2 cups frozen okra, I used frozen from the summer garden
2 cups chopped kale, organic
2 tablespoons salt
1 teaspoons cayenne pepper
1 Tablespoon parsley, chopped
Tony's Cajun seasoning to taste
Instructions
Make the roux. Add 1 cup flour and 1 cup oil to a skillet. Stir until smooth. Keep stirring until it's the color of milk chocolate. Set aside. This is the same roux I use for all Cajun dishes.
Saute' onion, bell pepper, garlic in a skillet.
Add the saute' to a stock pot. Add okra and kale.
Fill stock pot with water and start to simmer.
When the water reduces to about ½ of the stock pot, add the chopped green onions and parsley.
Serve with a scoop of potato salad in the middle of the bowl.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/green-gumbo-with-potato-salad/