Vegetable Gumbo Recipe

Name: Vegetable Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 pounds greens (collard, mustard or turnip), washed, stemmed; 1/4 cup plus 2 tablespoons vegetable oil; 1/4 cup flour; 2 cups finely chopped onions; 1 cup finely chopped green bell pepper; 1 cup finely chopped celery; 1 (16-ounce) can plum tomatoes, drained, coarsely chopped; 3 bay leaves; 1/4 cup hot sauce; 1 teaspoon file powder; Cayenne pepper, to taste; 1/2 teaspoon dried leaf thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon basil; 1/4 cup chopped parsley; 3 garlic cloves, chopped; 6 cups vegetable stock; Salt and freshly ground black pepper, to taste; 1 (10-ounce) package frozen okra; 1 (16-ounce) can kidney beans, drained, rinsed; 2 cups cooked white rice, warm

Servings: persons

2 pounds greens (collard, mustard or turnip), washed, stemmed
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup flour
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 (16-ounce) can plum tomatoes, drained, coarsely chopped
3 bay leaves
1/4 cup hot sauce
1 teaspoon file powder
Cayenne pepper, to taste
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried oregano
1/2 teaspoon basil
1/4 cup chopped parsley
3 garlic cloves, chopped
6 cups vegetable stock
Salt and freshly ground black pepper, to taste
1 (10-ounce) package frozen okra
1 (16-ounce) can kidney beans, drained, rinsed
2 cups cooked white rice, warm

1
In a medium saucepan add greens and enough water to cover.
2
Bring to a boil and cook for 15 minutes.
3
Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.
4
In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes.
5
Remove from heat and set aside.
6
In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted.
7
Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more.
8
Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes.
9
Add okra, kidney beans and cook for 5 minutes more.
10
Taste for seasoning.
11
Serve with white rice.

No nutrition data on file — estimate from the ingredient list.

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 21 ingredients. The key ingredients include: 2 pounds greens (collard, mustard or turnip), washed, stemmed, 1/4 cup plus 2 tablespoons vegetable oil, 1/4 cup flour, 2 cups finely chopped onions, and more.

Yes, Vegetable Gumbo falls under the General 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.

Vegetable Gumbo

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