Veggie Gumbo has become one of our new family favorites. It is so warm and filling with just enough spice. This time of year I use frozen okra, but in the summer it would great with fresh. Feel free to add more spice if you like it. My husband and I just add hot sauce at the table because the kids don’t like spice like we do.
Vegetable Gumbo
Serves 6 -8
2 cups brown rice
3 TBSP canola oil
3 TBSP whole wheat flour (white will work too)
1 onion diced
4 stalks celery chopped
1 green bell pepper diced
2 carrots diced
2 cups okra
1 28oz can diced tomatoes
3 1/2 cups vegetable broth
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1 tsp dried thyme
1 TBSP paprika
1 can chick peas drained and rinsed
Bring 4 cups of water to a boil and add a few pinches of salt. Add in the rice and stir. Turn down to heat to a simmer and cover. Cook the rice for 45 minutes. Remove it from the heat and let it sit covered for 10 minutes.
While the rice is cooking make the gumbo.
In a large pan heat the oil over medium high heat. Add in the flour and whisk it in with the oil. Cook the flour for about 5 minutes stirring frequently. Add in the onion, celery, bell pepper, carrots and okra. Stir until all the veggies are coated in the flour mixture. Lower the heat and cook for about 10 minutes. Add in the tomatoes, vegetable broth, salt, pepper, thyme, paprika and cayenne. Let it simmer all together for about 15-20 minutes, it should get much thicker. Add in the chick peas and cook a few more minutes to heat them through. Serve over the brown rice.
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