Vegetable Gumbo

Recipe Ingredients

1 cup	237ml	Olive oil
2 cups	125g / 4.4oz	All-purpose flour
1 cup	62g / 2.2oz	Onion - chopped
1/2 cup	73g / 2.6oz	Bell pepper - chopped
1/2 cup	73g / 2.6oz	Parsley - fresh, chopped
2 cups	474ml	Cold water
1 1/2 cups	355ml	Okra - sliced
8 cups	1896ml	Vegetable stock
1/2 cup	73g / 2.6oz	Cabbage head - chopped (small)
1 cup	146g / 5.1oz	Turnip - chopped (medium)
1/2		Mustard greens - chopped
1 tablespoon	15ml	Garlic - minced
2 cups	474ml	White wine - dry
		Salt - to taste
		Louisiana hot sauce - or cayenne pepper to taste

Recipe Instructions

In a large, heavy pot over medium heat, make a dark roux with the oil and flour. Add the onions, bell pepper, and parsley, and cook until the onions are clear. Add the water and stir.

Add the okra and cook another 5 minutes, stirring to keep it from sticking. Stir in the stock, cabbage, turnips, mustard greens, garlic, and wine.

Reduce the heat to low, add the salt and hot sauce, cover, and simmer for at least 2 hours, stirring occasionally.

Gumbo is usually served over a spoonful of rice that has been sprinkled with file.

Justin Wilson's Louisiana Homegrown Cookin'

Source:
Sheila Lukins, Parade magazine, 5/22/94

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