Photo: Vegetable Gumbo Recipe
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 1 tablespoon soy sauce or Worcestershire sauce
- 1 teaspoon smoked paprika (preferably hot)
- 2 cups low-sodium vegetable broth
- 1 pound kale or Swiss chard, stemmed and chopped
- 1 10-ounce package frozen black-eyed peas
- Brown rice, for serving (optional)
Directions
Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
Per serving: Calories 249; Fat 12 g (Saturated 1 g); Cholesterol 0 mg; Sodium 530 mg; Carbohydrate 32 g; Fiber 6 g; Protein 9 g
Photograph by Antonis Achilleos
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By lilygirl812
Chicago
on March 10, 2012
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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??
By LaLa612
on February 11, 2012
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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!!!
By cbpatient1
on December 08, 2011
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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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