Vegetable Gumbo

Ingredients

1 Tbsp. gumbo file
1 bunch scallions, sliced
2 zucchini, medium diced
½ lb. okra, sliced
2 green peppers, medium diced
1 red pepper, medium diced
12 oz. portabella mushrooms, sliced
3 ears corn, kernels cut off
1 Tbsp. Garlic in Oil
¼ cup olive oil
2 medium onions, small diced
4 tomatoes, medium diced
3 cups prepared Liquid Vegetable Consommé Prep
2 tsp. oregano
2 Tbsp tomato paste
1 tsp. thyme
1-14½ oz. can diced tomatoes in juice
2 bay leaves
6-8 oz. brown roux
2 Tbsp. chopped parsley

Instructions

(yields 1½-2 gallons)

Heat oil and sauté onion, Garlic in Oil, okra, tomatoes, corn, red and green peppers, mushrooms, squash, zucchini, and scallions for 3-5 minutes. Add diced tomatoes, paste and Liquid Chicken Consommé Prep. Bring to a simmer and add oregano, thyme, parsley and bay leaves. Simmer for 10-15 minutes. Mix in roux and simmer an additional 10 minutes. Add file powder and remove from heat. Serve as is or over rice or pasta.