Corn Gumbo Recipe
Ingredients
| 1 medium-size yellow onion, peeled and minced | ||
| 1/2 medium-size sweet green pepper, cored, seeded, and chopped fine | ||
| 1 stalk celery, chopped fine | ||
| 2 tablespoons bacon drippings | ||
| Tomatoes seeded | 1 1/2 Cup (16 tbs), coarsely chopped | |
| Whole kernel corn | 2 Cup (16 tbs), frozen | |
| 4-6 baby okra pods, sliced 1/2" thick | ||
| Salt | 1 Teaspoon | |
| 1/4 teaspoon gumbo file | ||
| Pepper | 1/8 Teaspoon | |
Directions
MAKING
1. In a saucepan, add the drippings and heat over a medium high flame.
2. Add onion, green pepper, and celery to drippings when hot and sauté for 8-10 minutes until onion lightly browned and soft.
3. Tip in the tomatoes, corn, okra and sauté lightly for 1 minute.
4. Cover the saucepan with its lid and simmer vegetables for 10 to 15 minutes, stirring occasionally.
5. Season the soup with salt, pepper and gumbo file.
SERVING
6. Ladle the hot soup into warmed soup bowls and serve with crusty bread.
1. In a saucepan, add the drippings and heat over a medium high flame.
2. Add onion, green pepper, and celery to drippings when hot and sauté for 8-10 minutes until onion lightly browned and soft.
3. Tip in the tomatoes, corn, okra and sauté lightly for 1 minute.
4. Cover the saucepan with its lid and simmer vegetables for 10 to 15 minutes, stirring occasionally.
5. Season the soup with salt, pepper and gumbo file.
SERVING
6. Ladle the hot soup into warmed soup bowls and serve with crusty bread.
Chef
