Quick Vegetable Gumbo Recipes

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VEGETARIAN GUMBO



Vegetarian Gumbo image

This Vegetarian Gumbo is so smoky and flavorful, you'll never miss the meat and vegetables.

Provided by Christin Mahrlig

Categories     Soup

Time 1h5m

Number Of Ingredients 26

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 medium tomato, (chopped)
1 1/2 cups chopped onion
6 cloves garlic, (minced)
1 tablespoon vegetarian Worcestershire sauce
2 tablespoons Creole mustard
1 1/2 teaspoons liquid smoke
1 tablespoon apple cider vinegar
1/2 teaspoon hot sauce
1 teaspoon soy sauce
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
1/4 teaspoon nutmeg
1 teaspoon dried oregano
1 quart vegetable stock or broth
4 cups sliced okra
1 (16-ounce) can red beans, (drained and rinsed)
8 cremini mushrooms (quartered)
1 1/2 cups diced zucchini (1 medium)
1 1/2 cups diced green pepper (1 large)
1 1/2 cups diced red bell pepper (1 large)
1 cup thinly sliced celery
4 cups cooked jasmine rice
1/2 cups sliced green onion

Steps:

  • Place vegetable oil and flour in a Dutch Oven with a heavy bottom. I like to use a cast iron Dutch oven. Turn the heat on medium and whisk continuously until mixture becomes fragrant. This should take about 5 minutes.
  • Turn heat to low or medium-low depending on the size and heat your burner gives off. Continue to whisk continuously (it's alright to stop for a few seconds here and there, but not for any length of time) until roux becomes a dark caramel color, like the color of an old penny. This could take 20 to 25 minutes.
  • Remove Dutch oven from heat.
  • In a food processor, process tomato, onion, garlic, Worcestershire sauce, mustard, liquid smoke, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth.
  • Place Dutch oven with roux over medium-high heat and add tomato/onion puree. Stir to mix together. Continue to cook until most of liquid has evaporated.
  • Add vegetable stock and stir. Bring to a simmer.
  • Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.
  • Serve with rice and green onions.

Nutrition Facts : Calories 245 kcal, ServingSize 1 serving

VEGETARIAN GUMBO



Vegetarian Gumbo image

This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious. I recommend prepping all of your ingredients before you begin to cook the gumbo, so that you can give your full attention to that delicious roux. ;)

Provided by Ali

Time 1h

Number Of Ingredients 17

1/2 cup butter (or oil)
2/3 cup all-purpose flour
2 medium red bell peppers, cored and diced
2 celery stalks, diced
1 small white onion, peeled and diced
1 cup fresh or frozen chopped okra
5 cloves garlic, minced
3 cups vegetable stock
1 small head of cauliflower, cored and chopped into florets
1 pound (16 ounces) baby bella or button mushrooms, diced
1 (14 ounce) can fire-roasted tomatoes
2 teaspoons Creole or Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon cayenne, or more/less to taste
1 bay leaf
fine sea salt and freshly-cracked black pepper, to taste
optional topping: thinly-sliced green onions

Steps:

  • Heat butter in a large heavy-bottomed pot (I used a Dutch oven) over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color. Keep a very close eye on the roux at all times, turning the heat down a bit if it seems to be cooking too quickly or starts to faintly smell burnt.
  • Once the roux is ready, immediately stir in the bell peppers, celery, onion, okra and garlic until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.
  • Stir in the vegetable stock gradually until the broth is smooth. Then add in the cauliflower, mushrooms, tomatoes, seasoning, thyme, cayenne and bay leaf. Stir until combined, and continue cooking until the soup reaches a simmer.
  • Reduce heat to medium-low and let the gumbo continue to simmer for 5-10 minutes minutes, or until the vegetables are tender. Taste, and season with extra salt, pepper and/or cayenne if needed.
  • Serve warm over rice, garnished with lots of green onions. Or transfer to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.

VEGETARIAN GUMBO



Vegetarian Gumbo image

This flavorful vegan dinner is a veggie version of the Louisiana classic. It's chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few. This vegetarian gumbo is a quick dinner packed with flavor and spice that's done in only 30 minutes. To make it a meal, serve it with cornbread drizzled with olive oil.

