FRESH VEGGIE GUMBO

• 2 ears fresh corn
• 2 cups diced eggplants
• 2 cups sliced okra
• 10 cherry tomatoes or 10 grape tomatoes, sliced in half
• 1 yellow and 1 red bell pepper, chopped
• 1 bunch celery, chopped
• 1 sweet onion, chopped
• 12 cup butter
• 12 cup all-purpose flour
• 1 tablespoon creole seasoning
• 1 teaspoon salt
• 2 cups vegetable stock
• 34 cup dry white wine
• 1 tablespoon olive oil

1. cut corn off the cobs and saute for 3 minutes in olive oil.
2. add eggplant and saute 2 minutes more.
3. add vegetable stock and the okra and saute for 2 minutes.
4. add tomatoes and turn heat to low.
5. in a black skillet, melt butter over medium high heat and add flour stirring constantly for 10 minutes until thick and bubbly, DO NOT BURN.
6. celery, onion and peppers and saute until slightly soft and onions are transparant.
7. add salt and creole seasoning and transfer to a soup pot.
8. add 1- 2 cups water and the sauteed veggies and the creole sauce
9. bring to a boil then reduce heat to simmer for 10 minutes.
10. add 3/4 cups white wine and simmer 5 minutes longer.
11. Serve in large bowls over rice with crusty french bread slices.

corn, eggplants, okra, tomatoes, red bell pepper, celery, sweet onion, butter, flour, creole seasoning, salt, vegetable stock, white wine, olive oil

Taken from www.food.com/recipe/fresh-veggie-gumbo-518404 (may not work)