Veggie Gumbo

Veggie Gumbo


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This Southern classic features okra, bell peppers, and tomatoes; vegetables that are at their prime harvest time in the summer!

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Chicago, IL

Time needed

25 min preparation + 7 hour cooking

Serving Size / Yield

6 servings


  • Diced tomatoes
  • 1 medium sized onion
  • 1 sweet green bell pepper, chopped
  • 2 stalks celery, chopped
  • ½ package frozen okra
  • 1 lb can tomatoes, undrained
  • 1 tsp salt
  • 2 tsp pepper
  • 3 cloves garlic
  • 1 tbsp paprika
  • 1/3 C flour
  • 1/3 C vegetable oil
  • 3 C water

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In a 2-quart saucepan, stir together the flour and oil until smooth, and cook for 5 minutes, stirring constantly. Reduce heat to medium heat and stir for 15 minutes until the mixture forms a reddish-brown color.

In a crockpot, pour in 3 cups of water and stir in the roux. Add in all other ingredients and stir. Cover the crockpot and let the stew cook on low heat for 6-7 hours.

Serve over cooked rice.

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