The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.
Provided by JessMacintyre
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to broil.
- Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
- Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
- Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
- Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.7 g, Fat 11.8 g, Fiber 8.8 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 885.8 mg, Sugar 8.4 g
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Nankula Susan
susannankula35@yahoo.comI love this gumbo! It's my go-to recipe when I'm looking for a hearty and flavorful meal.
Amadu Yakubu
ayakubu@hotmail.comThis gumbo is a great dish to serve at a party. It's easy to make ahead of time, and it's always a crowd-pleaser.
Spencer Phelps
spencer8@aol.comThis gumbo is a great way to get your kids to eat their vegetables. My kids love the smoky flavor of the fire-roasted tomatoes.
islam fouda
fouda-islam@gmail.comI love that this gumbo is made with vegetable broth. It makes it a healthy and flavorful dish.
Karuna Rana
ranak@yahoo.comThis gumbo is a great way to use up leftover rice. I always have some leftover rice in the fridge, and this is a great way to use it up.
dominic mwilu
mwiludominic30@hotmail.frThis gumbo is a great make-ahead meal. I often make a big batch on the weekend and then reheat it throughout the week.
Saram Bhatti
saram_bhatti52@aol.comI love the addition of the okra and corn in this gumbo. It gives it a nice texture and flavor.
Shayne Mead
mead_shayne@yahoo.comThis gumbo is a great way to warm up on a cold day.
Fatma Hlal
f.hlal@gmail.comThis gumbo is so easy to make, and it's always delicious. I love that I can use whatever vegetables I have on hand.
gabi
gabi@aol.comI'm not a vegetarian, but I really enjoyed this gumbo. It's a great way to get your vegetables in.
Lady Foffa
f_l27@yahoo.comThis is my favorite gumbo recipe! It's always a crowd-pleaser.
mdjahid hasan
hasan.m66@hotmail.comI made this gumbo for a potluck, and it was a huge hit. Everyone loved the smoky flavor of the fire-roasted tomatoes.
abou kamal
kamal63@yahoo.comThis gumbo is a great way to use up leftover vegetables. I added some chopped greens and kale, and it turned out great.
Bernadette Woodall
bw47@gmail.comI love this gumbo! It's so flavorful and satisfying. I always make a big batch and freeze the leftovers for later.
Sambesiwe Dingela
s39@gmail.comThis was my first time making gumbo, and it turned out great! I followed the recipe exactly, and it was easy to follow. The gumbo was flavorful and hearty.
Honey Shah
h.shah@yahoo.comI've made this gumbo several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's always delicious.
Natiq Gul
natiq@hotmail.comThis gumbo was easy to make and turned out great! I used a variety of vegetables that I had on hand, and it all came together perfectly. The fire-roasted tomatoes added a nice touch of smokiness.
Irene Kaye
k.i49@hotmail.comI'm not a vegetarian, but I really enjoyed this gumbo. The vegetable broth was flavorful, and the addition of the okra and corn gave it a nice texture. I would definitely make this again.
Person person (Fish)
person_p6@yahoo.comThis vegetarian gumbo was a hit with my family! The flavors were rich and complex, and the vegetables were cooked perfectly. I especially loved the addition of the fire-roasted tomatoes, which gave the dish a lovely smoky flavor.