1/4 cup brown rice
1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
1 tablespoon white flour
1 cup vegetable bouillon
1 (14 ounce) can diced tomatoes
3/4 cup red beans
1/2 cup okra, cut into 1/2" slices
1/2 cup bell pepper, diced
1 stalk celery, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
hot sauce, to taste (I use Tabasco)
1. Cook the brown rice according to package directions, and set to the side. Using a large sauce pan, saute the onion in the vegetable oil for 3 to 4 minutes. Add the garlic and saute 1 more minute. Next add the flour and stir until it is fully mixed with the oil.
2. Add the vegetable bouillon, tomatoes, red beans, brown rice, okra, bell pepper, and celery. Let this simmer for 15 minutes or so until the bell peppers are completely cooked.
3. Add the salt, black pepper, and 3 or 4 shakes hot sauce. Stir once more.
Serve with crackers and more hot sauce.
Source of recipe: This recipe came about many years ago after a trip to New Orleans. We liked the gumbo, and after many experiments, we finally wrote down the recipe that we developed as you see it now.