These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley. Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.
Here in sunny LA, there’s a strange phenomenon known as June Gloom- where the days start foggy and end chilly. I moved out here for sunshine, darn it! Where’s the warmth??!! So Jesse and I decided to use a few of the vegetables we had lying around to make a hearty vegetable gumbo. Onion was the first ingredient, which somehow sparked Jesse to have this “gem” of a revelation:
Yeah, that’s my hubby all right. Anyway, not only is this soup rather tasty, it’s also very warm. Mmm…here’s hoping that July brings all the warmth that this former New Yorker dreams about!
Gourmet Garden Gumbo (aka Hearty Vegetable Gumbo)
Prep time: 30 minutes • Cook time: 2 hours • Yields 6-8 Servings
1 medium onion
1 medium green pepper
1 jalapeno pepper (optional)
2 stalks celery
3-4 garlic cloves
2 cups sliced fresh mushrooms
1/3 cup oil
1/3 cup flour
14 oz can diced tomatoes
5 cups vegetable or chicken stock
1 medium carrot, diced
1 medium zucchini or yellow squash, diced
1/2 cup sliced okra (can be frozen)
2 tsp salt
1 bay leaf
2 tsp fresh thyme or 1/2 tsp dried
2 scallions, thinly sliced (optional)
Start by dicing onion, green pepper, jalapeno, celery, garlic. Add to 4 quart pot with oil and sliced mushrooms.
Stir over medium heat for about 10 – 15 min. Stir in flour and keep stirring for 1 min.
Add diced tomatoes and stock. Add diced carrot and zucchini to pot with sliced okra, salt, bay leaf and thyme.
Raise heat to high until it starts to boil. Then lower heat and let simmer for 1 1/2 – 2 hours covered.
Serve with a garnish of thinly sliced scallions if desired.
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