No servings information available
½Cup Vegetable Oil ⅓Cup All Purpose Flour 1 Cup Chopped Onion 1 Cup Chopped Green Pepper 1 Cup Chopped Celery 128ozCan Diced Tomato 2CupsFresh or Frozen Green Beans 2 CupsSliced Carrots 1CupDiced Parsnip 1CupSliced Okra Fresh or Frozen 1TBSDried Oregano 1TBS Ground Cumin 1TBSPaprika ½teaspoonCayenne Pepper
No nutrition information available
1. Stir together oil and flour in Dutch oven or heavy bottomed pot until smooth. Cook over high heat 10 minutes or until roux turns dark caramel color, stirring constantly. 2. Add onion, bell pepper and celery. Cook 5 minutes or until vegetables soften, stirring occasionally. Stir in tomatoes, green beans, carrots, parsnip, okra, 4 cups water, oregano, cumin, paprika, cayenne, salt and pepper to taste. Reduce heat to medium-low, cover and cook 40 minutes or until carrots are tender. Serve over rice.