Recipe adapted from here
Ingredients
1 Tablespoons Oil
1 Tablespoons All Purpose Flour
1 Medium Tomato - chopped
1 Onion - chopped
2 Cloves Garlic- minced
1 Teaspoon Worcestershire sauce
1 Teaspoon mustard sauce
1 Teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Sauce
1/4 teaspoon light Soy sauce
1/4 teaspoon Dried Thyme
1/4 teaspoon 1 teaspoon red Chilly flakes
1 teaspoon Smoked Paprika
1/4 teaspoon A Pinch nutmeg powder
1/4 teaspoon dried oregano
4 Cups vegetable stock or broth
8 - Okra / Bhendi - cut into two pieces
1 Cup Red Kidney beans- boiled
8 Mushrooms - quartered
1/2 Cup Zucchini - diced
1 Tablespoon Green Capsicum - diced
1 Tablespoon Red bell pepper - diced
1/2 Cup Celery - diced
1 Cups Rice - Boiled
1 Scallions /Spring Onion - chopped
Method
In a blender add the tomato, onion, garlic, Worcestershire sauce, mustard, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth. Keep aside
Place vegetable oil and flour in a sauce pan, whisk continuously until roux becomes a dark caramel color.
Remove from heat.
Add the blended puree . Stir to mix together. Continue to cook until most of liquid has evaporated.
Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.
Soup Swappers
Gumbo
- Chili Gumbo by Karen of Karen's Kitchen Stories
- Comparing Cajun and Creole Gumbos, Our Family Favorite, and a Wine Pairing by Cam of Culinary Adventures with Camilla
- Green Gumbo by Wendy of A Day in the Life on the Farm
- New Orleans Style Gumbo by Rebekah of Making Miracles
- Shrimp and Sausage Gumbo by Sue of Palatable Pastime
