Summer Gumbo Recipe

Name: Summer Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1/4 cup glutinous rice flour; 1 small green bell pepper, diced (1 cup); 1 small onion, diced (1 cup); 1 cup diced celery; 2-3 Tbs. Cajun seasoning; 2 cups low-sodium vegetable broth; 2 Tbs. tomato paste; 2 cloves garlic, minced (2 tsp.); 1 cup raw pecan halves; 2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups); 1 1/2 cups halved radishes; 6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups); 1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick; 3 cups cooked brown or white rice; 6 green onions, thinly sliced (⅔ cup)

Servings: persons

1/4 cup vegetable oil
1/4 cup glutinous rice flour
1 small green bell pepper, diced (1 cup)
1 small onion, diced (1 cup)
1 cup diced celery
2-3 Tbs. Cajun seasoning
2 cups low-sodium vegetable broth
2 Tbs. tomato paste
2 cloves garlic, minced (2 tsp.)
1 cup raw pecan halves
2 small yellow squash or zucchini, cut into 3/4-inch chunks (1 1/2 cups)
1 1/2 cups halved radishes
6 medium carrots, cut into 1/2-inch lengths (1 1/2 cups)
1 cup frozen cut okra or 1 1/2 cups fresh okra pods, cut 1/2-inch thick
3 cups cooked brown or white rice
6 green onions, thinly sliced (⅔ cup)

1
Heat oil in large saucepan or Dutch oven over medium heat.
2
Stir in glutinous rice flour until smooth paste forms.
3
Cook 8 to 10 minutes, or until roux is caramel-colored, stirring constantly.
4
Add bell pepper, onion, and celery, and stir to coat with roux.
5
Stir in 1 cup water and Cajun seasoning, and simmer 1 to 2 minutes, scraping up any stuck-on bits from bottom of pot.
6
Stir in broth, 2 more cups water, tomato paste, and garlic, and season with salt, if desired.
7
Add pecans.
8
Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally.
9
Add squash, radishes, carrots, and okra.
10
Cover, and simmer 15 to 20 minutes more, or until vegetables are tender and sauce is thick and glistening.
11
Serve gumbo over rice, and sprinkle with green onions.

1227

kcal

Calories

Fat

158

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 16 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/4 cup glutinous rice flour, 1 small green bell pepper, diced (1 cup), 1 small onion, diced (1 cup), and more.

Yes, Summer 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.

That's it — enjoy your meal!

Summer Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions