Cajun Vegetable Gumbo Recipe

Name: Cajun Vegetable Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs greens, washed and stemmed (collard, mustard, or turnip); 1/4 cup vegetable oil, plus; 2 tablespoons vegetable oil; 1/4 cup flour; 2 large onions, finely diced; 1 green bell pepper, finely diced; 4 stalks celery, finely diced; 1 (16 ounce) can plum tomatoes, drained and coarsely chopped; 1/4 cup liquid hot pepper sauce (such as Texas Pete's); 3 bay leaves; 1 teaspoon file powder (a Cajun spice); 1/8 teaspoon cayenne pepper (to taste); 1 teaspoon thyme; 1 teaspoon oregano; 1/2 teaspoon basil; 1/4 cup fresh parsley, chopped; 3 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper (to taste); 6 cups vegetable broth; 1 (10 ounce) package frozen okra; 1 (16 ounce) can kidney beans, drained and rinsed; 2 cups cooked white rice

Servings: persons

2 lbs greens, washed and stemmed (collard, mustard, or turnip)
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup flour
2 large onions, finely diced
1 green bell pepper, finely diced
4 stalks celery, finely diced
1 (16 ounce) can plum tomatoes, drained and coarsely chopped
1/4 cup liquid hot pepper sauce (such as Texas Pete's)
3 bay leaves
1 teaspoon file powder (a Cajun spice)
1/8 teaspoon cayenne pepper (to taste)
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon basil
1/4 cup fresh parsley, chopped
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper (to taste)
6 cups vegetable broth
1 (10 ounce) package frozen okra
1 (16 ounce) can kidney beans, drained and rinsed
2 cups cooked white rice

1
Place the greens in a large soup pot with enough water to just cover the greens. Bring to a boil and cook for 15 minutes. Drain, reserving 2 cups of the cooking water.
2
On a cutting board, coarsely chop the greens and set aside.
3
In a small saucepan over medium-low heat, whisk 1/4 cup oil and the flour together and cook, stirring constantly, until the roux is a dark reddish-brown, about 15 minutes. Remove the pan from the heat and set aside.
4
In the large soup pot, heat the remaining 2 tablespoons of oil and saute the onions, bell pepper, celery, and tomatoes for about 10 minutes or until the vegetables are wilted.
5
Add the hot sauce, bay leaves, file powder, cayenne, thyme, oregano, basil, parsley, garlic, salt, and pepper and cook for 5 minutes.
6
Add the roux, vegetable or faux chicken broth, and the reserved greens-cooking water, stirring well to blend in the roux.
7
Reduce the heat and simmer, uncovered, for 15 minutes. Add the cooked collard greens, okra, kidney beans, and rice and cook for 5 minutes.
8
Remove the bay leaves and serve warm.

787

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 lbs greens, washed and stemmed (collard, mustard, or turnip), 1/4 cup vegetable oil, plus, 2 tablespoons vegetable oil, 1/4 cup flour, and more.

Yes, Cajun Vegetable Gumbo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Vegetable Gumbo

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