Vegetable Gumbo Recipe

Name: Vegetable Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 clove garlic, chopped; 1/4 cup corn; 1 red pepper, large dice; 1 green pepper, large dice; 2 celery sticks, large dice; 1 onion, large dice; 1/2 cup okra, large slice; 1 gallon vegetable stock, recipe follows; 1/4 cup brown roux; 1/2 (8 ounce) can whole peeled plum tomatoes; 2 tablespoons each thyme, sage, rosemary; 2 tablespoons seafood spice; 2 tablespoons sassafrass leaves; Lemon juice, to taste; 1 1/2 tablespoons chile paste; Salt and pepper, to taste; 2 tablespoons vegetable oil; 1/4 cup okra, sliced; 1/4 cup tomatoes, skinned, seeded, diced; 1/4 cup corn; 1/4 cup spaghetti squash; 1 red pepper, diced; 1 green pepper, diced; 1 ounce thyme, chopped; 1 ounce sage, chopped; 1 ounce rosemary, chopped; Salt and pepper, to taste; 3 carrots, large dice; 2 stalks celery, large dice; 2 cups mushroom stems

Servings: persons

1 clove garlic, chopped
1/4 cup corn
1 red pepper, large dice
1 green pepper, large dice
2 celery sticks, large dice
1 onion, large dice
1/2 cup okra, large slice
1 gallon vegetable stock, recipe follows
1/4 cup brown roux
1/2 (8 ounce) can whole peeled plum tomatoes
2 tablespoons each thyme, sage, rosemary
2 tablespoons seafood spice
2 tablespoons sassafrass leaves
Lemon juice, to taste
1 1/2 tablespoons chile paste
Salt and pepper, to taste
2 tablespoons vegetable oil
1/4 cup okra, sliced
1/4 cup tomatoes, skinned, seeded, diced
1/4 cup corn
1/4 cup spaghetti squash
1 red pepper, diced
1 green pepper, diced
1 ounce thyme, chopped
1 ounce sage, chopped
1 ounce rosemary, chopped
Salt and pepper, to taste
3 carrots, large dice
2 stalks celery, large dice
2 cups mushroom stems
2 bay leaves
1 1/2 onion, large dice
1/2 bunch parsley stems
1 gallon water

1
Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer.
2
When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid.
3
Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste.
4
Simmer 10 minutes or until desired taste.
5
In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
6
Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes.
7
Add your creole sauce, bring to a simmer and let simmer for five minutes.
8
Add your herbs and let simmer for another 2 to 3 minutes.
9
In a large stock pot, over high heat, place all ingredients and bring to a boil.
10
Reduce heat and simmer stock for 45 minutes.
11
Strain the liquid and set aside.

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 34 ingredients. The key ingredients include: 1 clove garlic, chopped, 1/4 cup corn, 1 red pepper, large dice, 1 green pepper, large dice, and more.

Yes, Vegetable Gumbo falls under the Seafood 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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