While the traditional gumbo recipe includes seafood, this version is loaded with vegetables and chicken. It’s even better for you than the original and tasty, as well. Try serving this on a cold, blustery day to boost morale.
Here in Alabama it’s sleeting and there is the merest chance of snow. For me it’s the perfect night to enjoy a bowl of my Grandmother Somerville’s Vegetable Gumbo. Her recipe calls for two hours of simmering, but I have a stash in the freezer so that’s what we’ll be having tonight.
1 large onion, diced
4 cloves of garlic, minced
2 Tbsp. oil
2 32. oz cartons of vegetable broth
1 16 oz. bag of frozen sliced okra
2 16 oz. bags of frozen mixed veggies (whatever works for your allergies)
3 cooked chicken breasts, shredded (optional)
1 28 oz. can of diced tomatoes
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. sage
In a large stockpot, saute the onion and garlic 2 Tbsp of oil. Once the onion is translucent, add the broth and the frozen okra, and bring the pot to a low simmer for approximately 1 hour. After an hour, use the back of a spoon to smash all of the okra pieces against the side of the pot. Add the remaining ingredients and simmer for another hour. Serve with gluten free crackers, and a salad or sandwich.
This recipe makes a lot of soup, so we usually freeze the leftovers for quick weeknight suppers.