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Making this spicy dish is much simpler than it looks! Serve on rice or with freshly baked cornbread. Enjoy!
- 2 teaspoons olive oil
- 1 large onion, chopped (about 2 1/2 cups)
- 4 cloves garlic, minced or pressed
- 1 -2 fresh green chili, minced
- 1 tablespoon paprika
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon dried thyme
- 3 stalks celery, diced
- 1 large bell pepper, seeded and diced
- 3 cups water or 3 cups vegetable stock, plus
- 3 tablespoons water or 3 tablespoons vegetable stock
- 2 cups fresh sliced okra or 2 cups frozen sliced okra
- 1 1⁄2 cups cooked black-eyed peas (15-oz. can)
- 1 1⁄2 cups cooked white beans (15-oz. can)
- 1 tablespoon brown sugar
- 2 cups chopped fresh tomatoes
- 3 tablespoons cornmeal
- 1 cup minced fresh parsley
- 1 tablespoon fresh lemon juice
- salt & fresh ground pepper
- In a saucepan, warm the oil.
- Stir in the onions, garlic, and chiles.
- Cover and cook on low heat, stirring frequently, until the onions are tender, about 8 minutes.
- Add the paprika, cumin, thyme, celery, bell peppers, and 3 cups of the water or stock.
- Bring to a simmer, cover,and cook for about 5 minutes.
- Add the okra, black-eyed peas, white beans, brown sugar, and tomatoes and simmer for another 5 minutes, or until the vegetables are tender.
- In a small bowl, whisk together the cornmeal and the remaining 3 tbls.
- of water or stock and stir into the gumbo.
- Simmer for 5 to 10 minutes, until the cornmeal is cooked and the gumbo thickens slightly.
- Add the parsley, lemon juice, and salt and pepper.
A very tasty dish with just enough heat to clear your sinuses! I scaled the recipe in half with no problems. If you scale, be careful in step 4 where the computer doesn't scale the water - I almost messed up. I used frozen okra, served over a bed of rice for dinner & there's leftovers for my lunch today. Thanx Sharon!!