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 alarchambault
on June 18, 2013
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I love this recipe. It is healthy, east and fast. My 5 and 6 year old also love it. I do add somethings to the recipe depending on what I have in my house. This time (the second time making it I added zucchini (cubed red kidney beans and I always use kale and swiss chard. I do not add as much salt as the recipe calls for and I add a dash of hot sauce when serving. I also replaced the paprika with Cajun spice. Great recipe, tasty and easy clean up! Oh- and I don't use frozen beans I use canned.
By turtledance
on April 29, 2013
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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?
By redjenmt
Knoxville, TN
on February 15, 2013
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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!
Read all 21 reviews