Creole Vegetable Gumbo (Printable)
This vibrant, hearty Louisiana stew features seasonal vegetables, classic Creole spices, and a savory roux. Delicious served over rice.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced
07 - 2 cups okra, sliced (fresh or frozen)
08 - 2 medium tomatoes, diced
09 - 1 small zucchini, diced
10 - 1 cup corn kernels (fresh or frozen)
11 - 1 cup carrots, diced
→ Roux
12 - 1/4 cup vegetable oil
13 - 1/4 cup all-purpose flour
→ Broth & Seasoning
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon cayenne pepper (adjust to taste)
18 - 2 bay leaves
19 - 1 teaspoon salt, plus more to taste
20 - 1/2 teaspoon black pepper
21 - 4 cups vegetable broth
22 - 1 tablespoon soy sauce
→ Garnish & Serving
23 - 2 tablespoons fresh parsley, chopped
24 - 2 green onions, sliced
25 - Cooked white rice, for serving
26 - Hot sauce, to taste (optional)
# How To Make:
01 - Chop all vegetables (onion, bell peppers, celery, garlic, okra, tomatoes, zucchini, corn, carrots) to streamline the cooking process.
02 - In a large, heavy-bottomed pot over medium heat, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour. Stir constantly for 8–10 minutes until the mixture turns a deep golden brown, being careful not to burn it.
03 - Add the chopped onion, diced green bell pepper, diced red bell pepper, diced celery, and minced garlic to the roux. Cook, stirring often, for 5 minutes until softened.
04 - Stir in the sliced okra and cook for another 5 minutes, allowing it to lose some of its sliminess.
05 - Add the diced tomatoes, diced zucchini, corn kernels, and diced carrots. Cook for 3 minutes, stirring occasionally.
06 - Sprinkle in the smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaves, salt, and black pepper. Mix thoroughly to combine with the vegetables.
07 - Pour in the vegetable broth and soy sauce. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are tender and the flavors have thoroughly melded.
08 - Taste and adjust seasoning as needed. Carefully remove and discard the bay leaves before serving.
09 - Serve the hot gumbo generously over cooked white rice. Garnish with fresh chopped parsley, sliced green onions, and a dash of hot sauce if desired.
# Expert Tips:
01 -
- You'll adore how effortlessly this dish transforms simple garden vegetables into something incredibly complex and satisfying.
- It's a fantastic way to bring the vibrant, soulful flavors of Louisiana right into your own home, without needing any meat!
02 -
- I learned the hard way that a rushed roux is a sad roux; patience is truly a virtue here, as a properly browned roux is the backbone of all that incredible flavor.
- Discovering that a touch of soy sauce adds an unparalleled umami depth without altering the classic Creole profile completely changed my vegetarian gumbo game.
03 -
- To get that perfect dark roux without burning, use a heavy-bottomed pot and maintain a consistent medium heat, stirring with a flat-bottomed wooden spoon to scrape the bottom thoroughly.
- A little trick for reducing okra sliminess is to sauté it separately for a few minutes before adding it to the main pot, or even tossing it with a bit of acid like lemon juice beforehand.