Busters Recipes

Vegetable Gumbo

Yield: 6 servings

1 Onion, chopped
½ Green pepper, diced
2 Ribs Celery, diced
1 Clove garlic, minced
1 lb Okra, sliced, fresh, frozen
1 lb Tomatoes, fresh, or canned
2 cups Corn, fresh, frozen, canned
1 teaspoon Vegetable Bouillon granules
½ cups White Grape Juice
½ cups Water
¼ teaspoon Tabasco sauce
¼ teaspoon Paprika
2 tablespoon Fresh chopped parsley
1 tablespoon Basil or Rosemary, minced
Vegetable coating spray


In a large heavy stew pot, place bouillon and ½ C
white grape juice, onion, green pepper, celery
garlic, cook until tender, 5-7 minutes.

Add other ingredients, cook over low heat,
stirring occasionally to keep from sticking to
bottom.

Cover and simmer gently until corn and okra are
done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife,
then scrape the remaining corn off the cob.

Four ears will make about two cups. If you use
dried herbs, rub them with the palms of your
hands before adding to the pot, this releases
their aroma and goodness.

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