Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Ingredients
- vegetable oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- medium onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- frozen okra, thawed and: 0.5 pack (16 ounce pack, sliced)
- ounces fresh mushrooms: 8 piece (sliced)
- tomatoes with juice: 1 can (14.5 ounce can, diced)
- tomato paste: 1 can (6 ounce can)
- file powder: 0.5 tsp
- bay leaves: 2 piece
- salt: 1 tsp
- ground black pepper: 1 tsp
- vegetable oil: 2 Tbsp
- all-purpose flour: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
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Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
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Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
