Name: Classic gumbo
Yield: 1
Ingredients: 2 cups chopped onion (1 medium); 2 cups chopped celery (about 4 large stalks); 1½ cups chopped green bell pepper (about 1 large); ½ cup diced red bell pepper (about 1 small); ½ cup minced garlic; 8 cups vegetable broth; 1 x 14.5-ounce can fire-roasted diced tomatoes; 1 cup diced fresh tomatoes; ½ cup red wine; 1 tablespoon tamari; 1 tablespoon tomato paste; 1 tablespoon ume plum vinegar; 1 tablespoon vegan Worcestershire sauce; 2 tablespoons + ½ cup chopped fresh parsley plus more for garnish; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon minced jalapeño pepper (optional); 1 teaspoon stone-ground mustard or Creole mustard; 1 teaspoon liquid smoke; 1 cup peanut oil; 1¼ cups all-purpose flour; 6 to 8 bay leaves; ½ cup chopped green onions plus more for garnish; 2 to 3 cups chopped okra or desired amount; sea salt; freshly cracked black pepper; 3 to 4 cups cooked rice for serving; ½ cup nutritional yeast; 1 tablespoon onion powder; 1 tablespoon garlic powder

Classic gumbo

0 Likes

Beginner's gumbo recipe with endless customization options. Upgrade with savory proteins like Barley Sausage or Smoky Baked Tofu. For a veggie-packed twist, add artichoke hearts, carrots, squash, or zucchini.

Instructions:

Combine onion, celery, bell peppers, and garlic in a bowl. Transfer 1½ cups of the mixture to a separate bowl for later use. Set both bowls aside. In a large bowl, mix vegetable broth, canned tomatoes, fresh tomatoes, wine, tamari, tomato paste, vinegar, Worcestershire sauce, parsley, oregano, thyme, jalapeño (if using), mustard, and liquid smoke. Set aside. In a greased cast-iron skillet, heat peanut oil over medium-high heat. Add flour and stir constantly until dark brown, about 15-20 minutes. Reduce heat, add the larger portion of onion mixture, and cook until vegetables are soft, about 5-7 minutes. Combine Creole spice blend in a small bowl, then add to vegetables and cook for 5 more minutes. Transfer the mixture to a large stockpot, add bay leaves, bring to a boil, and simmer uncovered for 10 minutes. Reduce heat, simmer for 40 minutes, then add green onions, okra, parsley, and reserved onion mixture. Add water if needed, simmer for 20 more minutes, season with salt, pepper, and cayenne to taste. Serve gumbo in bowls over cooked rice, garnish with parsley and green onions.

We use cookies

Similar Recipes

Husband's Grandmother's Shrimp Gumbo

Slow Cooker Chicken and Sausage Gumbo

Good New Orleans Creole Gumbo

Merwin's Shrimp Gumbo

Sloppy Joes I