Louisiana Okra Gumbo

Yield: 6 servings.

Ingredients:

• 1 cup all - purpose flour
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1 pound fresh okra, tops removed, chopped into1/2-inch pieces (about 4 cups)
• Kernels cut from 3 ears of corn (about 3 cups)
• 1 28-ounce can of plum tomatoes, chopped (reserve liquid)
• 1/2 cup vegetable oil
• 5 cups vegetable stock
• 1/2 tablespoon minced garlic
• 3 tablespoons minced parsley

Seasoning ingredients:

• 1 tablespoon Kosher salt
• 11/2 teaspoons paprika
• 11/2 teaspoons dried thyme
• 11/2 teaspoons dried basil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1 bay leaf

Directions:

1. Preheat oven to 400 degrees F.
2. Spread flour evenly over baking sheet. Bake for 30 minutes, or until flour is red-brown. Transfer to a measuring cup and crush any lumps with a fork.
3. Combine onions, green pepper and celery and set aside.
4. Combine okra, corn and tomatoes and set aside.
5. Combine the seasoning ingredients and set aside.
6. Heat oil in a heavy-bottomed soup pot. When hot, after about 2 minutes, whisk in flour and 11/2 cups stock. Whisk briskly until all lumps are smoothed.
7. Add the onion mixture and seasonings. Cook for 3 minutes, stirring occasionally.
8. Add the rest of the stock and bring to a boil. Add the okra mixture and the reserved tomato juice. Simmer for about 10 minutes. Remove the bay leaf, add garlic and parsley, and serve.