Corn And Black Bean Gumbo

Aug 30, 1995

Cece Sullivan

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

CORN AND BLACK BEAN GUMBO 6 servings

4 ears yellow corn, husks and silk removed

1 cup water

1/2 teaspoon salt, divided

1/2 cup white rice

4 slices bacon, cut into 1/2-inch pieces

1 medium onion, peeled and finely chopped

2 ribs celery, finely chopped

1 medium red bell pepper, stemmed, seeded and finely chopped

2 medium cloves garlic, peeled and minced

1/4 cup flour

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon cayenne pepper

2 (14 1/2-ounce) cans low-sodium chicken broth, plus enough water to equal 4 cups

6 fresh medium-sized okra, sliced 1/4-inch thick

1/2 pound cooked smoked sausages (such as bratwurst), thinly sliced

2 (15-ounce) cans black beans, drained well

1/2 cup finely chopped parsley

Hot pepper sauce, such as Tabasco

1. Bring a large pan of water to the boil, add the corn and time 4 minutes. Drain and rinse briefly with cold water. When cool enough to handle, cut the kernels from the cob; set aside.

2. Combine 1 cup water, 1/4 teaspoon salt and the rice in a medium saucepan. Bring to a boil, stirring well. Continue to boil until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes. When cooked, remove from the heat and keep covered.

3. In a large soup pan, cook the bacon until crisp. Remove the bacon and set aside. Add the onion, celery and bell pepper; saute 4 minutes; add the garlic and continue to saute 1 minute.

4. Stir in the flour and cook until golden, about 4 minutes. Add the cumin, paprika, cayenne, 1/4 teaspoon salt and half of the broth. Simmer 5 minutes.

5. Stir in the remaining broth with the okra and sausage. Simmer 5 minutes. Add the corn, black beans and bacon; simmer 5 minutes. Stir in the parsley and hot pepper sauce to taste.

6. Spoon a little of the rice into each bowl and ladle the gumbo on top.

Data per serving Calories 426 Protein 20g Fat 14g Carbohydrates 58g Sodium 1205mg Saturated fat 5g Monounsaturated fat 6g Polyunsaturated fat 2g Cholesterol 27mg

Adapted from "Dinner's Ready" by Andrew Schloss with Ken Bookman.