Best Quick Vegetable Gumbo Recipes

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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.

VEGETARIAN GUMBO



Vegetarian Gumbo image

This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious. I recommend prepping all of your ingredients before you begin to cook the gumbo, so that you can give your full attention to that delicious roux. ;)

Provided by Ali

Time 1h

Number Of Ingredients 17

1/2 cup butter (or oil)
2/3 cup all-purpose flour
2 medium red bell peppers, cored and diced
2 celery stalks, diced
1 small white onion, peeled and diced
1 cup fresh or frozen chopped okra
5 cloves garlic, minced
3 cups vegetable stock
1 small head of cauliflower, cored and chopped into florets
1 pound (16 ounces) baby bella or button mushrooms, diced
1 (14 ounce) can fire-roasted tomatoes
2 teaspoons Creole or Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon cayenne, or more/less to taste
1 bay leaf
fine sea salt and freshly-cracked black pepper, to taste
optional topping: thinly-sliced green onions

Steps:

  • Heat butter in a large heavy-bottomed pot (I used a Dutch oven) over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
  • Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra and garlic until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.
  • Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer.
  • Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
  • Serve warm over rice, garnished with lots of green onions. Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.

QUICK 'N EASY GUMBO



Quick 'n Easy Gumbo image

Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)

Provided by Rob in Malibu

Categories     Gumbo

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs sausage, preferably spicy Louisiana type
1/2 lb cooked ham, salty southern type
1 lb chicken or 1 lb shrimp, but not both
2 tablespoons extra virgin olive oil
4 tablespoons garlic, crushed
1 cup onion white, chopped
1 cup green onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 cup okra, chopped
1 cup roma tomato, chopped
3 cups chicken broth
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons pepper
2 tablespoons flour

Steps:

  • Pour a glass of nice red wine and have a drink.
  • Put some Italian opera on the stereo and turn volume up.
  • Start a big pot of rice, I prefer white rice to serve this gumbo over.
  • Rice is on the top shelf to the right.
  • Cut meat into nice bite-sized slices, keeping fingers clear of blade.
  • Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
  • Try not to eat too much of the meat while you cook or allow family members to.
  • Precooked meats like the pork will speed process.
  • Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
  • Never under cook chicken.
  • Saute until lightly browned.
  • Add broth to the pot and bring to a boil.
  • Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
  • Toss in spices last.
  • Cook over medium heat until all ingredients are blended and cooked to your liking.
  • Not over cooked or too soft is how I like it.
  • Maybe fifteen minutes tops.
  • The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
  • Now taste your results being careful not to burn your tongue no matter how hungry you are.
  • You're going to need that tongue later.
  • Add ingredients according to your liking.
  • I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
  • Don't make it too spicy or your wife will not enjoy it.
  • Serve over rice in big bowls.
  • Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
  • You can now add more Tabasco to your own bowl and give your wife a wink.
  • Turn off the TV and try talking to each other for a change.
  • Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
  • Enjoy!

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.

VEGETARIAN GUMBO



Vegetarian Gumbo image

No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Number Of Ingredients 13

2 tablespoons safflower oil
2 tablespoons unbleached all-purpose flour
1 small onion, cut into 1/4-inch pieces (1 1/2 cups)
2 celery stalks, cut into 1/4-inch pieces (1 cup)
1 orange or red bell pepper, cut into 1/2-inch pieces (1 cup)
Kosher salt
1 can (14 ounces) diced tomatoes, drained
1 1/2 teaspoons Creole seasoning, such as Tony Chachere's
4 cups vegetable broth
8 ounces okra, cut into 1/4-inch rounds (2 cups)
1 yellow squash, quartered lengthwise and chopped (2 cups)
1 can (14 ounces) black-eyed peas, rinsed and drained
Steamed white rice and sliced scallions, for serving

Steps:

  • In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
  • Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
  • Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.

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

Time 1h15m

Number Of Ingredients 34

1 clove garlic, chopped
1/4 cup corn
1 red pepper, large dice
1 green pepper, large dice
2 celery sticks, large dice
1 onion, large dice
1/2 cup okra, large slice
1 gallon vegetable stock, recipe follows
1/4 cup brown roux
1/2 (8-ounce) can whole peeled plum tomatoes
2 tablespoons each thyme, sage, rosemary
2 tablespoons seafood spice
2 tablespoons sassafrass leaves
Lemon juice, to taste
1 1/2 tablespoons chile paste
Salt and pepper, to taste
2 tablespoons vegetable oil
1/4 cup okra, sliced
1/4 cup tomatoes, skinned, seeded, diced
1/4 cup corn
1/4 cup spaghetti squash
1 red pepper, diced
1 green pepper, diced
1 ounce thyme, chopped
1 ounce sage, chopped
1 ounce rosemary, chopped
Salt and pepper, to taste
3 carrots, large dice
2 stalks celery, large dice
2 cups mushroom stems
2 bay leaves
1 1/2 onion, large dice
1/2 bunch parsley stems
1 gallon water

Steps:

  • Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
  • Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
  • In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.

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.

VEGETARIAN GUMBO



Vegetarian Gumbo image

This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the "holy trinity" of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.

Provided by Vallery Lomas

Categories     dinner, soups and stews, main course

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 (10- to 16-ounce) bag frozen sliced okra
Kosher salt and black pepper
5 tablespoons unsalted butter or vegetable oil
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 celery ribs, thinly sliced
1/2 green bell pepper, diced
3 garlic cloves, minced
1 teaspoon Creole seasoning, plus more to taste
1 teaspoon Old Bay seasoning
1 (14-ounce) can diced tomatoes with their juices
3 cups vegetable or chicken stock, plus more as needed
1/2 cup red lentils
1 tablespoon hot sauce, plus more to taste
2 teaspoons liquid smoke (optional)
Cooked white rice or quinoa, for serving

Steps:

  • Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
  • As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
  • Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
  • Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
  • Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

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