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    You are in: Home / Recipes / Vegetable Gumbo Recipe
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    Vegetable Gumbo

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 06, 2008

      not absolutely fabulous, but I do believe I will be making it again. The flavors were mild, but tasty. I added cauliflower and kale to the dish and I also used both basil and rosemary. I doubled the tabasco sause as well. The simmer time is somewhat up to your own taste, but I simmered it for about half an hour to an hour and it came out just right for my family. NOTE: I realized after I finished making it, that since you use water AND bouillon, you could simply use broth.

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    • on July 21, 2007

      This was a great meal. I used frozen corn and wish I had used fresh as the rest of the vegetables were fresh. The blend of the vegetables, herbs and grape juice was really good. I will be using this recipe often.

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    • on September 12, 2005

      Yum! Lots of flavor! I halved the recipe, but wish I hadn't. I didn't have grape juice on hand, but had just canned some kudzu blossom syrup and it's suppossed to taste like grape juice, so used that. I used both fresh basil and rosemary, omitting the parsley(didn't have). Delicious! I served it over short grain brown rice, for a healthy meal!

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    • on June 12, 2005

      Tastes great, very easy, I crocked (1/2 high 1/2 low) for 10 hours. I forgot the parsley and omitted the celery, just delicious. Thanks for posting.

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    • on May 31, 2005

      I used a few more fresh vegetables than the recipe calls for since I had them on hand. I really didn't expect this much flavor from such a few, simple ingredients and herbs and some white grape juice but the soup/stew is amazingly flavorful. I'm planning to use this recipe again this summer when the garden vegetables are ready. Great contribution, CookbookCarrie.

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    • on February 27, 2004

      We enjoyed this a lot -- a great meatless meal that is also filling. I was worried that there wasn't going to be enough liquid but there was just the right amount without being soupy. Thanks for sharing!

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    • on May 15, 2003

      I enjoyed this recipe a lot. The gumbo is just chock full of delicious vegetables. I’m not a meat eater, so it was nice to see a gumbo-style recipe out there. I know the recipe said either/or, but I used both basil and rosemary because I like them both (the spices combined equaled 1 tbsp). I liked the idea of the white grape juice as part of the gumbo base. It gave a really neat flavor. In my opinion, the flavor of the gumbo is even better the next day! I served this over white rice with lots of hot sauce for me on the side. My husband, (who’s not much of a vegetable eater), had his today with spicy peach sauce and said it was great. Thanks for sharing!

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    Nutritional Facts for Vegetable Gumbo

    Serving Size: 1 (289 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 140.7
     
    Calories from Fat 10
    22%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 26.4 mg
    1%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 5.3 g
    21%
    Sugars 17.0 g
    68%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    vegetable bouillon granules

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