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Vegetarian Gumbo that even meat eaters will love!
Heat the oil and butter in a large pot over medium-high heat. Once the butter has melted add in the onion and saute for about 5 minutes, or until they become translucent. Add in the bell pepper, celery and okra and saute for another 5 minutes to soften everything. It’s fine if the onions start to brown. Season with salt and pepper and then add in the garlic last and saute for one minute.
Add in the bay leaf and flour and cook for one minute more. Stir in the beer and cook until the liquid has reduced by half. Now add the vegetable broth, water, hot sauce, Worcestershire sauce (if using it), nutmeg, paprika and crushed tomatoes. Stir in the greens and bring everything up to a boil. Reduce the heat and simmer for at least 15 minutes, or until the greens are fully cooked.
Serve by itself, or you can ladle it over rice or cornbread.
This recipe can be made a day ahead and just heated up before serving. The longer the flavors have to mix together the better.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!