35m$27.42Cajun-Inspired Mushroom and Bean Gumbo
This quick Cajun-inspired, roux-free gumbo combines browned cremini mushrooms, kidney beans, and pre-cut trinity vegetables in a deeply savory broth. Ready-to-heat white rice makes it an easy plant-based weeknight dinner.
- Cuisine
- Cajun-inspired
Shopping options
sliced cremini mushrooms
1 Pound
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
67%
Celery sticks, sliced
1 Cup
Dandy Celery Sticks
67%
low-sodium vegetable broth
3.5 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
88%
pre-diced yellow onion
1.5 Cup
Diced Yellow Onions Fresh Cut In Store Daily
52%
reduced-sodium soy sauce
1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
ready-to-heat white rice
4 Cup
Minute Ready-to-Eat White Rice, Microwaveable Rice Cups, , 2 Count
91%
minced garlic
1 Tablespoon
Spice World Minced Garlic 4.5 oz
11%
vegetable oil
2 Tablespoon
Smart Way™ Vegetable Oil
6%
Cajun seasoning
1.5 Tablespoon
Smart Way™ Cajun Seasoning
13%
Green bell pepper, diced
1 Cup
Fresh Large Green Bell Pepper
67%
canned kidney beans, drained and rinsed
4.5 Cup
Kroger® Dark Red Kidney Beans
88%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- sliced cremini mushrooms-1 pound
- canned kidney beans-4.5 cups
- ready-to-heat white rice-4 cups
- low-sodium vegetable broth-3.5 cups
- pre-diced yellow onion-1.5 cups
- celery-1 cup
- green bell pepper-1 cup
- vegetable oil-2 tablespoons
- Cajun seasoning-1.5 tablespoons
- minced garlic-1 tablespoon
- reduced-sodium soy sauce-1 tablespoon
Place 1 cup of the kidney beans in a bowl and mash them coarsely with a fork; keep the remaining beans whole.
Heat the vegetable oil in the pot over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until browned and most of their liquid has evaporated.
Keep hands and utensils away from splattering oil when adding the mushrooms to the hot pot.
Add the onion, celery, and bell pepper. Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften. Add the garlic and Cajun seasoning; stir for 30 seconds until fragrant.
Pour in the vegetable broth and soy sauce, then add the whole and mashed kidney beans. Scrape up the browned bits from the bottom and bring the mixture to a gentle boil.
Pour the broth slowly to avoid hot-liquid splashes.
Reduce the heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the broth is slightly thickened and the vegetables are tender.
Meanwhile, heat the ready-to-heat rice according to its label directions. Stir the gumbo, taste carefully, and remove it from the heat once it is savory and spoon-coating.
Use caution when opening heated rice because trapped steam can cause burns.
Divide the hot rice among bowls and ladle the mushroom and bean gumbo over it. Serve immediately.
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