Monday, April 22, 2013

Vegetable Gumbo

I helped a friend make this soup for dinner last week. It was so great, I decided to make another batch! The recipe is from Vegetarian Times. We just harvested some leeks from the farm, so I threw those in too. Did you know you can eat the green part of leeks? They are tender and delicous when they are young.


1/2 cup olive oil
1/2 cup gluten free flour mix (Bob's Red Mill is great)
1 medium onion chopped
1 yellow bell pepper, chopped
4 stalks celery, chopped
1 -28 oz. can fire roasted, diced tomatoes
4 carrots, sliced
3 leeks, sliced
3 jalapenos, diced
2 vegan Italian sausage, sliced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
cajun spices


Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over medium high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly. The roux will start to give off a nutty fragrance as it is cooking.
Add onion, carrots, bell pepper, and celery to the roux and cook 5 minutes, or until vegetables are softened.

Make sure to keep stirring. Add the spices and cook for one more minute. Then add in all remaining ingredients and 2 cups water. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook 20 minutes. Season with salt and pepper and a cajun spice mix.

I served this over wild rice. It's also great with some shrimp too!

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