A hearty vegetarian gumbo delicious when served in a bowl or over rice.
Vegetarian Gumbo
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Prep:
40 min. -
Cook:
25 min. -
Serves:
16
Recipes
Recipe tags: vegetable base, moderate difficulty, main, vegetarian, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | olive oil |
| 1 cup | finely chopped yellow onion |
| 2 | ribs celery, peeled and thinly sliced (about 1 cup) |
| 1 | green bell pepper, stemmed, seeded and chopped |
| 8 cups | water |
| 1½ Tbsp | Better Than Bouillon® Organic Seasoned Vegetable Base |
| 2 cans | (5.5-ounce) spicy tomato sauce |
| 1 can | (28-ounce) petite tomatoes, undrained |
| 1 can | (15-ounce) black beans, rinsed and drained |
| 1 can | (15-ounce) red beans, rinsed and drained |
| 2 cups | frozen cut okra, rinsed and drained |
| 1½ cups | frozen whole kernel corn, rinsed and drained |
| 1 tsp | mesquite liquid smoke |
| ½ tsp | ground thyme |
| 1¼ tsp | salt |
| 1 tsp | Cajun seasoning |
| 3 | bay leaves |
| ½ cup | uncooked long grain white rice, rinsed and drained (set aside)* |
| 2 Tbsp | gumbo filé powder |
| The Original “Louisiana” Brand Hot Sauce™, to taste | |
| pepper | |
| salt |
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.