Smoky Cajun Vegetable Gumbo with Okra

Recipe Collection: Dinner

Smoky Cajun Vegetable Gumbo with Okra warms up your dinner table with a vegetarian dish bursting with rich flavors and a hint of spice. This hearty gumbo features a medley of fire-roasted vegetables, smoky paprika, and a blend of Cajun seasonings, making it perfect for chilly evenings. Suitable for vegetarians and free from common allergens, this Cajun-inspired recipe is versatile enough to serve as a main course or a side dish.

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Overview

This vegetarian gumbo is a flavorful and spicy dish that replaces traditional andouille sausage with the smokiness of paprika, roasted peppers, and tomatoes. It's a perfect way to warm up on a cold winter's night, offering a rich blend of spices and hearty vegetables.

Diet Type

Vegetarian

Allergies

None

Cuisine

Cajun

Serving Size: 8

Cooking Time: 135 minutes

Ingredients

• 1 Whole serrano pepper
• 1 Whole banana pepper
• 1 Whole jalapeno chile pepper
• 0.25 Cups canola oil
• 0.25 Cups all-purpose flour
• 2 Tablespoons (tbsp) canola oil
• 2 Whole celery ribs, minced
• 1 Large onion, minced
• 3 Whole 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 Whole sweet potato, peeled
• 1 Whole 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. Preheat the oven to broil. Arrange the serrano, banana, and jalapeno peppers on a baking sheet. Broil until skins blacken and blister, about 4 to 5 minutes per side. Remove and place in a sealed paper bag to steam for 15 to 20 minutes. Peel, remove stems and seeds, coarsely chop, and set aside.
2. In a large skillet, heat 0.25 cups of canola oil over medium heat. Whisk in the flour and cook, whisking continuously, until the mixture is dark brown, about 20 minutes. Remove from heat.
3. In a deep soup pot, heat 2 tablespoons of canola oil over medium-high heat. Add celery, half of the onions, and bell peppers. Cook until tender and onions are transparent, about 5 minutes. Stir in 0.25 cups of vegetable broth, cover, and simmer until liquid evaporates, 10 to 15 minutes.
4. Add the roasted peppers, remaining uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika, and file powder to the pot. Stir in the roux and 1 cup of vegetable broth until the roux dissolves. Cover and simmer for 5 minutes.
5. Add the fire-roasted tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining vegetable broth. Simmer uncovered for 30 minutes. Season with salt and pepper to taste.

Enjoy your smoky, spicy, and hearty vegetarian gumbo!