Provided by Robin Bashinsky

Categories     Healthy Butternut Squash Recipes

Time 30m

Number Of Ingredients 16

½ cup all-purpose flour
⅓ cup extra-virgin olive oil
1 small butternut squash, peeled, seeded and cubed (3/4- to 1-inch)
2 cups chopped yellow onions
2 cups chopped poblano peppers
1 cup chopped celery
8 cups low-sodium vegetable broth
1 (28 ounce) can whole plum tomatoes, drained and crushed
1 ¾ teaspoons salt
3 cups fresh okra, trimmed and sliced (3/4-inch)
3 cups chopped zucchini
2 (15 ounce) cans no-salt-added pinto beans, rinsed
2 tablespoons hot sauce
1 tablespoon red-wine vinegar
½ teaspoon ground pepper
4 cups cooked brown rice, warmed

Steps:

  • Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 52.6 g, Fat 9.3 g, Fiber 10.4 g, Protein 8.8 g, SaturatedFat 1.4 g, Sodium 639.5 mg, Sugar 8.7 g

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO



Quick and Easy Sausage and Chicken Gumbo image

This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.

Provided by Tuscan_Italian

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 50m

Yield 4

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup frozen chopped onions
1 cup frozen green bell peppers
1 cup frozen cut okra
1 cup chopped celery
2 teaspoons garlic, minced
1 teaspoon Creole seasoning, or to taste
½ teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (3.5 ounce) bag boil-in-bag rice
2 cups chopped roasted chicken
8 ounces kielbasa sausage, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (14.5 ounce) can chicken broth

Steps:

  • Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
  • Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
  • While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
  • Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 g

VEGETARIAN GUMBO



Vegetarian Gumbo image

No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Number Of Ingredients 13

2 tablespoons safflower oil
2 tablespoons unbleached all-purpose flour
1 small onion, cut into 1/4-inch pieces (1 1/2 cups)
2 celery stalks, cut into 1/4-inch pieces (1 cup)
1 orange or red bell pepper, cut into 1/2-inch pieces (1 cup)
Kosher salt
1 can (14 ounces) diced tomatoes, drained
1 1/2 teaspoons Creole seasoning, such as Tony Chachere's
4 cups vegetable broth
8 ounces okra, cut into 1/4-inch rounds (2 cups)
1 yellow squash, quartered lengthwise and chopped (2 cups)
1 can (14 ounces) black-eyed peas, rinsed and drained
Steamed white rice and sliced scallions, for serving

Steps:

  • In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
  • Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
  • Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.

VEGETABLE GUMBO



Vegetable Gumbo image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

2 pounds greens (collard, mustard or turnip), washed, stemmed
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup flour
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 (16-ounce) can plum tomatoes, drained, coarsely chopped
3 bay leaves
1/4 cup hot sauce
1 teaspoon file powder
Cayenne pepper, to taste
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried oregano
1/2 teaspoon basil
1/4 cup chopped parsley
3 garlic cloves, chopped
6 cups vegetable stock
Salt and freshly ground black pepper, to taste
1 (10-ounce) package frozen okra
1 (16-ounce) can kidney beans, drained, rinsed
2 cups cooked white rice, warm

Steps:

  • In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.
  • In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.

VEGETARIAN GUMBO RECIPE BY TASTY



Vegetarian Gumbo Recipe by Tasty image

Here's what you need: olive oil, yellow onion, cremini mushroom, garlic, low sodium soy sauce, dried thyme, smoked paprika, dried oregano, cayenne pepper, vegan worcestershire sauce, liquid smoke, salt, pepper, cannellini bean, bread crumbs, vital wheat gluten, vegetable broth, all purpose flour, celery, okra, green bell pepper, tomato, red kidney bean, brown rice, fresh parsley

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 25

6 tablespoons olive oil, divided
1 cup yellow onion, diced and divided
10 oz cremini mushroom, finely chopped
6 cloves garlic, minced and divided
2 tablespoons low sodium soy sauce
2 teaspoons dried thyme, divided
2 teaspoons smoked paprika, divided
1 teaspoon dried oregano, divided
½ teaspoon cayenne pepper, divided
3 teaspoons vegan worcestershire sauce, divided
1 teaspoon liquid smoke, divided
½ teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, divided
15 oz cannellini bean, 1 can, drained and rinsed
¾ cup bread crumbs
⅓ cup vital wheat gluten, or bread crumbs
3 ½ cups vegetable broth, plus 2 tablespoons, divided
3 tablespoons all purpose flour
1 stalk celery, diced
2 cups okra, sliced into 1/2-in (1 cm) rounds
1 green bell pepper, seeded and diced
1 ½ cups tomato, crushed
15 oz red kidney bean, 1 can, drained and rinsed
brown rice, cooked, for serving
fresh parsley, chopped, for serving

Steps:

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
  • Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
  • Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
  • Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
  • In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
  • Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
  • Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
  • Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
  • Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
  • Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
  • Season with salt to taste. Then, add the meatballs and stir to incorporate.
  • Serve over rice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1090 calories, Carbohydrate 113 grams, Fat 76 grams, Fiber 17 grams, Protein 31 grams, Sugar 16 grams

"BIG EASY" GUMBO



Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 12

1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons finely chopped garlic
5 1/4 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
4 cups shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch slices
1 1/2 cups frozen black-eyed peas, thawed
1 lb uncooked extra-large (16 to 20 count) shrimp, peeled (tail shells removed), deveined

Steps:

  • In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
  • Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
  • Stir in shrimp; cook 5 minutes or just until shrimp are pink.

Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg

QUICK AND EASY GUMBO



Quick and Easy Gumbo image

If you're looking for quick, inexpensive way to feed a hungry bunch, this tasty dish may be the answer. Basically, have doctored some directions on back of frozen food package. This could easily be revved up a notch by adding some andoule sausage or shrimp. I used a rotiserrie chicken leg quarter and had just the right amount of meat. Served with a nice garden salad.

Provided by ebbtide

Categories     Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups chicken, cooked, diced
16 ounces frozen gumbo-style vegetables (corn, onions, okra, onions)
1 (14 1/2 ounce) can diced tomatoes, with juice
1 cup uncooked rice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/8 teaspoon creole seasoning
1 dash crushed red pepper flakes

Steps:

  • Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir ocassionally.
  • Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done.
  • Enjoy.

Nutrition Facts : Calories 187.5, Fat 5.3, SaturatedFat 0.8, Sodium 500.4, Carbohydrate 30.4, Fiber 1.4, Sugar 2.8, Protein 4.3

QUICK SHRIMP GUMBO



Quick Shrimp Gumbo image

This hearty dish is one of our favorites. I've made it with all shrimp or with all turkey sausage, and it's just as good. I usually cook it in the microwave. -Mrs. Leo Merchant of Jackson, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon canola oil
1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1-1/2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup uncooked instant rice
Lemon slices, optional

Steps:

  • In a large saucepan, saute onion and garlic in oil for 2 minutes or until crisp-tender. Stir in sausage; cook and stir for 2 minutes or until sausage begins to brown. Add green pepper; cook and stir for 2 minutes or until crisp-tender. Stir in the tomatoes, broth, seasonings and hot pepper sauce. Bring to a boil. , Cook, uncovered, for 2 minutes or until heated through. Stir in shrimp. Cook 3-4 minutes longer or until shrimp turn pink. Stir in rice. Remove from the heat. , Cover and let stand for 5 minutes or until rice is tender. Discard bay leaf. Serve with lemon slices if desired.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 146mg cholesterol, Sodium 1211mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

AUTHENTIC CAJUN GUMBO



Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

  • Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

QUICK GUMBO



Quick Gumbo image

Provided by Matt Lee And Ted Lee

Categories     main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound medium shrimp
2 stalks celery, chopped
3 bay leaves
4 tablespoons olive oil
3 cups okra, sliced
4 cloves garlic, minced
1 large onion, diced
1 large bell pepper, diced
1 28-ounce can tomatoes, drained and coarsely chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 pound lump and/or backfin crab meat
24 shucked oysters, with liquor

Steps:

  • Peel and devein shrimp, reserving heads and shells in a 6-quart stockpot. Add 12 cups water, 1 stalk celery and bay leaves, and simmer 30 minutes over medium heat.
  • Heat 2 tablespoons oil in a large skillet, and saute okra over gentle heat, stirring continuously, until dry, about 20 minutes.
  • In another large skillet, heat remaining oil, and saute remaining vegetables with salt, cayenne and pepper until soft. Strain stock into clean pot, add vegetable mixture with thyme and simmer 30 minutes. Add shrimp, and simmer 10 minutes. Turn off flame. Add crab meat and oysters. Season with cayenne and pepper. Wait at least 5 minutes before serving over rice.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 5 grams, TransFat 0 grams

QUICK 'N EASY GUMBO



Quick 'n Easy Gumbo image

Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)

Provided by Rob in Malibu

Categories     Gumbo

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs sausage, preferably spicy Louisiana type
1/2 lb cooked ham, salty southern type
1 lb chicken or 1 lb shrimp, but not both
2 tablespoons extra virgin olive oil
4 tablespoons garlic, crushed
1 cup onion white, chopped
1 cup green onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 cup okra, chopped
1 cup roma tomato, chopped
3 cups chicken broth
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons pepper
2 tablespoons flour

Steps:

