I'm no expert on gumbo but I feel like this recipe is pretty darn good. And its totally vegetarian and gluten free!
While I don't make it super spicy (Yes, I know that is the whole point of Gumbo) this is a great recipe that you can pick and chose to your own taste. My husband prefers a more spicy gumbo so he add's a bit more later on.
2 - 15 ounce cans black beans, rinsed and drained
1 - 28 ounce can diced tomatoes, un-drained
1-16 ounce package frozen sweet pepper and onion stir-fry vegetables
(I use a bag of the tri-colored peppers and cut up a fresh onion and add it)
2 cups frozen cut okra
1-2 teaspoons Cajun seasoning
3 cups hot cooked white or brown rice
*Side note* Everything in this recipe is organic EXCEPT the okra.
It is SO hard to find okra organic, especially in my area.
- In a 3 1/2- to 4 1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, frozen okra, and Cajun seasoning.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Ladle gumbo into shallow bowls over hot cooked rice.
Super easy right? Its prefect for summer because it isn't to hot or heavy.
Happy Cooking Friends!