Roasted Pepper Gumbo

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0.8 min read
fruits_vegetables pritikin recipe

Roasted Pepper Gumbo

A wonderful Roasted Pepper Gumbo recipe to serve at your next party.
Course: Dinner, Lunch, Main Course, Main Dish, Soup/Stew, Vegetarian
Cuisine: American, International, Vegan, Vegetarian
Yield: 10 people

Materials

  • 2 red pepper
  • 2 gree pepper
  • 2 red or yellow peppers roasted
  • 1/2 head fennel diced
  • 1 leek sliced
  • 1/2 cup garlic chopped
  • 1 cup okra fresh sliced
  • 1/2 chipotle pepper de-seeded & diced
  • 1 carrot diced
  • 3 stalks celery diced
  • 2 tablespoons thyme piced & chopped
  • 3 quarts vegetable stock
  • 1 pint tomato puree (low sodium)
  • 1 teaspoon gumbo file
  • 1 teaspoon coriander ground
  • 1 teaspoon soy souce, low sodium
  • 1.5 teaspoon black peppercorns ground
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Instructions

  • Roast peppers, peel & de-seed. Then dice.
  • Brown all vegetables in a large hot stockpot.
  • Deglaze with tomato sauce and stock.
  • Add seasonings, bring to boil and cook for 1½ hours at a simmer.
  • Thicken with cornstarch & water mixture.
  • Serve hot.
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