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“Meatless gumbo made with farm stand veggies and served over Rice”

Ingredients Nutrition


  1. cut corn off the cobs and saute for 3 minutes in olive oil.
  2. add eggplant and saute 2 minutes more.
  3. add vegetable stock and the okra and saute for 2 minutes.
  4. add tomatoes and turn heat to low.
  5. in a black skillet, melt butter over medium high heat and add flour stirring constantly for 10 minutes until thick and bubbly, DO NOT BURN.
  6. celery, onion and peppers and saute until slightly soft and onions are transparant.
  7. add salt and creole seasoning and transfer to a soup pot.
  8. add 1- 2 cups water and the sauteed veggies and the creole sauce
  9. bring to a boil then reduce heat to simmer for 10 minutes.
  10. add 3/4 cups white wine and simmer 5 minutes longer.
  11. Serve in large bowls over rice with crusty french bread slices.

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