Spicy Nine-Vegetable Gumbo

Submitted by La Dilettante

"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."

 

• Ready In: 50mins
• Ingredients: 20
• Yields: 16 cups
• Serves: 16

ingredients

• 44.37 ml olive oil
• 14.79 ml sesame oil
• 236.59 ml onion, chopped
• 118.29 ml celery, chopped
• 2 garlic cloves
• 44.37 ml flour
• 14.79 ml cajun seasoning salt
• 1892.0 ml vegetable broth (preferably homemade)
• 793.78 g can diced tomatoes with juice
• 425.24 g can whole kernel corn
• 453.59 g frozen cut okra
• 1 medium large potato, cubed
• 3 carrots, scraped and sliced into discs
• 425.24 g can black-eyed peas, rinsed and drained
• 2 small yellow squash, chopped
• 14.78 ml smoked hot paprika
• 9.85 ml italian seasoning
• 14.79 ml Worcestershire sauce
• 59.14 ml sherry wine
• salt, pepper, and cayenne to taste

directions

1. 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.
2. Add broth and tomatoes with juice, and bring to boil. Reduce to simmer and add remaining vegetables, sherry, and seasonings.
3. Simmer for 15 minutes, or until carrots and potatoes are done.
4. (If a thicker gumbo is desired, dissolve 1 T cornstarch in 1/4 cup water and add while soup is simmering.).
5. Even better the next day!