Frozen Vegetable Gumbo
Use frozen vegetables to make a gumbo that'll have you dreaming about a trip to New Orleans without having to go farther than your freezer!
Servings: 4 servings
Ingredients
- ½ cup vegetable oil
- ⅓ cup all purpose flour
- 1 16 oz. bag frozen gumbo vegetables* see note below
- 1 14.5 oz. can petite diced tomatoes
- 4 cups water
- 1 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp paprika
- cayenne pepper to taste, but start with ¼ tsp
- salt and black pepper to taste
- 2 cups cooked white rice
- Crystal's hot sauce to taste
Instructions
- Combine the flour and oil in a large pot. Turn the heat to high and immediately set a timer for 10 minutes. Begin stirring with a wooden spoon.
- Continue stirring for 10 minutes, do NOT walk away or stop. Stir gently, do not whip it around, as this mixture will get dangerously hot. If it darkens before the 10 minutes is up, turn the heat down to medium, or remove from heat. You may not need to cook it the entire 10 minutes, but look for a dark, chocolatey brown color to form.
- Once the roux is complete, turn off the heat for a moment. Gently pour in the frozen vegetables and can of tomatoes, Stir gently until combined with the roux, and then turn the heat back to medium. Cook for 5 minutes.
- Add the spices and water. Stir to combine.
- Once everything is combined, turn the heat to medium low and cover with a lid. Cook for 40 minutes.
- Make your rice at this point, using your favorite method.
- Salt and pepper to taste, add more cayenne if more heat is desired.
- Serve over rice with Crystal's hot sauce for more heat and flavor.
Notes
*If you don't have this or a similar frozen gumbo vegetable mix, combine 4 cups of okra, corn kernels, celery, red peppers, onions in whatever proportions you like, they can be frozen, fresh, or a combination.