Creole Vegetable Gumbo (Printer-friendly)
A vibrant, hearty Louisiana stew brimming with seasonal vegetables, classic Creole spices, and a savory roux. Perfect served over rice.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 cups okra, sliced (fresh or frozen)
08 - 2 medium tomatoes, diced
09 - 1 small zucchini, diced
10 - 1 cup corn kernels (fresh or frozen)
11 - 1 cup carrots, diced
→ Roux
12 - 1/4 cup vegetable oil
13 - 1/4 cup all-purpose flour
→ Broth and Seasoning
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon cayenne pepper
18 - 2 bay leaves
19 - 1 teaspoon salt
20 - 1/2 teaspoon black pepper
21 - 4 cups vegetable broth
22 - 1 tablespoon soy sauce
→ Garnish and Serving
23 - 2 tablespoons fresh parsley, chopped
24 - 2 green onions, sliced
25 - Cooked white rice, for serving
26 - Hot sauce, to taste (optional)
# How to Prepare:
01 - Chop all vegetables to streamline the cooking process.
02 - In a large, heavy-bottomed pot over medium heat, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour. Stir constantly for 8–10 minutes until the mixture achieves a deep golden brown hue, exercising caution to prevent burning.
03 - Add the chopped onion, bell peppers, celery, and minced garlic to the roux. Cook, stirring frequently, for 5 minutes until softened.
04 - Stir in the sliced okra and continue to cook for an additional 5 minutes, allowing it to diminish its inherent sliminess.
05 - Introduce the diced tomatoes, zucchini, corn kernels, and carrots. Cook for 3 minutes, stirring occasionally.
06 - Sprinkle in the smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaves, salt, and black pepper. Mix thoroughly to combine.
07 - Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring periodically, until the vegetables are tender and the flavors have fully melded.
08 - Taste and adjust seasoning as necessary. Carefully remove and discard the bay leaves.
09 - Serve the hot gumbo over cooked white rice. Garnish with fresh chopped parsley, sliced green onions, and a dash of hot sauce if desired.
# Expert Advice:
01 -
- You get all the rich, complex flavors of classic gumbo without needing any meat or seafood.
- It&s incredibly versatile – feel free to swap in whatever seasonal vegetables you have on hand.
02 -
- Never, ever walk away from your roux. It can go from perfectly golden to burnt in a blink, and a burnt roux means starting over.
- Using fresh, in-season vegetables really does make a noticeable difference in the vibrancy and flavor of this gumbo.
03 -
- If you find your gumbo is a bit too thick, add a splash more vegetable broth until it reaches your desired consistency.
- For an even deeper flavor, consider making your own vegetable broth from scratch – it makes a world of difference.