Vegetable Gumbo
Hearty Louisiana-style vegetable stew with okra and herbs
Ingredients
Instructions
-
Make the rouxIn a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in flour and cook, stirring constantly, until the roux darkens to a rich chocolate brown color, about 20-25 minutes. Be careful not to burn it.
-
Add the trinityAdd the diced onions, bell peppers, and celery (known as the 'holy trinity' in Cajun cooking) to the roux. Cook until vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for 30 seconds more until fragrant.
-
Season and add liquidStir in the Cajun seasoning, dried thyme, and bay leaf. Gradually add the vegetable broth, stirring constantly to prevent lumps. Add the diced tomatoes with their juice and bring the mixture to a boil.
-
Simmer the gumboReduce heat to low, cover partially, and simmer for 30 minutes, stirring occasionally to prevent sticking. The gumbo should begin to thicken as it cooks.
-
Add remaining vegetablesAdd the sliced okra and diced zucchini to the pot. Continue to simmer for another 15-20 minutes, until the okra is tender but not mushy.
-
Finish and serveTurn off the heat and remove the bay leaf. If using filé powder, stir it in now (never add filé powder while the gumbo is boiling). Let the gumbo rest for 10 minutes. Serve hot over cooked rice in deep bowls.
Nutritional Information
320
Calories
per serving
7
Protein
g per serving
42
Carbohydrates
g per serving
14
Total Fat
g per serving
2
Saturated Fat
g per serving
6
Fiber
g per serving
8
Sugar
g per serving
780
Sodium
mg per serving
35
Vitamin C
% DV per serving
15
Iron
% DV per serving
Vegetable Gumbo is Also Known As
Gumbo aux légumes, Okra Gumbo, Meatless Gumbo or Cajun Vegetable Stew
