Let's Do Lunch Community

Does anyone have a recipe for a good vegetable gumbo?

Here is a chicken Gumbo.
You can use a vegetable broth, but you will have to play with the seasonings to get it to taste the way you want it.

http://boards.letsdolunch.com/boards/in ... pic=4150.0

Ingredients:

Oil (just enough to saute the vegetables)
1/2 cup onion, chopped or diced
1/2 cup green pepper, chopped or diced
1/2 cup celery, chopped or diced
1 clove garlic, minced
1 lb okra, sliced, fresh or frozen
1 lb tomato, fresh or canned
2 cups corn, fresh, frozen or canned
1 teaspoon vegetable bouillon granules
1/2 cup white wine
1/2 cup water*
1/4 teaspoon Tabasco sauce, or to taste (I like it HOT )
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley OR 2 teaspoons, dried
1 tablespoon basil OR 1 tablespoon rosemary, minced OR 1 teaspoon dried
*Depending on how thick or thin you want it because this is normally serve over rice, you may need to add more vegetable bouillon and water OR broth/stock.

Directions:

Add oil to large heavy stew pot and heat. Add onion, green pepper, celery and garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. If you use dried herbs, rub them with the palms of your hands before adding to the pot.

Coding Queen is the Queen of Cajun!

Thanks so much!  This was what I was looking for. You guys are great!

LINDA RN,

Maybe I should change my name to "CajunQueen".....NOT!  My grandmother earned that title and I have a long way to go before I can cook like she did. If only I had stayed more in the kitchen rather than playing baseball and climbing trees with my brothers.

joy4aub,

Your Welcome!

CQ

sounds delicious.....I love Gumbo

joy4aub,

This is another easy one that doesn't contain the "Holy Trinity" as my grandmother use to call it. It's also a great way to use any leftover Thanksgiving turkey.

Ingredients:

1 large onion, chopped or diced
4 large cloves of garlic, minced
1 Tablespoon of oil
8 cups of chicken or vegetable broth
1 16 oz. package frozen okra
2 16 oz. packages OR 1 32 oz. package frozen mixed vegetables (corn, peas, carrots or whatever you like)
3 cooked chicken breasts, shredded (a pound of cooked ground chicken or turkey breast will work, too), optional
1 28 oz. can diced tomatoes
2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 Tablespoon Texas Pete OR Tabasco sauce OR other hot sauce, or to taste
1/4 teaspoon thyme, or to taste
1/4 teaspoon sage, or to taste

Directions:

In a large pot, saute the onion and garlic in oil. Once the onion is translucent, add the broth and okra; simmer for approximately 1 hour. After an hour, use the back of a spoon to smash the okra pieces against the side of the pot (this will slightly thicken the gumbo without the use of flour*). Add the remaining ingredients and simmer for another hour. Serve.

*Smashing the okra is not really necessary if you just want a nice soup. Just add all the ingredients after the onion is cooked and simmer for an hour or two (the longer the flavors hang out together in the pot, the better). Gumbo (kingumbo) actually means "okra." In other words, anything with okra is considered a gumbo dish with or without a roux.

CQ

I thought I'd bring this back to the top for those of you who will be wanting to find recipes for your leftover Thanksgiving turkey.

CQ

I used a cup of pureed pinto beans to substitute for the browned roux, it was tasty, and DH loved it. It did improve the longer it sat in the frige but it was so good, we ate the big pot in 3 days!! I used ground turkey for the meat. Enjoy!!