Spicy Cajun Vegetable Stew

Recipe Collection: Dinner

Spicy Cajun Vegetable Stew brings the vibrant flavors of Louisiana to your table with a hearty, vegan, and gluten-free dish. This stew combines the heat of serrano and jalapeño peppers with the sweetness of sweet potatoes and parsnips, creating a warm, comforting bowl that’s bursting with flavor. Ideal for meal prep, this stew is versatile enough to serve as a main course or a side dish.

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Overview

This vibrant and spicy stew is perfect for those who love bold flavors. With a mix of peppers, sweet potatoes, and parsnips, it's a hearty dish that satisfies both as a main course or a side. Enjoy the rich Cajun spices and the comforting warmth of this stew.

Diet Type

Vegan, Gluten-Free

Allergies

None

Cuisine

Louisiana

Serving Size: 4

Cooking Time: 90 minutes

Ingredients

• 1 Serrano pepper
• 1 Banana pepper
• 1 Small jalapeño chile pepper
• 0.25 Cups canola oil
• 0.25 Cups all-purpose flour
• 2 Tablespoons (tbsp) canola oil
• 2 Celery ribs, minced
• 1 Large onion, minced
• 3 Green bell peppers, minced
• 1 Quart (qt) vegetable broth
• 2 Cloves garlic, minced
• 2 Tablespoons (tbsp) Cajun seasoning
• 1 Tablespoon (tbsp) smoked paprika
• 1 Tablespoon (tbsp) file powder
• 1 Cup fire-roasted tomatoes
• 1 Sweet potato, peeled
• 1 Parsnip, peeled
• 1 Cup canned red beans, drained
• 1 Cup canned black-eyed peas, drained
• 2 Cups frozen cut okra, thawed
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. In a large pot, heat 0.25 cups of canola oil over medium heat. Add the flour and stir constantly to make a roux, cooking until it turns a light brown color, about 10 minutes.
2. Add the remaining 2 tablespoons of canola oil, celery, onion, and green bell peppers to the pot. Sauté until the vegetables are soft, about 5 minutes.
3. Stir in the serrano, banana, and jalapeño peppers, and cook for another 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
5. Add the garlic, Cajun seasoning, smoked paprika, and file powder. Stir well to combine.
6. Add the fire-roasted tomatoes, sweet potato, and parsnip. Simmer until the vegetables are tender, about 30 minutes.
7. Stir in the red beans, black-eyed peas, and okra. Cook for an additional 10 minutes.
8. Season with salt and pepper to taste. Serve hot and enjoy!

Enjoy your homemade Spicy Cajun Vegetable Stew!