1h$10.89Okra and Vegetable Gumbo
A vegetarian Southern-style gumbo with okra, the Cajun trinity, tomatoes, and rice. A medium, peanut-butter-brown vegetable oil roux gives the gumbo its classic body and depth.
- Cuisine
- Southern American
- Energy
- 413 calories per serving
- Protein
- 7.7 g per serving
- Carbs
- 64.2 g per serving
- Fat
- 14.3 g per serving
- Sodium
- 2212 mg per serving
Shopping options
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
yellow onion, diced
1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
vegetable oil
0.25 Cup
Kroger® 100% Pure Vegetable Oil
6%
vegetable broth
5 Cup
Swanson® Vegetable Broth, 32 oz Carton
63%
celery, diced
1 Cup
Sleeved Celery
25%
all-purpose flour
0.25 Cup
Kroger® Bleached All Purpose Flour
1%
garlic, minced
1 Tablespoon
Kroger® Whole Garlic Bulbs
1%
fresh okra, sliced
1 Pound
Fresh Okra
100%
long-grain white rice, rinsed
1 Cup
Kroger® Enriched Long Grain White Rice
20%
green bell pepper, diced
1 Cup
Organic Fresh Green Bell Pepper
100%
Cajun seasoning
1 Tablespoon
Smart Way™ Cajun Seasoning
7%
diced tomatoes, undrained
1 Can
Kroger Diced Tomatoes
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- vegetable broth-5 cups
- yellow onion-1 cup
- green bell pepper-1 cup
- celery-1 cup
- long-grain white rice-1 cup
- vegetable oil-0.25 cups
- fresh okra-1 lb
- diced tomatoes-1 can
- all-purpose flour-0.25 cups
- garlic-1 tbsp
- Cajun seasoning-1 tbsp
- kosher salt-1 tsp
Dice the onion, bell pepper, and celery, mince the garlic, slice the okra, and rinse the rice until the water runs mostly clear.
Keep the chef’s knife blade angled away from your fingers while dicing and slicing.
In a medium saucepan, combine 1 cup rice with 1 1/2 cups vegetable broth. Bring to a boil, cover, reduce heat to low, cook for 15 minutes, then rest covered for 5 minutes.
Open the lid away from your face and hands to avoid steam burns.
In a Dutch oven over medium heat, warm vegetable oil. Whisk in all-purpose flour and cook, stirring constantly, until the roux is peanut-butter brown and smells toasty, about 8 to 10 minutes.
Stir the roux constantly to prevent scorching and reduce hot oil splatters.
Stir in yellow onion, green bell pepper, and celery and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds.
Stir in okra, diced tomatoes with juices, Cajun seasoning, and kosher salt. Cook for 3 minutes to coat the vegetables in the roux.
Gradually stir in the remaining 3 1/2 cups vegetable broth until smooth. Simmer uncovered over medium-low heat, stirring often, until the gumbo is thickened and the okra is tender, about 20 to 25 minutes.
Keep the pot handle turned inward and stir gently to avoid splashes from the hot gumbo.
Fluff the cooked rice and ladle the okra and vegetable gumbo over it. Serve hot.
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