Vegetable Gumbo {Recipe}

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Vegetable Gumbo
adapted from Vegetarian Time's Vegetarian Gumbo and Taste of Home's Sunday Gumbo

  • 3 Tbs. vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small red bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes (I used 1 can of stewed tomatoes and 1 can of diced tomatoes)
  • 2 cups frozen green beans
  • 3 carrots, sliced
  • 2 parsnips, diced
  • 1 - 2 cups frozen sliced okra
  • 32 oz. low-sodium chicken stock
  • 1 tsp. minced garlic
  • 2 tsp. dried thyme
  • 1 tsp. dried oregano
  • Zatarain's Creole Seasoning (to taste)
  • TryMe Cajun Sunshine Hot Pepper Sauce (or another hot sauce of your choice) (to taste)
  • salt and black pepper to taste
  • cooked brown rice
1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Add garlic, carrots, and parnsips, and saute for a couple of minutes.  Stir in all remaining ingredients (except beans and okra) and chicken broth. Add seasonings except salt, black pepper, and hot sauce.  Reduce heat to medium-low, cover, and cook 20 minutes.  Add green beans and remaining seasonings.  When all vegetables are almost done, add in okra.  Adjust seasonings if necessary.  Serve over rice.

Bon Appetit,

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  1. Mmmm! I printed this one! You know I love a good veggie dish! :)

  2. That sounds so good for a cold day like today. Love all those vegetables!

  3. Oh it looks so tasty! I really want to try this healthy recipe. Thanks for Sharing Elizabeth :)
    I hope you're doing well.


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