Nutritional Info

Nutrition Facts

Serving Size 1 (146g)

Calories 136
Calories from Fat 4 (3%)
Amount Per Serving %DIV
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.8mg 0%
Sodium 216mg 9%
Potassium 351.4mg 7%
Total Carbohydrate 34g 11%
Dietary Fiber 3.8g 15%
Sugars 2.6g
Protein 2g 4%

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Recipe Description
Wait. Stop. Don't call the Creole police! We've thrown all of the rules out the window in this gumbo. We've used file, okra, and roux (the horror!), and we certainly didn't use nine different greens. What we did, however, was come up with a wonderfully flavorful-albeit not entirely traditional-gumbo that really hits the spot. Don't forget to serve it over plain white rice to keep at least some of the tradition going.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  nondairy butter
1   large size red or yellow onion, roughly chopped
1   green bell pepper, cored, seeded and roughly chopped
3   celery, roughly chopped
6 Cup(c)  vegetable broth
1 Tablespoon(T)  dulse granules
1 Tablespoon(T)  old bay seasoning
1 Tablespoon(T)  garlic powder
1 Tablespoon(T)  onion powder
1 Teaspoon(t)  ground black pepper
1 Teaspoon(t)  cayenne pepper, to taste
1 Pound(lb)  frozen sliced okra
8 Ounce(oz)  shredded cabbage
4 Ounce(oz)  baby spinach leaves
1 Tablespoon(T)  file powder


Heat the butter in a saucepan over medium-high heat, then add the onion, bell pepper, and celery; cook until fragrant, translucent, and beginning to brown, 7 to 10 minutes.

To make the roux: While the veggies are sauteing you can make the roux. In a large-size stockpot or Dutch oven, heat the oil over medium-high heat. Add the flour and whisk vigorously. Continue to whisk until the roux turns golden brown, then reddish brown, then chocolate brown. This can take up to 10 minutes.

Add the sauteed veggies to the roux, then slowly add the vegetable broth. Stir well.

Add the dulse, Old Bay, garlic powder, onion powder, ground black pepper, and cayenne. Stir well.

Add the okra, cabbage, and spinach.

Cover and bring to a boil. Uncover, reduce to a simmer, and simmer for 20 minutes.
Remove from the heat and stir in the file powder.
Add salt to taste.
Serve over rice.

Additional notes

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