Fresh Veggie Gumbo

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 ears fresh corn
• 2 cups diced eggplants
• 2 cups sliced okra
• 10 cherry tomatoes or 10 grape tomatoes, sliced in half
• 1 yellow and 1 red bell pepper, chopped
• 1 bunch celery, chopped
• 1 sweet onion, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 tablespoon creole seasoning
• 1 teaspoon salt
• 2 cups vegetable stock
• 3/4 cup dry wine
• 1 tablespoon olive oil
• 1 (8 ounce) can , creole sauce

Recipe

• 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 wine and simmer 5 minutes longer.
• 11 serve in large bowls over rice with crusty french bread slices.