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In 1926, the famous U.S. Route 66 was established, its east terminal in Chicago and its west in Los Angeles. The richly diverse cultural enclaves it ran through inspired a variety of media, including songs, visual arts and cooking. The Route 66 Cookbook: Comfort Food from the Mother Road was published in 1926 and contains the following savory recipe.
Middle Road Gumbo
1/2 cup raw-bone rice
7 cups water
1 1/2 teaspoons vegetable bouillion
1/2 cup diced green pepper
1/2 cup celery
1/2 cup diced onion
1 1/2 tablespoons margarine
1 1/2 cups diced tomatoes
1/2 cup chopped green chilies
2 cups tomato sauce
1 teaspoon salt
1 teaspoon pepper
1/2 cup frozen corn
2 cups sliced okra, fresh or frozen
In a skillet, stir-fry rice without oil until golden. In a large pot, combine water and bouillion and bring to a boil. Add rice and simmer. In skillet, saute green pepper, celery, and onion in margarine until tender-crisp. Add tomatoes and chilies and bring to boil. Add rice in soup pot. Add salt, pepper and tomato sauce; simmer until vegetables are tender. Add corn and okra and simmer until done. Garnish servings with parsley if desired.
