>I saw a recipe for vegetable gumbo on a wellness page, and (of course) with just a few modifications, we had gumbo for supper. I’ve made gumbo before, and I’ve even posted recipes for gumbo and jambalaya in the past. I was especially proud of creating this batch with ingredients we already had in the house. Stock the pantry and freezer well, and it’s easy to cook from scratch.
1 small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
(Oops, I was out of celery. I’d fed the last stalk to the bunnies that morning.)
1 stalk celery, diced
1 teaspoon chopped fresh garlic
1 14 1/2 can tomatoes (I prefer them diced)
2 cups corn (fresh or frozen kernels)
2 medium potatoes, peeled and diced
5 cups vegetable or chicken stock
Optional: Italian sausage and/or shrimp, 1/2 lb. each
Ridiculously Simple Directions
Before starting: Brown Italian sausage (if adding meat) and remove from pot.
1. Over low heat, begin cooking onion and peppers in olive oil. Add garlic (and celery). Simmer for a few minutes.
2. Add tomatoes, corn, potatoes, and one Tablespoon of Creole seasoning. Heat through.
3. Add stock. Bring to a boil.
4. If you’re adding meats, add the sausage now.
5. Peel and dice shrimp. Add 3-5 minutes before serving.
Serve with rice!
I made this in my cast iron Dutch oven. It worked like a charm. Heated up evenly, nothing stuck to the pan, it was perfect. Did I mention that Chuck gave me the Dutch oven for Christmas? It’s wonderful.
In case you don’t like to follow back-links, here’s the Creole seasoning.
Creole Seasoning Ingredients:
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Combine all ingredients thoroughly. Store in a tightly covered jar. Yields 2/3 cup.