2 tsp. Vegetable Oil
3 large ribs of Celery
1 Large Spanish Onion, diced
1/8 tsp Black Ground Pepper
1/8 tsp Crushed Red Pepper
1 gallon College Inn Beef Broth
3 Bell Peppers
1 1/2 lbs. Fresh Okra (diced)
3, 15 oz. cans Chopped Tomatoes with Juice
Tobasco Sauce (to taste)
Salt & Pepper (to taste)
1 1/2 cups Cooked White Rice
1. In large stock
pot sauté onions and celery in vegetable oil until onions are clear
2. Add crushed red pepper, black pepper, bell peppers, okra and tomatoes
3. Add beef broth and cook until okra is to desired texture (al dente is
suggested)
4. Add Tabasco, salt and pepper
5. Finish by adding white rice to each serving
Serves 12