Gumbo

Chunky gumbo – this is more like a hearty “stew” than a “soup”. Thanks to Tommie for sharing this recipe!

Ingredients

  • 2 cups tomatoes, peeled and roughly chopped
  • ¼ cup sundried tomatoes
  • ½ small clove garlic
  • 1 tablespoon parsley, minced
  • 6 large fresh basil leaves
  • 1 teaspoon agave nectar
  • ⅛ teaspoon or less curry powder
  • light sprinkle cayenne
  • cumin to taste
  • ½ cup okra, young pods, cut in 1/2 inch slices
  • ½ cup corn, cut off whole kernel style
  • 2 tablespoons finely chopped Vidalia onion or other sweet onion
  • 1 8 inch rib clery, with leaves, finely chopped

Preparation

Put sun dried tomatoes and 1 C chopped tomatoes in the blender with the garlic, parsley, basil, agave, curry powder, cayenne, and cumin. Blend thoroughly and let set while preparing the rest of the ingredients. Mix the okra, corn, onion, and celery in a bowl. Put the rest of the tomatoes in the blender and pulse a few times so they will still be chunky. Pour over the prepared mixture in the bowl, mix. Serve in a pretty bowl with a garnish of parsley.

Comments

User_thumb

malika writes: (October 23, 2007)

I just had this for dinner-it was so good. I modified it, though, by dehydrated the okra and leaving out the corn. This is a recipe I’ll definitely continue to use-Thanks

User_thumb

malika writes: (October 23, 2007)

I’m new here and I don’t know why there’s a line through some of the words in my comment.

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