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Fire Roasted Vegetarian Gumbo
Fire Roasted Vegetarian Gumbo
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Spicy Cajun-seasoned vegetables simmered in fire-roasted tomato broth for a flavorful vegetarian gumbo.
Ingredients:
  • 1 serrano pepper
  • 1 banana pepper
  • 1 small jalapeno chile pepper
  • 0.25 cup canola oil
  • 2 tablespoons canola oil
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 3 green bell peppers, chopped
  • 1 quart vegetable broth
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon smoked paprika
  • 1 tablespoon file powder
  • 1 cup fire-roasted tomatoes
  • 1 sweet potato, peeled and cubed
  • 1 parsnip, peeled and cubed
  • 1 cup canned red beans, rinsed and drained
  • 1 cup canned black-eyed peas, rinsed and drained
  • 2 cups frozen cut okra, thawed
Instructions:
  • Broil the oven until it's preheated.
  • Place serrano, banana, and jalapeno chile peppers on a baking sheet and broil in the oven until the skins blacken and blister, about 4 to 5 minutes. Then, continue broiling until all sides are blackened. Once done, transfer the peppers to a sealed paper bag to steam for 15 to 20 minutes. Afterward, peel off the crispy black skin, remove stems and seeds, coarsely chop the peppers, and place in a bowl.
  • In a large skillet over medium heat, heat the canola oil until a pinch of flour sprinkled over it just starts to bubble. Whisk in the remaining flour and cook, stirring constantly, until the mixture is well blended and turns dark brown, about 20 minutes. Remove from heat when it reaches the desired color.
  • Heat 2 tablespoons of canola oil in a deep soup pot over medium-high heat until it shimmers. Add celery, half of the onions, and bell peppers, and cook until vegetables are tender and onion is transparent, about 5 minutes. Stir in 1/4 cup of vegetable broth, cover, and simmer until most of the liquid evaporates, 10 to 15 minutes.
  • Combine the serrano, banana, and jalapeno chile peppers, along with the raw bell peppers, onions, garlic, Cajun seasoning, smoked paprika, and file powder with the cooked vegetables. Mix in the roux and 1 cup of stock until roux dissolves. Cover and simmer for 5 minutes. Add tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered for an additional 30 minutes. Season with salt and pepper to taste.

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