Gumbo

Name: Gumbo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Natural rice; 7-10 Tbsp Salt; 2 Onions; 2 Garlic clove; 1 (approx. 300 g) red pepper; 300 g Okra pods; 1/2 Perennial celery; 1 can(s) (425 ml) Kidney Beans; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 1 can(s) (425 ml) chopped tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp red pepper sauce

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Natural rice
7-10 Tbsp Salt
2 Onions
2 Garlic clove
1 (approx. 300 g) red pepper
300 g Okra pods
1/2 Perennial celery
1 can(s) (425 ml) Kidney Beans
2 TABLESPOONS Oil
1 TABLESPOON Flour
1 can(s) (425 ml) chopped tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp red pepper sauce

Directions

1
Cook rice in boiling salted water according to package instructions. Peel and finely chop onions and garlic. Halve, clean, wash and cut the peppers into short strips. Clean and wash the okra and celery, put the celery green aside.
2
Halve okras lengthwise, cut celery into slices. Pour beans into a sieve, rinse and drain.
3
Heat the oil in a large frying pan. Sauté the onion and garlic until transparent. Add paprika and celery and fry briefly. Dust with flour, sweat while stirring and deglaze with tomatoes and 250 ml water.
4
Cover and cook for about 15 minutes. Stir in the beans and okra about 5 minutes before the end of cooking. Finally season to taste with salt, pepper and pepper sauce.
5
Drain the rice. Finely chop the celery green. Arrange rice with gumbo in bowls, sprinkle with celery green.