About a year ago I had, what I would argue as, the BEST vegetarian gumbo in town at Jezebels Southern Bistro and Bar. I have been trying to recreate it since! No luck, but this is still pretty good!
1/4 cup white flour
1 tablespoon avocado oil (this canâ€™t be substituted)
2 teaspoons of flax seed meal
1.5 cups of red onions, finely chopped
1 bell pepper, cut into 1/4 inch strips (I used red)
1 yellow squash, sliced and quartered
1 zucchini squash, sliced and quartered
8 cloves of garlic (finely chopped)
2 cups frozen okra
2 cups frozen French cut green beans
1/2 cup frozen corn
1/2 a can of red beans
1/2 a can of black eyed peas
1 can of fire roasted diced tomatoes
3 cups of vegetable broth (though I prefer Better than Bouillon Seasoned Vegetable Base)
2 cups of water
4 teaspoons of tomato paste
3 tablespoons cajun seasoning
3 teaspoons of cayenne pepper
3 teaspoons of ground cumin
- 3 teaspoons of black pepper
2Â teaspoons of dried basil
2 teaspoons of dried oregano
2 teaspoons of dried parsley
1 teaspoon dried thyme
4 teaspoons of salt (more to taste)
6 teaspoons of Tobasco Hot Sauce
Heat a very large, heavy pot over medium heat. Add the oil, then the flour, stirring constantly so not to burn. When the color is brown, add the flax seed meal and continue to stir for 1 minute.
- Add the onions, bell pepper, zucchini and yellow squash.
- Turn the heat to high and let the vegetables cook well. Stir constantly.
- When the vegetables turn soft, add the garlic, allowing it to become aromatic. Stir for 15 seconds.
- Add all remaining ingredients, including the spices. Stir well and cover.
- Turn the heat to low and let the dish cook on its own, stirring occasionally to avoid sticking at the bottom of the pot. Continue this for approximately an hour, maybe less.
- Taste occasionally and adjust seasoning or hot sauce to preference.
- Serve over a small portion of white or brown rice.
Additional Cooking Instructions