Winter Vegetarian Gumbo

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Winter Vegetarian Gumbo

Regan
The Cook
4 Servings
14 Ingredients
8 Comments
Although this recipe might not be considered authentic gumbo, it is a delicious vegetarian spin and features okra and Cajun seasoning.
4 Servings
14 Ingredients
8 Comments

Ingredients

  • 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
Serving Day Ingredients
  • 2 cups cook White Rice, Long-Grain

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

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

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop on medium high heat for 8-10 minutes, until warmed through.
  3. Serve over rice.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

  • Not available.

8 Comments

Join the discussion
  1. I’d like to make this recipe, but that seems like a lot of oil!?! Half a cup?? I’ve never seen a recipe call or that much, just wanting to make sure thats right!

    1. It is a lot, but it’s correct. Feel free to substitute butter, as well. I’ve done that a few times and it is also delicious!

  2. Made this for dinner tonight and it was EXCELLENT. My husband kept saying he thought it was a restaurant-quality dish! Really simple and tasty for a cold night’s dinner. Yum.

  3. Our spring planting of root vegetables was ready to pick, so I decided to give this a try. It was super easy to make and tasted amazing! We hadn’t tried okra before – it’s not too common in rural Wisconsin so we had to buy it frozen. Thanks for the opportunity to discover a tasty new food!

  4. we have had this several times and really liked it, even my 2 young boys ate it up! personally, i added some beans to it to make it higher in protein and used some alternative flour to make it gluten free.

  5. I’m wondering if by “Cajun spice” you mean Cajun pepper? Also you say to begin on “medium high” and then to lower temp to “medium high”. ???

    1. Jen,Cajun spice is the same as cajun seasoning. Thank you for pointing out the “medium high” mistake. We will get that fixed!

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