Vegetable Gumbo

(Note there are variations to this recipe for those who want something slightly different, or who cannot get Okra)

My thanks for one of my "Bear" friends in the USA for the basis of this recipe...

Makes 4 to 6 servings

Based on a traditional roux and spiced with a generous hand, this gumbo has all the familiar trappings of the classic versions that help to define New Orleans cooking -- everything except meat, that is.

Instead, a collection of colorful vegetables lies at the heart of it, imbuing the gumbo with a fresh, lively taste.

It may seem contradictory to suggest duck fat for the roux, but it adds an inimitable depth of flavor. If you have some on hand, this is an ideal place to use it. (I didn't have any duck fat, but it was wonderful anyway.)

Ingredients

• 1/4 cup vegetable oil or rendered duck fat
• 1/4 cup flour
• 1 medium onion, finely diced
• 1 leek, finely diced
• 2 celery ribs, finely diced
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 1 large garlic clove, minced
• 2 tablespoons Cajun seasoning blend
• 6 cups vegetable stock or canned broth
• 1/4 pound okra, cut into 1/2-inch thick slices
• 1 chayote squash or medium zucchini, cut into 1/2-inch dice
• 1 cup corn kernels, preferably white
• 3 plum tomatoes, diced
• 1/4 teaspoon salt
• Hot red pepper sauce

Method

1. In a large, heavy saucepan, heat the oil over medium-high heat. When it is almost smoking, whisk in the flour. Cook, stirring constantly, until the mixture turns a rich brown color, 3 to 5 minutes.
2. As soon as the desired color is reached, carefully add the onion, leek, celery and bell peppers; use caution because the hot oil will splatter. Cook, stirring often 3 minutes.
3. Add the garlic and seasoning blend and cook 1 minute longer.
4. Add the broth, okra, squash, corn, tomatoes and salt. Reduce the heat to medium and cook gently until the okra is crisp-tender, about 10 minutes.
5. Season with hot sauce to taste before serving.