Gumbo recipe
information
This is a delicious Creole speciality from the southern part of the United States.
ingredients
25 g (1 oz) 2 Tbs Butter
2 Medium onions, sliced
1 Red pepper, pith and seeds removed and chopped
1 Garlic clove, crushed
1/2 kg (1 lb) Okra, thinly sliced
1 1/4 litres (2 pints) 5 cups Beef stock
4 Medium tomatoes, blanched, peeled and chopped
1/2 tsp Cayenne pepper
Salt and pepper to taste
75 g (30 oz) 1/2 cup Long-grain rice, soaked in cold water for 30 minutes and drained
2 Medium onions, sliced
1 Red pepper, pith and seeds removed and chopped
1 Garlic clove, crushed
1/2 kg (1 lb) Okra, thinly sliced
1 1/4 litres (2 pints) 5 cups Beef stock
4 Medium tomatoes, blanched, peeled and chopped
1/2 tsp Cayenne pepper
Salt and pepper to taste
75 g (30 oz) 1/2 cup Long-grain rice, soaked in cold water for 30 minutes and drained
method
1. Melt the butter in a large saucepan. Add the onions, pepper, garlic and okra and fry for 5 minutes.
2. Pour in the stock, then stir in the tomatoes, cayenne and seasoning. Bring to the boil, reduce the heat to low and cover.
3. Simmer for 1 1/2 hours. Stir in the rice, re-cover and simmer for a further 30 minutes.
4. Transfer to a warmed tureen and serve.
2. Pour in the stock, then stir in the tomatoes, cayenne and seasoning. Bring to the boil, reduce the heat to low and cover.
3. Simmer for 1 1/2 hours. Stir in the rice, re-cover and simmer for a further 30 minutes.
4. Transfer to a warmed tureen and serve.
serving amount
serves 4
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more information
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