Shrimp or Vegan Gumbo (serves 4)

This vegetarian version is perfect for days of abstinence and meatless Fridays. It’s quick and easy, uses a small amount of shrimp and makes up the difference in substance with garden fresh vegetables. You can even omit the shrimp altogether to make the dish vegan. The addition of fresh basil and dry white wine imparts a slightly sweet finish to this otherwise spicy dish. Interestingly, left-overs (if there are any!) acquire a savory flavor. ~ Glyn

Gumbo (serves 4)
¼ c olive oil
1 medium onion, chopped
1 large clove garlic, chopped
2 stalks celery, thinly sliced
1 medium red pepper, diced
1 medium green pepper, diced
2 cups diced tomatoes
8 oz sliced fresh okra
Salt, pepper
Crushed red pepper
½ c dry white wine
¼ c chopped fresh basil

8 oz shrimp, peeled and deveined (omit if you are making a vegan dish)

1 tsp file gumbo powder

1 c jasmine rice, cooked

Tabasco sauce (optional)
Sliced Green onions

Saute the onion, garlic, celery, and peppers in the olive oil until softened and lightly browned. Add the okra and cook 1-2 minutes. Add the tomatoes, salt and peppers and bring to boil. Reduce the heat, add the wine and the basil. Cover and simmer 30 minutes.

Meanwhile make the rice.

Correct the seasoning, adding hot sauce if desired. Bring to a medium boil. If the sauce is too thin, boil for several minutes to reduce. Add the shrimp and cook till pink and just cooked through. Stir in the file gumbo powder and serve over rice. Top with sliced green onion.