Jim's Vegetable Gumbo

By JimMac

Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons flour
• 1 onion, chopped
• 1/2 green pepper, diced
• 2 celery ribs, diced
• 1 clove garlic, minced
• 1 lb okra, sliced,fresh,frozen
• 2 cans chopped tomatoes
• 2 cups corn, fresh,frozen,canned
• 3 chopped carrots
• 2 cups potatoes, peeled and chopped
• 1 lb kale or Swiss chard, washed and chopped
• 1 can black eyed peas, drained and rinsed
• 1 teaspoon vegetable bouillon granules
• 1/2 cup white wine
• 1-1/2 quarts vegetable stock
• 1 small can tomato paste
• 1/4 teaspoon hot sauce - e.g. Crystal
• 4 teaspoons lemon juice
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon dried oregano

Preparation

Step 1

Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.

Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.

Cover and simmer gently until all vegetables are cooked. Add more vegetable stock as needed.

Serve with rice.