Vegetarian Gumbo

40 Min.
35 Min.
16
Ingredients
½
cup uncooked long grain white rice, rinsed and drained (set aside)*
½ cup uncooked long grain white rice, rinsed and drained (set aside)*
1
tablespoon olive oil
1 tablespoon olive oil
1
cup finely chopped yellow onion
1 cup finely chopped yellow onion
2
ribs celery, peeled and thinly sliced (about 1 cup)
2 ribs celery, peeled and thinly sliced (about 1 cup)
1
green bell pepper, stemmed, seeded and chopped
1 green bell pepper, stemmed, seeded and chopped
8
cups water
8 cups water
tablespoons Better Than Bouillon® Organic Seasoned Vegetable Base
1½ tablespoons Better Than Bouillon® Organic Seasoned Vegetable Base
2
(5.5-ounce) cans spicy tomato juice
2 (5.5-ounce) cans spicy tomato juice
1
(28-ounce) can petite tomatoes, undrained
1 (28-ounce) can petite tomatoes, undrained
1
(15-ounce) can black beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1
(15-ounce) can red beans, rinsed and drained
1 (15-ounce) can red beans, rinsed and drained
2
cups frozen cut okra, rinsed and drained
2 cups frozen cut okra, rinsed and drained
cups frozen whole kernel corn, rinsed and drained
1½ cups frozen whole kernel corn, rinsed and drained
1
teaspoon mesquite liquid smoke
1 teaspoon mesquite liquid smoke
½
teaspoon ground thyme
½ teaspoon ground thyme
teaspoon salt
1¼ teaspoon salt
1
teaspoon Cajun seasoning
1 teaspoon Cajun seasoning
3
bay leaves
3 bay leaves
2
tablespoons gumbo filé powder
2 tablespoons gumbo filé powder
The Original “Louisiana” Brand Hot Sauce™, to taste
The Original “Louisiana” Brand Hot Sauce™, to taste
salt
salt
pepper
pepper
Directions
  1. In a large soup pot, heat 1 tablespoon oil over medium heat. Add onion and celery; cook and stir until tender. Add green pepper and stir to combine.
  2. Add water and whisk in Vegetable Base until base is dissolved.
  3. Add tomato juice, tomatoes, beans, okra, corn, liquid smoke, thyme, salt, Cajun seasoning, bay leaves and rice. Stir and bring to a boil.
  4. Reduce heat to medium-low. Simmer uncovered until done, about 10-15 minutes, stirring occasionally.
  5. Add filé powder and stir to combine. Cook until done, about 3 minutes, stirring occasionally.
  6. Add hot sauce; season to taste with salt and pepper; stir to combine.
*Traditionally, gumbo is served over rice. If desired, prepare four cups cooked white rice and serve ¼ cup rice with each bowl of gumbo. Omit adding the rice in step 4 of the directions if serving gumbo over rice.

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