Chef Martin will be guest hosting this weeks Chef’s Corner and making his Veggie Gumbo. See the recipe below.

Vegetable Gumbo

Ingredients:

¼ cup vegetable oil (preferably olive oil)

½ cup all-purpose flour

5 large cloves garlic, chopped

1 onion, chopped

2 large Bell Peppers

2 cups chopped okra (ladies fingers)

2 cup chopped tomatoes

1 tablespoon oregano

2 bay leaves

Salt and pepper to taste

2 tablespoon soy sauce or Worcestershire sauce

1-2 teaspoon smoked paprika or red chili powder

2 cups vegetable broth

Directions:

Heat the vegetable oil in a large pot over medium heat. Add the flour to hot oil and stir constantly until dark brown (about 5 minutes). Add the onion, Bell peppers and garlic, salt and pepper and mix with the roux. Sauté until onions soften. Add bay leaves, oregano, soy or Worcestershire sauce, paprika or chili powder… stirring for a minute. Add chopped tomatoes and okra. Reduce heat to low, cover and cook, stirring occasionally, until the vegetables soften, 10-12 minutes.

Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil and then simmer until vegetables are cooked.

Serve over rice.