If you're craving some thick gumbo that makes no compromises, here it is. Eggplant, tomato and okra stewed in chicken stock with spicy jalapenos makes a healthy and hearty gumbo to top a scoop of rice.
1 large eggplant, chopped
1 large tomato, chopped
15 pods fresh okra, sliced
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
1 teaspoon fresh rosemary, chopped
2 jalapeno peppers, diced (or to taste)
chicken stock
salt and pepper, to taste
1 1/2 cup rice, cooked according to package directions, using chicken stock for liquid
Place vegetables and seasoning in a large stock pot. Cover with chicken stock and let simmer until vegetables are tender. Use enough stock to cover vegetables, plus 2 inches above them.
When vegetables are tender, place a spoonful of rice in a soup bowl and add a ladle of the gumbo mixture.
tigger07
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reviews & comments
Oh my gosh, 2 of my most favorite veggies! I'll be making this very soon.
October 20, 2014
this gumbo was made by love, i am not a big veggies lover but this was really good !!!