A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Eggplant Gumbo
- add review
- #87056
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.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
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
directions
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.
added by
tigger07
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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 !!!