Now, do we all know where gumbo originates? That’s right, in the great state of Louisiana. Well, I’m from Florida so I’ve had many a good gumbo over the years – so this recipe is for all you ladies who haven’t given it a try yet. I also thought I’d add my own spin to this classic dish by making it vegetarian – with shrimp optional.
Vego Gumbo recipe from the South
You will need
- 28 ounce can diced tomatoes, undrained
- 2 cups frozen cut okra (this is the kicker!)
- 2 15 ounce cans black beans, rinsed and drained
- 16 ounce package frozen sweet pepper and other frozen stir-fry vegetables
- 2 teaspoons Cajun seasoning
- 3 cups cooked rice (white or brown)
- Chopped green onions (these are optional)
- 14 shrimp, peeled and deveined (for the vegetarians that eat seafood)
To make
In a slow cooker, combine the tomatoes, frozen stir-fry vegetables, okra, beans and Cajun seasoning.
Cover the slow-cooker with a lid and cook on low-heat for 6 to 8 hours. Alternatively, you can cook it on high-heat for 3 to 4 hours. If using the shrimp, add in the last hour of cooking. Cook for half an hour on low or an hour longer on high.
When almost ready to serve, cook the rice in boiling water on the stove. Drain, serve into bowls and ladle the gumbo on top. If you’ve chosen to use the chopped green onions, sprinkle these on top as a garnish.