  • Pour a glass of nice red wine and have a drink.
  • Put some Italian opera on the stereo and turn volume up.
  • Start a big pot of rice, I prefer white rice to serve this gumbo over.
  • Rice is on the top shelf to the right.
  • Cut meat into nice bite-sized slices, keeping fingers clear of blade.
  • Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
  • Try not to eat too much of the meat while you cook or allow family members to.
  • Precooked meats like the pork will speed process.
  • Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
  • Never under cook chicken.
  • Saute until lightly browned.
  • Add broth to the pot and bring to a boil.
  • Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
  • Toss in spices last.
  • Cook over medium heat until all ingredients are blended and cooked to your liking.
  • Not over cooked or too soft is how I like it.
  • Maybe fifteen minutes tops.
  • The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
  • Now taste your results being careful not to burn your tongue no matter how hungry you are.
  • You're going to need that tongue later.
  • Add ingredients according to your liking.
  • I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
  • Don't make it too spicy or your wife will not enjoy it.
  • Serve over rice in big bowls.
  • Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
  • You can now add more Tabasco to your own bowl and give your wife a wink.
  • Turn off the TV and try talking to each other for a change.
  • Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
  • Enjoy!

HALF-HOUR CHICKEN GUMBO



Half-Hour Chicken Gumbo image

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

Steps:

  • In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
  • Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g

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From theseasonedmom.com


10 BEST GUMBO RECIPES | YUMMLY
Web Jan 28, 2023 Chicken and Andouille Sausage Gumbo (aka Gumbo Ya Ya) Sunset and Sewanee. salt, fresh thyme, cooked white rice, jalapeno, file powder, okra and 25 more. …
From yummly.com


EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND WITH PENNIES
Web Feb 26, 2019 Easy Chicken and Sausage Gumbo Recipe Quick and easy, this Chicken Gumbo recipe is a classic creole stew thickened with a roux and loaded with spicy …
From spendwithpennies.com


QUICK VEGETABLE GUMBO RECIPE | YUMMLY | RECIPE | VEGETERIAN …
Web Sep 8, 2013 - Quick Vegetable Gumbo With Vegetable Oil, Chopped Green Bell Pepper, Chopped Celery, Chopped Onion, Garlic, Tomatoes, Tomato Juice, Red Kidney Beans, …
From pinterest.com


OUR FAVORITE GUMBO RECIPE - SPEND WITH PENNIES
Web Sep 6, 2020 Remove from pot and set aside. Add remaining oil to the pot along with flour. Cook over medium heat until fragrant and light brown in color. Add onion, celery and bell …
From spendwithpennies.com


SUMMER VEGETABLE GUMBO - GARDEN IN A POT - DEEP SOUTH DISH
Web Sep 18, 2018 1-1/2 cups fresh corn kernels 1/4 pound green beans, trimmed and halved 2 medium zucchini, unpeeled, rinsed and diced 2 medium yellow squash, unpeeled, rinsed …
From deepsouthdish.com


EASY VEGETABLE GUMBO | LOVE & ZEST
Web Oct 14, 2019 Once roux is brown, slowly whisk in vegetable broth until fully incorporated into roux. Add bell pepper, celery, onion, okra, garlic, parsley, and tomatoes and bring to …
From loveandzest.com


RIDICULOUSLY EASY VEGETABLE GUMBO AND COOKING ... - FATFREE …
Web Jan 16, 2012 2 12-ounce packages frozen vegetable gumbo mix or other mixed vegetables 1 15-ounce can fire-roasted tomatoes 1 15-ounce can kidney beans (1 1/2 …
From blog.fatfreevegan.com


30-MINUTE GUMBO - SPICY SOUTHERN KITCHEN
Web Feb 24, 2019 Gumbo 2 tablespoons salted butter, divided 1 (12 or 14-ounce) package Andouille sausage, cut into slices 1 1/2 cups frozen Holy Trinity mixture thawed and …
From spicysouthernkitchen.com


QUICK VEGETABLE GUMBO FOOD - TOPNATURALRECIPES.COM
Web 1 teaspoon vegetable oil 1/2 cup chopped green bell pepper 1/4 cup chopped celery 1/2 cup chopped onion 2 cloves garlic, minced 2 (14 ounce) cans tomatoes, undrained and …
From topnaturalrecipes.com


CHICKEN & SHRIMP GUMBO RECIPE | EATINGWELL
Web Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer. Step 3. Add shrimp, …
From eatingwell.com


AUTHENTIC NEW ORLEANS STYLE GUMBO - TASTES BETTER FROM SCRATCH
Web Dec 11, 2019 Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim …
From tastesbetterfromscratch.com


WHAT VEGETABLES GO IN GUMBO : TOP PICKED FROM OUR EXPERTS
Web Delectable side dishes that go perfectly with gumbo are Hush Puppies, Fresh Salad, Cornbread, Okra, Rice, Corn on the Cob, Coleslaw, Sweet Potato Wedges, Shrimp …
From recipeschoice.com


