Oxmoor House JANUARY 1985
Sauté onion, green pepper, carrots, and celery in butter in a medium Dutch oven until vegetables are tender. Stir in flour; cook over medium heat 5 minutes, stirring constantly. Gradually add next 6 ingredients, stirring constantly; bring to a boil. Reduce heat; cover and simmer 1 hour. Serve over hot cooked rice in individual bowls.
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