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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 124.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 805.3 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Vegetarian Gumbo calories by ingredient
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Vegetarian Gumbo

Submitted by: NALLIE01
Vegetarian Gumbo

Introduction

This is a low-calorie version of an awesome Cajun dish. I make it in a crock pot and look forward to it all day. This is a low-calorie version of an awesome Cajun dish. I make it in a crock pot and look forward to it all day.
Number of Servings: 7

Ingredients

    1 onion, chopped
    1 c celery, diced
    4 garlic cloves, minced
    2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
    1 bay leaf
    1 (28 ounce) can diced tomatoes
    1/2 uncooked cup rice
    4 cups vegetable broth
    2 teaspoons paprika
    4 teaspoons lemon juice
    salt (optional)
    2 cups okra, sliced (I use frozen)
    1 green pepper, diced
    1 -2 dash hot pepper sauce (Tabasco)

Directions

1. Saute onions and celery until transparent in large frying pan. If you use oil for this (I just use a little spray), then you need to add it to the nutrition calculations. Add minced garlic. Saute another minute.

2. Add tomatoes, bring to boil from 1-2 minutes.

Transfer to large crock pot. Add rice and broth.

3. Cook on low for 6 hours - until rice is tender (OR cook on high 3 hours)

4. Mix paprika and lemon juice in small bowl. Add lemon, paprika, okra, and diced peppers to crock pot. Cook on high for 20 minutes until heated throughout.

5. Serve and enjoy!

Serves 6-8 (calculated for 7).

Optional: Adding shrimp will make this TRULY Cajun and still very diet-friendly.

Number of Servings: 7

Recipe submitted by SparkPeople user NALLIE01.






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Member Ratings For This Recipe

  • This is a wonderful use of okra which is so helpful in lowering cholesterol. I used cooked barley instead of rice this time, and oregano instead of thyme, but thyme is more authentic Cajun. - 4/3/11

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