Winter Vegetarian Gumbo

Let's Cook

Ingredients

4 servings
  • ½ cups Olive Oil
  • ½ cups Flour, All-Purpose
  • 1 cup dice Onion
  • 1 cup dice Celery
  • 1 cup dice Tomato
  • 2 cups dice Carrot
  • 2 cups dice Parsnip
  • 1 cup slice Okra
  • 1 cup Green Beans
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 cups Vegetable Broth/Stock
  • 1 tablespoon Cajun Seasoning
  • 2 cups cook White Rice, Long-Grain (serving day)

Freezer Containers

Directions

Place oil in large pot. Heat over medium-high heat and add flour. Cook until golden, around 3 minutes Add vegetables, salt and pepper. Lower heat to medium high and cover. Cook until the vegetables are soft about 6-7 minutes, stirring occasionally. Add broth and cajun spice. Cover and simmer 15 minutes. Serve over rice.

Freezing Directions

Place oil in large pot. Heat over medium-high heat and add flour. Cook until golden, around 3 minutes Add vegetables, salt and pepper. Lower heat to medium and cover. Cook until the vegetables are soft about 6-7 minutes, stirring occasionally. Add broth and cajun spice. Cover and simmer 15 minutes. Allow to completely cool. Portion into freezer bags, label, and freeze.

Serving Day Directions

Reheat on stovetop on medium high heat for 8-10 minutes, until warmed through. Serve over rice.

Nutritional Information

Not Available

About This Recipe

Although this recipe might not be considered authentic gumbo, it is a delicious vegetarian spin and features okra and Cajun seasoning.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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