Best 6 Vegetable Gumbo Recipes

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Indulge in the vibrant flavors of Louisiana with our delectable Vegetable Gumbo, a hearty and flavorful stew that captures the essence of Creole cuisine. This soul-warming dish, brimming with an array of colorful vegetables, is a symphony of textures and tastes that will tantalize your palate. From the tender okra to the sweet bell peppers and the earthy mushrooms, each ingredient contributes its unique character, creating a harmonious blend of flavors. The rich, savory broth, infused with the aromatic trinity of celery, onions, and bell peppers, forms the foundation of this delectable gumbo. Whether you prefer a vegetarian version or one enhanced with the addition of succulent chicken, this versatile recipe offers options to suit every taste preference. Accompanied by fluffy rice or crusty bread, Vegetable Gumbo promises a satisfying and unforgettable dining experience. So, gather your ingredients, embark on this culinary journey, and savor the vibrant flavors of Louisiana's iconic dish.

Let's cook with our recipes!

VEGETABLE GUMBO (CROCK POT)



Vegetable Gumbo (Crock Pot) image

Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories     Gumbo

Time 6h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 -2 onion, chopped
6 stalks celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
1/2 teaspoon peppercorn, cracked
1 bay leaf
1 (28 ounce) can diced tomatoes
1/2 cup brown rice
4 cups vegetable broth or 4 cups chicken broth
2 teaspoons paprika
4 teaspoons lemon juice
salt (optional)
2 cups okra, sliced (I use frozen)
1 green pepper, diced
1 -2 dash hot pepper sauce (Tabasco)

Steps:

  • In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
  • Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
  • Stir in tomatoes and bring to a boil.
  • Transfer to large crock pot insert.
  • Stir in rice and broth.
  • Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
  • Discard bay leaf.
  • In a small cup mix together the paprika and lemon juice.
  • Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
  • Cover and cook on high for 20 minutes or until pepper is tender.
  • Add a dash or two of hot pepper sauce if desired.

VEGETABLE GUMBO



Vegetable Gumbo image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 small onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tablespoon soy sauce or Worcestershire sauce
1 teaspoon smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10-ounce package frozen black-eyed peas
Brown rice, for serving (optional)

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



Vegetable Gumbo image

Veggie gumbo from the Grace Lutheran Church Cookbook I bought at a garage sale. The book doesnt say where Grace Lutheran is, but I thought it sounded great.

Provided by CookbookCarrie

Categories     Gumbo

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 onion, chopped
1/2 green pepper, diced
2 celery ribs, diced
1 clove garlic, minced
1 lb okra, sliced,fresh,frozen
1 lb tomatoes, fresh,or canned
2 cups corn, fresh,frozen,canned
1 teaspoon vegetable bouillon granules
1/2 cup white grape juice
1/2 cup water
1/4 teaspoon Tabasco sauce
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley
1 tablespoon basil or 1 tablespoon rosemary, minced

Steps:

  • Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
  • Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
  • Cover and simmer gently until corn and okra are done.
  • (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.

QUICK VEGETABLE GUMBO



Quick Vegetable Gumbo image

Make and share this Quick Vegetable Gumbo recipe from Food.com.

Provided by Karen From Colorado

Categories     Gumbo

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
2 (14 ounce) cans tomatoes, undrained and chopped
2 cups tomato juice
1 (15 ounce) can red kidney beans, drained and rinsed
1 teaspoon chopped parsley
1/4 teaspoon dried oregano
1/2 teaspoon bottled hot pepper sauce
2 bay leaves
1 1/2 cups quick-cooking brown rice
1 (10 ounce) package frozen okra, thawed and chopped

Steps:

  • Heat oil over med heat in a 4 qt dutch oven until hot.
  • Add bell pepper, celery, onion and garlic.
  • Stir until crisp tender.
  • Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves.
  • Bring to boil over high heat.
  • Add rice.
  • Cover and reduce heat to simmer.
  • Simmer 15 minutes or until rice is cooked.
  • Add okra.
  • Cover and cook 5 minutes longer or until okra is tender.
  • Remove bay leaves.

VEGETABLE GUMBO STEW



Vegetable Gumbo Stew image

Enjoy this traditional vegetable stew - rich in flavor with rice, okra, lima beans, bell pepper and herbs. Perfect if you love African cuisine!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 12

1/4 cup margarine or butter
1/4 cup all-purpose flour
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/2 cup uncooked regular long grain rice
3/4 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen cut okra, thawed and drained
1 package (10 ounces) frozen baby lima beans or black-eyed peas, thawed and drained

Steps:

  • Melt margarine in 3-quart saucepan over medium-low heat. Stir in flour. Cook 10 to 12 minutes, stirring frequently, until deep golden brown. Stir in onion, bell pepper and garlic. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • Gradually add broth, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients except lima beans. Heat to boiling; reduce heat to medium-low. Cook 15 minutes, stirring occasionally.
  • Stir in lima beans. Cook 5 to 10 minutes, stirring occasionally, until lima beans are hot.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 30 mg, Fiber 10 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 720 mg

VEGETABLE GUMBO



Vegetable Gumbo image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

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

Steps:

  • In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.
  • 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. Remove from heat and set aside. 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. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. 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. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.

Tips:

  • Use a variety of vegetables. This will give your gumbo a more complex flavor and texture. Some good choices include okra, bell peppers, celery, onions, and tomatoes.
  • Don't be afraid to experiment with different spices. Gumbo is a very versatile dish, so you can add whatever spices you like. Some popular choices include cayenne pepper, paprika, cumin, and thyme.
  • Cook the gumbo low and slow. This will allow the flavors to develop and meld together. Aim for a simmering temperature of around 180 degrees Fahrenheit.
  • Serve gumbo with rice. This is the traditional way to eat gumbo, and it's a great way to soak up all of the delicious sauce.

Conclusion:

Vegetable gumbo is a delicious and hearty dish that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. So next time you're looking for a new soup recipe, give vegetable gumbo a try. You won't be disappointed!

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