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| Hearty Green Gumbo Recipe |
Category: Ethnic / Cajun
Rating:
N/A
Servings: 6
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Ingredients
1 pkg frozen chopped spinach (10 oz)
1 bunch watercress; chopped
1 bunch parsley; chopped
1/4 cup water
1/2 cup all-purpose flour
1/2 cup cooking oil
2 large onions; chopped
1 medium green pepper; chopped
2 celery stalks; chopped
1 water
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 cup chopped broccoli
1 cup diced parsnips or rutabaga
1 can cannelini beans; rinsed and drained
2 cup hot cooked rice
Cooking Directions:
In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of water. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for 10 minutes. Drain, reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same Dutch oven stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till reddish brown. Add onions, green pepper, and celery. Cook and stir over medium heat for 5 to 10 minutes or till very tender. Add enough water to reserved liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or rutabaga. Cover and simmer about 10 minutes more or until tender. Stir in beans; heat through. To serve, place rice in individual. Ladle gumbo over rice.
Per serving: 403 cal; 11g pro, 53g carb, 19g fat
Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and Gardens format by Lisa Crawford Posted to MM-Recipes Digest V3 #260
ethnic,soups/stews,cajun,vegetarian,vegetarian
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