Nutritional Info

Nutrition Facts

Serving Size 1 (267g)

Calories 270
Calories from Fat 92 (34%)
Amount Per Serving %DIV
Total Fat 10.2g 16%
Saturated Fat 3g 15%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 60.3mg 20%
Sodium 216.8mg 9%
Potassium 304.8mg 6%
Total Carbohydrate 21.9g 7%
Dietary Fiber 3.2g 13%
Sugars 0.4g
Protein 17.3g 35%

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Recipe Description
My boyfriend, who grew up in New Orleans, declared, "Vegetable gumbo? No sausage, no meat?" It isn't traditional, but he did come back for second helpings.  So give it a try meatlovers you might like it !
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Cup(c)  chopped onions
2 Clove(clv)  garlic, minced
2 Tablespoon(T)  vegetable oil
3 Tablespoon(T)  unbleached all-purpose white flour
2 Cup(c)  reduced-sodium, defatted chicken or vegetable broth
3   ribs celery, chopped
1   green bell pepper, chopped
2   carrots, thickly sliced
1   small zucchini, thickly sliced
1 Cup(c)  sliced okra (fresh or frozen)
1 Cup(c)  corn kernels
14 1/2 Ounce(oz)  diced tomatoes
8 Ounce(oz)  tomato sauce
1 Teaspoon(t)  paprika
1 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  freshly ground pepper
1/2 Teaspoon(t)  dried thyme
1 Teaspoon(t)  dried marjoram
2   bay leaves
1/4 Teaspoon(t)  tabasco sauce
2 Tablespoon(T)  file powder


In a heavy-bottomed soup pot, saute the onions and garlic in the oil until the onions are lightly golden. Keep covered between stirrings.

Stirring constantly, add the flour into the pot, a tablespoon at a time. Cook until it turns light brown. Slowly stir in the broth, scraping the bottom of the pan with a wooden spatula or spoon.

Add the remaining ingredients except the file powder. Bring to a boil, then immediately reduce to a simmer. Cover and simmer until the carrots are very soft, about 30 minutes.

Stir in the file powder and simmer until thickened, about 2 minutes.

Additional notes

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Vegetable Gumbo
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