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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 544.1 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Spicy Vegetable Gumbo calories by ingredient
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Spicy Vegetable Gumbo

Submitted by: REBECCAANN08

Introduction

To take out some of this kick, lessen or leave out the cayenne pepper and Tabasco sauce. To take out some of this kick, lessen or leave out the cayenne pepper and Tabasco sauce.
Number of Servings: 6

Ingredients

    2 tbsp. cold-pressed canola oil
    1 green bell pepper, chopped
    1 yellow onion, chopped
    2 celery ribs, chopped
    3 garlic cloves, chopped
    2 tbsp. unbleached all-purpose flour
    8 ounces okra, cut into 1-inch pieces
    1 (28-oz) can diced tomatoes, undrained
    1/2 tsp dried thyme
    1/2 tsp file powder
    1/4 tsp cayenne pepper
    1 tsp Tabasco suce
    3 cups vegetable broth
    salt and freshly ground pepper
    2 cups hot cooked rice
    1 tbsp minced fresh parsley

Directions

Heat the oil in a large saucepan over medium heat. Add the bell pepper, onion, celery, and garlic. Cover and cook, stirring, for about 10 min. Sprinkle on the flour and cook, stirring, until the flour turns light brown, about five minutes. Stir in the okra, tomatoes, thyme, file powder, cayenne, Tabasco, broth, and salt and pepper to taste. Bring to a boil, then lower the heat, and simmer until the vegetables are tender, about 30 minutes. Taste and adjust seasoning. Divide the rice among 4 shallow soup bowls. Ladle the gumbo over the rice and sprinkle with the parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAANN08.






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