Creole Style Gumbo Vegetable Stew
Rated 5.0 stars by 1 users
Author:
Yash dani
Creole Style Gumbo Vegetable Stew is a hearty, soul-warming dish inspired by classic Louisiana flavours. A deep, dark roux made with butter and flour forms the rich base, layered with onions, bell peppers, and celery for traditional Creole depth. Loaded with zucchini, mushrooms, okra, corn, and kidney beans, this gumbo is slow-simmered in vegetable stock and spiced with Slap Ya Mama Cajun seasonings and pepper sauce for bold heat. Served over warm rice and garnished with spring onions, it’s a comforting, flavour-forward stew perfect for wholesome, satisfying meals.
Ingredients
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4 tbsp Butter
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4 tbsp Flour
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1 Onion (medium diced)
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1 Bell Peppers (medium diced)
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2 tbsp Celery (finely chopped)
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400ml Vegetable Stock
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2 pcs Zucchini (cut into cubes)
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1⁄2 cup Corn
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1⁄2 cup Mushroom (cut into quarters)
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1⁄2 cup Okra (cut into strips)
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1⁄2 cup Kidney Beans (boiled)
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2 tbsp Spring Onions (finely chopped)
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2 tbsp Slap Ya Mama Cajun Pepper Sauce
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1 tbsp Hot Blend Cajun Seasoning
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1⁄2 tbsp Toasted Onion and Garlic Seasoning
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Rice (cooked)
Directions
Heat butter in a large pot over medium-high heat until melted. Whisk in flour until combined. Continue to cook, stirring constantly, for about 20 minutes, or until the roux mixture reaches a dark amber-brown color.
Once the roux is ready, immediately stir in the bell peppers, celery and onion until combined. Continue to cook, stirring every 10-15 seconds, until the vegetables have softened, about 5 minutes.
Pour in the vegetable stock slowly, stirring continuously.
Add in the zucchini, mushrooms, okra, kidney beans and corn. Stir, and continue cooking until the soup reaches a simmer.
Now add Slap Ya Mama Cajun Pepper Sauce, Hot Blend Cajun Seasoning, Toasted Onion and Garlic Seasoning and mix well.
Reduce heat to medium-low and let the Gumbo continue to simmer for 5-10 minutes, or until the vegetables are tender.
Serve warm over rice, garnished with green onions.