Prep 20 mins
Cook 30 mins
During a recent really, really cold snap, I developed a craving for a good, thick, chunky Louisiana-style gumbo with a spicy kick. This turned out perfectly. The sesame oil and smoked paprika give it depth, so that you won't miss ham or seafood in this gumbo. I'm glad I made a huge pot of it! You could serve this over brown rice, but I think it's dandy all by itself.
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 2 garlic cloves
- 3 tablespoons flour
- 1 tablespoon cajun seasoning salt
- 2 quarts vegetable broth (preferably homemade)
- 1 (28 ounce) can diced tomatoes with juice
- 1 (15 ounce) can whole kernel corn
- 1 lb frozen cut okra
- 1 medium large potato, cubed
- 3 carrots, scraped and sliced into discs
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 2 small yellow squash, chopped
- 3 teaspoons smoked hot paprika
- 2 teaspoons italian seasoning
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup sherry wine
- salt, pepper, and cayenne to taste
- Heat the oils and add the onion, celery, and garlic, cooking until soft. Add flour and Creole seasoning, and stir until thickened. Turn heat down and cook until mixture has browned a bit.
- Add broth and tomatoes with juice, and bring to boil. Reduce to simmer and add remaining vegetables, sherry, and seasonings.
- Simmer for 15 minutes, or until carrots and potatoes are done.
- (If a thicker gumbo is desired, dissolve 1 T cornstarch in 1/4 cup water and add while soup is simmering.).
- Even better the next day!