Explore the vibrant flavors of Creole cuisine with this spicy vegan gumbo, rich with vegetables and Creole spices, perfect for a nourishing and satisfying meal.
Originating from the Creole culinary traditions of Louisiana, this gumbo reflects a rich history of cultural fusion and flavor.
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup okra, sliced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) red kidney beans, drained and rinsed
2 tbsp Creole seasoning
1/4 tsp cayenne pepper
Salt and black pepper to taste
2 green onions, chopped
1/4 cup fresh parsley, chopped
1 tsp file powder
Cooked rice for serving
Step 1: In a large pot, heat vegetable oil over medium heat. Gradually whisk in flour, stirring constantly to make a roux, until it turns a deep golden brown, about 10 minutes.
Step 2: Add onion, bell pepper, and celery to the roux; cook and stir for 5 minutes or until vegetables are softened.
Step 3: Stir in garlic and okra, and cook for an additional 2 minutes.
Step 4: Add diced tomatoes, vegetable broth, red kidney beans, Creole seasoning, cayenne pepper, salt, and black pepper. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
Step 5: Taste and adjust seasoning if necessary. Stir in green onions, parsley, and file powder. Cook for an additional 5 minutes.
Step 6: Serve hot over cooked rice.
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
Reheat in a pot over medium heat until warmed through, stirring occasionally.
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