Gumbo is a generic name given to thick, hearty soup, that can be made with just about any ingredient you can imagine. Most gumbos include rice. If no rice is used, then beans are a sure substitute. Gumbos can be vegetarian, or have seafood, meat, and poultry. It truly is a staple dish in a Southern kitchen.

Spicy Vegetable Gumbo

Serves 6 – 8

Ingredients:

4 slices smoked bacon, diced (optional)

¼ cup vegetable oil

1 ½ cups sweet potatoes, diced

2 small sticks celery, diced

1 red pepper, diced

3 cloves garlic, minced

1 jalapeno pepper, diced

1 cup diced onions

1 bay leaf

½ cup all-purpose flour

4 cups vegetable stock, heated

1 ½ cups canned tomato puree

2 cups frozen okra, thawed and diced

¼ cup Worcestershire sauce

4 cups water

Pinch of cayenne

½ cup white long grain rice

1 ½ cups canned black eyed peas

2 tbsp chopped parsley

Salt and freshly ground pepper to taste

Method:

In a large soup pot, over medium-high heat, fry the diced bacon until light golden-brown, and a good amount of bacon fat has rendered. Remove and set aside.

To the same pot, add the vegetable oil and begin to sauté the sweet potatoes, celery, red pepper, garlic, jalapeno, and onion, stirring from time to time, cooking for 6 to 8 minutes.

Next, add the bay leaf and flour, and cook for an additional 6 to 8 minutes, until the flour starts to turn a light sandy-brown.

Add a little hot vegetable stock, the diced tomato, okra, and Worcestershire sauce, and continue to simmer gently while stirring.

Next, add the remainder of the stock and water, cayenne pepper, salt, ground pepper, and lastly, the rice. Cook for 35 to 40 minutes on a gentle simmer.

Add back the fried bacon and continue to cook for an additional 20 to 30 minutes. Add the black eyed peas and chopped parsley, and adjust the seasoning to taste. Simmer gently for an additional 20 minutes, and serve.