Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1/4 cup each olive oil and flour 1 medium onion, 1 green pepper and 3 stalks celery, diced 2 cloves garlic, smashed and chopped 1 cup each sliced okra, corn kernels, chopped tomato 1/2 teaspoon salt 1/2 teaspoon Worcestershire (optional) Water to almost cover Salt, freshly ground pepper or cayenne pepper or hot sauce, to taste DIRECTIONS Heat a heavy-bottomed pot over medium heat. Add oil and flour. Stir to combine and cook roux until bubbly, but not browned. Add onion, green pepper, celery and garlic to roux and stir well to combine. Lower heat, cover pot and let cook 10 minutes, stirring once or twice. Add okra, corn, tomato, salt and Worcestershire sauce. Raise heat, add water to almost cover, stir well and bring to a boil. Stir again, cover and lower heat. Simmer for 30-45 minutes. Uncover, stir and taste for seasoning. Add seasoning and hot sauce, if desired. Serve hot over rice or with cornbread. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
