Vegetarian Gumbo

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Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

  • ServingServings

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 3 carrots, sliced (2 cups)
  • 1 parsnip, diced (1 cup)
  • 1 cup fresh or frozen sliced okra, optional
  • 1 Tbs. ground cumin
  • 1 Tbs. paprika
  • 1 Tbs. dried oregano
  • 1/4 tsp. cayenne pepper

Preparation

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. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 216
  • Carbohydrate Content: 21 g
  • Fat Content: 14 g
  • Fiber Content: 6 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 309 mg
  • Sugar Content: 8 g