Vegetable Gumbo

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With the addition of Cajun sausage, a half tsp of salt and some Sriracha, this was OK. Without those, it was beyond bland. It's healthy and fast, but be warned that you will be using this as a base and will have to come up with your own seasoning. (And if it's just a base, did I really need a recipe for the idea of combining greens and beans of some sort?

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I make this with our homegrown black-eyed peas and add Cajun seasoning, about two teaspoons to one tablespoon. I make my roux super dark as well. Top this with a hot sauce of your choice and this is a great meal!

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This was a great recipe! The flavors were great together! I will be making this again. My son made it tonight and used Kale. He did not alter the recipe at all.

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This meal turned out better than I expected. I read the comments before I went to the market to get the remaining ingredients I was missing. I concluded it was worth a try because of the simple ingredients and the rave reviews. It seems the few comments that didn't rate favorably were because people did not use the proper ingredients (dry vs. frozen/canned black-eyed peas. Because I usually do things a little different to add my own twist, I added some turkey sausage and used chicken broth instead of vegetable broth. I topped this delicious meal on top of wild rice and couldn't stop chomping until my plate was clean. I will definitely be making this meal again.

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I loved it and it drew raves from my family. Of course, I made a few changes that I will share. I substituted a roasted (under the broiler in my oven red bell pepper and two roasted poblanos for the green pepper. I didn't add them as early as the recipe says to add the green pepper since they were already roasted. I used red chard because that's what was available at the store, and I substituted canned (rinsed and drained black beans for the black eyed peas. I included a quarter of a teaspoon of cayenne pepper since I wasn't sure if my smoked paprika was "hot" as the recipe specified. I served it in a bowl, ladled over a scoop of rice and it was fantastic. This will be put in regular rotation! Thank you Food Network! You always make me look like a master chef!

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Absolutely LOVED this recipe. It added a new twist to vegtables. I opted for kale and collard greens.

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Great recipe! Love the kick that the paprika gives it! I let the black eyed peas thaw before I threw them in and therefore they weren't hard at all. I used the 10 oz. as prescribed and I think I'll add a few more when I make this again!

This is now the second recipe that's called for a roux and then throwing in vegetables. The flour sucks up all the oil and then the vegetables have nothing to simmer in so I always add more oil because I'm scared everything will burn otherwise--what am I doing wrong??

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I love collard greens but used fresh kale instead because it was on sale at my local grocer.Obviously, you must blanch any greens before adding them to any dish otherwise they will carry a bitter taste. I wasn't able to locate any frozen black eye peas so I used canned peas. After putting my servings into a dish I either dashed it with ground black pepper and sea salt or a couple of dashes of hot sauce depending on the family member's preference.
Delicious!!!

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This is one of my absolute favorites. Instead of black-eyed peas, I've always used a can of chickpeas. I also add dashes of red wine vinegar when serving. Easy and healthy. The perfect weeknight meal.

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One of my new favorites! I always end up burning the flour in the beginning, but it turns out ok - I think it's supposed to give the soup a smoky flavor? Anyway, I've made it twice now, and I love it! I've been trying to find a good use for the chard and kale that I get in my produce delivery box and this is it. I also always add extra spice to it: chili powder, Emeril's Bayou Blast seasoning, cayenne pepper - just a couple of dashes each and it makes the soup really spicy! Made a batch last night and I can't wait to get into the leftovers.