Serve this great tasting slow cooker gumbo with cornbread or biscuits.
Ingredients:
- 1 cup vegetable broth
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 2 ribs celery, chopped
- 1 garlic clove, minced
- 1 pound okra, sliced, fresh or frozen
- 1 pound tomatoes, chopped, fresh or canned
- 2 cups corn kernels, fresh, frozen, canned
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon paprika
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh basil, minced
- salt and pepper, to taste
- non-stick vegetable coating spray
Preparation:
In crockpot, combine vegetable broth, onion, green pepper, celery, and garlic. Cover and cook on LOW for 3 to 4 hours. Add okra, tomatoes, and corn, along with Tabasco, paprika, parsley, basil, and salt and pepper. Cover and cook 2 to 3 hours longer.
Serves 4 to 6.
Serves 4 to 6.
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