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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Making this spicy dish is much simpler than it looks! Serve on rice or with freshly baked cornbread. Enjoy! Ingredients:
2 teaspoons olive oil |
1 large onion, chopped (about 2 1/2 cups) |
4 cloves garlic, minced or pressed |
1 -2 fresh green chili, minced |
1 tablespoon paprika |
1 1/2 teaspoons ground cumin |
1/2 teaspoon dried thyme |
3 stalks celery, diced |
1 large bell pepper, seeded and diced |
3 cups water or 3 cups vegetable stock, plus |
3 tablespoons water or 3 tablespoons vegetable stock |
2 cups fresh sliced okra or 2 cups frozen sliced okra |
1 1/2 cups cooked black-eyed peas (15-oz. can) |
1 1/2 cups cooked white beans (15-oz. can) |
1 tablespoon brown sugar |
2 cups chopped fresh tomatoes |
3 tablespoons cornmeal |
1 cup minced fresh parsley |
1 tablespoon fresh lemon juice |
salt & fresh ground pepper |
Directions:
1. In a saucepan, warm the oil.
2. Stir in the onions, garlic, and chiles.
3. Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
4. Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
5. Bring to a simmer, cover,and cook for about 5 minutes.
6. Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
7. In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
8. of water or stock and stir into the gumbo.
9. Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
10. Add the parsley, lemon juice, and salt and pepper.
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