Pinto Gumbo

1/4 cup butter
2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
2 Tbsp flour
3 cups beef broth or vegetable broth
1/2 tsp red pepper sauce
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
10 ounces cut okra
14.5 ounces tomatoes chopped (undrained if from can)
6 ounces tomato paste
2 cups pinto beans
1/2 pound mushrooms, chopped
3 cups hot cooked rice
1/4 to 1/2 cup cilantro, finely chopped

1. Melt butter in big ol pot. Dump in onions, green pepper and garlic. Cook five minutes. Stir in flour. Cook over medium heat, stirring constantly until bubbly, which won't really happen, so just cook for 2 or 3 minutes. Remove from heat.
2. Add all remaining ingredients except beans, mushrooms, rice, cilantro. Heat to boiling. Then reduce to simmer for one hour, stirring occasionally.
3. Watch a video or otherwise enjoy the time that you would have wasted peeling and deveining shrimp.
4. Stir mushrooms into gumbo. Simmer for another 1 to 1.5 hours. Remove bay leaf. Spoon rice into bowls and gumbo over the rice. Sprinkle with cilantro.

[Hi, my name is Rob and I've been meatless for three days. ...if you don't count chicken-flavored ramen and the beef broth in this recipe. Dang. Hey, I'm posting this recipe before even tasting it. I hope it doesn't turn out horrible.]


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