Winter Gumbo for Thanksgiving

A healthy soup loaded with vegetables and just a little bit of a spicy kick--a great main dish or side for holiday gatherings.

Ingredients:

• 1 cup okra (sliced 1/2 inch)
• 1 cup vidalia onion, diced
• 1 diced green pepper
• 3 stalks celery, diced into 1/4 inch slices
• 1/4 cup olive oil
• 3 tablespoons all-purpose flour
• 3 vine ripened tomatoes, diced
• 1 15 oz can of diced tomatoes
• 2 14 oz cans of chicken broth
• 4 Tablespoons Emeril's Essence
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 teaspoons tabasco
• 2 Tablespoons diced jalapeno peppers (jarred, no seeds)

Directions:

Heat olive oil in the bottom of a large sauce pan on medium high. Sweat the onions, bell pepper, and celery until tender. Add salt, flour and garlic powder. Mix thoroughly until smooth and there are no lumps in the pan. Add chicken broth and canned tomatoes. Bring to a soft boil. Add okra, tomatoes, and jalapeno to the mixture. Add Emeril's essence and tabasco to taste. Lower the heat to low and simmer for two or more hours.

Number of Servings: 10