Vegetable Gumbo

•Food Network Magazine
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Initial version

Authored by Shanzy

Ingredients

  • 3 tbsp canola oil
  • 3 tbsp AP flour
  • 1 small onion
  • 2 celery stalks
  • 3 garlic
  • 1 tbsp Worcestershire or soy sauce
  • 1 tsp smoked paprika
  • 4 c vegetable broth
  • 1 bunch kale or swiss chard
  • 10 oz black eyed peas
  • brown rice
  • frozen cooked shrimp
  • kosher salt
  • freshly ground black pepper

Instructions

1

In a large pot over medium heat, make a golden roux with the oil and flour.

2

Add the onion, celery, garlic, 3 T water, salt, and pepper. Cover and cook until the vegetables soften, stirring occasionally, about 8 minutes.

3

Mix in the Worcestershire or soy sauce and paprika and cook about 30 seconds.

4

Stir in vegetable broth, scraping browned bits from the bottom, cover, and bring to a boil.

5

Add the greens, black eyed peas, and shrimp (if using) to the pot. Reduce the heat, cover. Simmer until tender (about 15 minutes), stirring occasionally. Season with salt and pepper. Serve with brown rice, if using.