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Vegetarian Gumbo Slow Cooked in Clay

March 30, 2017

Vegetarian Gumbo Slow Cooked in Clay

Gumbo is one of those specialty dishes from way out yonder. It’s a New Orleans, spicy awesome, mishmash, sort of like any other stew… but for some reason I don’t ever think I can make that kind of a dish. I spent a few years in the South, so I came to love that style of down-home, spicy cooking. In the past, I would just say, “if I can’t make it at home, I’ll get that when I eat out.”

Well, in California there aren’t that many New Orleans inspired restaurants - at least not that I am aware of. So I’ve had to clear a few hurdles in my mind in regards to what I “can” and “can’t” cook at home. I mean really, what can’t I cook at home? Anything that I would want to eat, right? Somebody makes it. So can I!


  • 1 onion, chopped
  • 1/2 green pepper, diced
  • 2 ribs celery, diced
  • 1 clove garlic, minced
  • 1 lb okra, sliced
  • 2 medium tomatoes, chopped
  • 2 cups corn (fresh, frozen or canned)
  • 1/2 cup white grape juice
  • 1/2 cup broth
  • 1/4 t Tabasco sauce
  • 1/4 t paprika
  • 2 T fresh parsley, chopped
  • 1 T basil or rosemary, minced
  • Salt and pepper to taste
  1. Throw all of your ingredients in the clay pot
  2. Set on “stew” for 1 hour
  3. Serve! Garnish with parsley if desired.
Goes great over rice or pasta!

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