GUMBO RECIPES
Web Quick and Easy Sausage and Chicken Gumbo 1 Rating The Ultimate Secret To Great Gumbo Revealed Spicy Turkey Sweet Potato Gumbo 12 Ratings Gumbo Z'Herbes 1 …
From allrecipes.com


6 GUMBO COOKING MISTAKES AND HOW TO AVOID THEM - SOUTHERN …
Web Sep 12, 2022 If your roux is too thin, your gumbo will be thin. Also, pay attention to when to add your ingredients. Shrimp should be added at the end of cooking so it doesn't get …
From southernliving.com


QUICK VEGETABLE GUMBO FOOD - HOMEANDRECIPE.COM
Web 2 lbs sausage, preferably spicy Louisiana type: 1/2 lb cooked ham, salty southern type: 1 lb chicken or 1 lb shrimp, but not both: 2 tablespoons extra virgin olive oil
From homeandrecipe.com


CRAB AND VEGETABLE GUMBO RECIPE | COOKING LIGHT
Web 1. Melt butter in a Dutch oven over medium; cook 2 minutes or until lightly browned. Add onion, carrot, salt, cumin, red pepper, black pepper, garlic powder, and celery; cook 4 …
From cookinglight.com


RECIPE: QUICK VEGETARIAN GUMBO | WHOLE FOODS MARKET
Web Heat oil over medium heat in a large pot until warm. Add garlic and sauté briefly. Stir in peppers. Cook another 4 minutes then add tomatoes, beans, seasoning and sausage.
From wholefoodsmarket.com


5 QUICK AND EASY GUMBO RECIPES – JAMBALAYA GIRL
Web 2 – Easy Rotisserie Chicken and Sausage Gumbo. Save time on the family meal by using the meat from a Rotisserie Chicken instead of cooking raw chicken. You will need: 1 lb. …
From jambalayagirl.com


CROCK-POT EASY VEGGIE GUMBO - CROCK-POT LADIES
Web In a 4 quart or larger slow cooker add the kidney beans, diced tomatoes with green chilies, thawed okra, bell pepper and 1 cup water. Stir to combine. Cover and cook on HIGH for …
From crockpotladies.com


QUICK VEGETABLE GUMBO RECIPES
Web 2 tablespoons safflower oil: 2 tablespoons unbleached all-purpose flour: 1 small onion, cut into 1/4-inch pieces (1 1/2 cups) 2 celery stalks, cut into 1/4-inch pieces (1 cup)
From tfrecipes.com


EASY GUMBO RECIPE - HOW TO MAKE SEAFOOD GUMBO - DELISH
Web Jan 23, 2022 Save to My Recipes Step 1 In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 …
From delish.com


EASY GUMBO RECIPE - MOM ON TIMEOUT
Web Mar 3, 2022 vegetable oil – any type of cooking oil, like grapeseed, canola, or olive oil can work here. chicken thighs – boneless and skinless will cut down on your prep time. …
From momontimeout.com


VEGAN GUMBO, INSTANT POT RECIPE - VEGGIE FUN KITCHEN
Web Step 2: Saute the vegetables. Turn the Instant Pot onto saute mode. (If you are using a different brand of pressure cooker without a saute mode, you will need to saute the …
From veggiefunkitchen.com


QUICK GUMBO WITH GRILLED CORN GRITS | HALF BAKED HARVEST
Web Sep 22, 2014 Add the tomatoes, thyme, oregano, basil, creole seasoning, chili powder, cayenne, salt and pepper. Cover pot and cook for 5 minutes. Stir in the broth, chicken …
From halfbakedharvest.com


CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
Web Jul 19, 2022 Meanwhile, cook the rice following the package directions. Set aside and keep warm. Cut the chicken into bite-size pieces. Add the chicken to the soup and cook, …
From thespruceeats.com


WHAT TO SERVE WITH GUMBO? 20 BEST SIDE DISHES – HAPPY MUNCHER
Web Serve your gourmet mashed potatoes with a side of hot sauce for an extra kick. 16. Rice Pilaf. Rice pilaf is a wonderful addition to gumbo. In fact, rice pilaf is often considered …
From happymuncher.com


QUICK VEGETABLE GUMBO RECIPES RECIPE
Web QUICK VEGETABLE GUMBO Make and share this Quick Vegetable Gumbo recipe from Food.com. Provided by Karen From Colorado. Categories Gumbo. Time 35m. Yield 4 …
From food-recipe.info


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