FRESH VEGGIE GUMBO Recipe

Name: FRESH VEGGIE GUMBO
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears fresh corn; 2 cups diced eggplants; 2 cups sliced okra; 10 cherry tomatoes or 10 grape tomatoes, sliced in half; 1 yellow and 1 red bell pepper, chopped; 1 bunch celery, chopped; 1 sweet onion, chopped; ½ cup butter; ½ cup all-purpose flour; 1 tablespoon creole seasoning; 1 teaspoon salt; 2 cups vegetable stock; ¾ cup dry white wine; 1 tablespoon olive oil

Servings: persons

2 ears fresh corn
2 cups diced eggplants
2 cups sliced okra
10 cherry tomatoes or 10 grape tomatoes, sliced in half
1 yellow and 1 red bell pepper, chopped
1 bunch celery, chopped
1 sweet onion, chopped
½ cup butter
½ cup all-purpose flour
1 tablespoon creole seasoning
1 teaspoon salt
2 cups vegetable stock
¾ cup dry white wine
1 tablespoon olive oil

1
cut corn off the cobs and saute for 3 minutes in olive oil.
2
add eggplant and saute 2 minutes more.
3
add vegetable stock and the okra and saute for 2 minutes.
4
add tomatoes and turn heat to low.
5
in a black skillet, melt butter over medium high heat and add flour stirring constantly for 10 minutes until thick and bubbly, DO NOT BURN.
6
celery, onion and peppers and saute until slightly soft and onions are transparant.
7
add salt and creole seasoning and transfer to a soup pot.
8
add 1- 2 cups water and the sauteed veggies and the creole sauce
9
bring to a boil then reduce heat to simmer for 10 minutes.
10
add 3/4 cups white wine and simmer 5 minutes longer.
11
Serve in large bowls over rice with crusty french bread slices.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 ears fresh corn, 2 cups diced eggplants, 2 cups sliced okra, 10 cherry tomatoes or 10 grape tomatoes, sliced in half, and more.

Yes, FRESH VEGGIE GUMBO falls under the Vegetarian 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.

That's it — enjoy your meal!

FRESH VEGGIE GUMBO

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions