Direct from Jamburritos’ “Cajun Grille” and Chef Michael Brown!!! The traditional celery, onions, bell peppers, and okra make this a Creole-style vegetarian gumbo rather than Cajun gumbo. However you slice and dice it (celery, onions, Creole or Cajun), try this gumbo and bring a bit of the old South into your kitchen!

Yield: 2 quarts

Ingredients:

  • 1 1/2 cups Okra, cut 1/2″ thick
  • 1 cup Collard Greens, cooked and drained
  • 1 1/2 quarts Vegetable Broth
  • 3/4 cup Corn Kernels, roasted
  • 4 tablespoons diced Onions
  • 2 tablespoons diced Green Bell Pepper
  • 1 tablespoon Diced Celery
  • 1 tablespoon Garlic, minced
  • 1 tablespoon chopped Parsley
  • 1/4 cup Flour
  • 1/4 cup Vegetable Oil
  • Tabasco Sauce, to taste
  • 1 tablespoon Cajun Seasoning
  1. Heat the vegetable oil in a large heavy-duty sauce pan for about 7 minutes on a medium to high flame. Whisk in flour and stir briskly making sure to scrape the bottom of the pan to keep the mixture from sticking and burning.  Continue to stir until the mixture turns dark brown in color.
  2. Add dice onions, diced celery, diced green bell peppers, minced garlic. and chopped parsley and stir thoroughly. This is the Roux for your Gumbo.
  3. Add vegetable broth stirring the mixture briskly to  dissolve the roux. Then add the cut okra, roasted corn, and collard greens. Add Cajun seasoning and tabasco to taste. Reduce the temperature to low and let cook for 1 hour.  
  4. Serve under your favorite rice. 

 

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