Indulge in the soulful flavors of Louisiana with this hearty vegetable gumbo recipe. This classic Cajun dish is a symphony of vegetables, cooked to perfection in a rich, savory broth. The gumbo is packed with okra, tomatoes, bell peppers, celery, onions, and corn, creating a vibrant and colorful feast. Savor the earthy notes of okra, the tangy sweetness of tomatoes, the crisp crunch of bell peppers, and the aromatic essence of celery and onions. Each bite is a delightful journey through the vibrant flavors of Louisiana. This recipe also offers variations for a seafood gumbo, a chicken gumbo, and a spicy gumbo, allowing you to customize it to your taste preferences. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN GUMBO
This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious. I recommend prepping all of your ingredients before you begin to cook the gumbo, so that you can give your full attention to that delicious roux. ;)
Provided by Ali
Time 1h
Number Of Ingredients 17
Steps:
- Heat butter in a large heavy-bottomed pot (I used a Dutch oven) over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
- Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra and garlic until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.
- Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer.
- Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
- Serve warm over rice, garnished with lots of green onions. Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VEGETABLE GUMBO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
VEGETABLE GUMBO
Provided by Food Network
Time 1h15m
Number Of Ingredients 34
Steps:
- 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. 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. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
- Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
- In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.
VEGETARIAN GUMBO
No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
- Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
- Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.
HEARTY VEGETABLE GUMBO
Make and share this Hearty Vegetable Gumbo recipe from Food.com.
Provided by janem123
Categories Gumbo
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Coat a 4-quart Dutch oven with cooking spray and heat over medium heat until hot.
- Add onion, green pepper, celery, and garlic. Cook and stir for 3 minutes or until vegetables are crisp-tender.
- Add tomatoes, tomato juice, beans, parsley, oregano, pepper sauce, and bay leaves. Bring to a boil over medium heat.
- Add rice. Cover and reduce heat to medium-low. Simmer 15 minutes or until rice is tender.
- Add okra and cook, covered, 5 minutes more or until okra is tender. Remove and discard bay leaves.
Nutrition Facts : Calories 247, Fat 1.1, SaturatedFat 0.2, Sodium 480.8, Carbohydrate 51, Fiber 14.3, Sugar 14.6, Protein 13.7
HEARTY VEGETABLE GUMBO
Make and share this Hearty Vegetable Gumbo recipe from Food.com.
Provided by southern chef in lo
Categories Gumbo
Time 40m
Yield 2 cup, 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray 4-quart Dutch oven with cooking spray; heat over medium heat until hot. Add onion, bell pepper, celery and garlic. Cook and stir 3 minutes or until crisp-tender.
- Add stewed tomatoes, tomato juice, beans, parsley, oregano, pepper sauce and bay leaves. Bring to a boil over high heat. Add rice. Cover; reduce heat to medium-low. Simmer 15 minutes or until rice is tender.
- Add okra; cook, covered, 5 minutes more or until okra is tender. Remove and discard bay leaves.
Nutrition Facts : Calories 193, Fat 0.9, SaturatedFat 0.2, Sodium 30.1, Carbohydrate 37.8, Fiber 9.7, Sugar 8.2, Protein 11.9
Tips:
- Use a variety of vegetables to create a flavorful and colorful gumbo. Some good options include okra, bell peppers, onions, celery, and tomatoes.
- Don't be afraid to experiment with different spices and seasonings. Cajun and Creole cuisine is known for its bold flavors, so don't be shy about adding some heat or spice to your gumbo.
- If you're using frozen vegetables, be sure to thaw them before adding them to the gumbo. This will help to prevent the gumbo from becoming watery.
- Serve gumbo with rice, cornbread, or your favorite dipping bread.
Conclusion:
Making a hearty vegetable gumbo is a great way to enjoy a delicious and nutritious meal. With its variety of vegetables, bold flavors, and easy-to-follow instructions, this recipe is sure to become a favorite in your household. So next time you're looking for a satisfying and flavorful soup or stew, give this hearty vegetable gumbo a try.
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