Home Batch · ~2 gal (single pot)
Veggie Gumbo
Prep 45 min · Cook 2 hr · 9 portions
Ingredients
Vegetable OilFor dark roux
1 cupAll-Purpose FlourFor dark roux
1 cupYellow OnionLarge, diced
2 eaGreen Bell PepperDiced
2 eaCeleryDiced
4 stalksGarlicMinced
6 clovesFresh OkraHalved
1 lbCrushed Tomatoes
1 cupVegetable StockWarm
8 cupsCajun Seasoning
2 tbspSmoked Paprika
1 tbspGarlic Powder
2 tspOnion Powder
2 tspDried Thyme
1 tspBay Leaves
2 eaBlack Pepper
1 tspCayenne PepperSpicy — ½–1 tsp to taste
0.75 tspHot Sauce
1.5 tbspKosher SaltTo taste
1 tspWorcestershire Sauce
1 tspFlat-Leaf ParsleyChopped
0.5 cupGreen OnionSliced
4 eaWhite RiceCooked, for serving
2.25 lbPreparation
- Roast half the okra on a sheet pan at 425°F for 15 min — reduces slime.
- Heat vegetable oil in a heavy Dutch oven or stock pot over medium. Whisk in flour to start the roux.
- Stir roux constantly until dark chocolate brown — about 45–60 minutes.
- Add holy trinity to roux and sweat until onions soften, about 10–12 minutes.
- Add garlic and cook 1 minute.
- Slowly whisk in warm chicken stock.
- Whisk in vegetable stock and tomatoes with seasonings.
- Simmer 75 min. Finish with parsley and green onion. Serve over rice.
Temperature Checks
- Finished gumbo (service)165°F