Ingredients
7 cups okra
¾ cup whole wheat pastry flour
¾ cup oil
1 medium onion, minced
1 large bell pepper, minced
4 stalks celery, minced
3 tomatoes, diced
10 cups water
1 Tbsp. salt
1 Tbsp. paprika
1 tsp. filé
¼ tsp. cayenne
Filé, to garnish
Instructions
• In a dry skillet, fry the okra until lightly browned. Set aside.
• In a separate skillet, make a roux by toasting the flour then adding the oil and stirring constantly until browned (almost burnt). Add the onion, bell pepper, celery, and tomatoes and sauté for 10 minutes, stirring constantly. Add the okra, water, salt, and spices. Bring to a boil, lower to medium heat, and cook for 45 minutes.
• Serve over rice, sprinkling each serving with about ¼ teaspoonful filé.
Top Tip: To add the taste of the sea to your gumbo or other “fish” dishes, check out the faux seafood from May Wah Healthy Vegetarian Food-everything from veggie shrimp and scallops to mock lobster. For information, visit May Wah’s Web site.
Makes 6 to 8 servings
