano
    4 Teaspoons Basil
    2 Teaspoons Thyme
    2 Teaspoons Black Pepper
    2½ Teaspoons Salt
    2/3 Cup Worcestershire Sauce*

    1 1/3 Pounds Okra -- 3/4-inch thick

    2½ Tablespoons Gumbo File *
    1 Cup Water *

    1/3 Cup Fresh Basil -- chopped


Make a roux with the flour and canola and garlic, use enough canola oil so you have a paste similar to that of tomato paste.
Cook the roux just past golden brown.

Whisk in the water followed by the cans of tomatoes.

Add all the remaining ingredients except the fresh basil, Okra and Gumbo filé.
Bring to a simmer

After 15 minutes add the Okra and continue to simmer for another 30 minutes

Then add the Gumbo filé/water mixture.
Simmer for a another 15 minutes.

Add fresh basil and check seasoning.
Allow to cool before refrigerating.

NOTES: Worcestershire sauce does contain a very small quantity of anchovies - substitute some red wine if you are a strict vegetarian.

* Mix Gumbo Filé and water just before you need to add it to the soup.


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