Ingredients for Quick Vegetable Gumbo
- Vegetable Oil
- Green Bell Pepper
- 2 celery stalks (chopped)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 (28-ounce) can crushed tomatoes
- Tomato Juice
- Red Kidney Beans
- 1/4 cup chopped fresh parsley
- Dried Oregano
- Hot Pepper Sauce
- 2 bay leaves
- Quick Cooking Brown Rice
- Frozen Okra
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How to Make Quick Vegetable Gumbo
- Heat 2 tablespoons of olive oil in a 4-quart Dutch oven over medium heat until shimmering.
- Add 1 green bell pepper (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), and 4 cloves garlic (minced).
- Cook, stirring occasionally, until vegetables are crisp-tender, about 5-7 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup tomato juice, 1 (15-ounce) can kidney beans (drained and rinsed), 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1-2 tablespoons hot sauce (or to taste), and 2 bay leaves.
- Bring to a boil over high heat.
- Add 1 cup long-grain white rice.
- Reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked through.
- Add 1 cup fresh okra (sliced).
- Cover and cook for another 5 minutes, or until okra is tender.
- Remove bay leaves before serving. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
53g
Fat
1g
Carbs
15g
