Vegetable Gumbo

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thought it was great..changed it only a bit...i used kale instead of mustard greeens, omitted the okra and added seafood and sausage. I made this years ago when the show first aired and only recently was able to find the recipe again!

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Made this yesterday; a half batch looks to make about 4 big servings at least. I'm in NOLA several times a year and love gumbo; while not quite like any gumbo I've had, it's still a delicious soup. Will definitely make again.

REALLY tasty - don't understand the "ick" comment below. Key is to develop the roux enough, make sure it's dark; that's where a lot of the flavor comes from.
(If you don't like to sit and stir, Alton Brown's method calls for oven cooking it in a cast-iron pan at 350-degrees for an hour or two.

Nice blend of veggies and textures - the chunkiness of the tomatoes, meatiness of the greens, and body/sliminess of the okra. To make it thicker, most chefs recommend adding the file powder only right before serving (letting it sit for 15 minutes, as boiling supposedly breaks it down and causes it to become stringy and yucky.

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The flavor was just off... it made a ton of gumbo, which ended up in the trash.

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easy to make and healthy too!