The rich dark roux of this Louisiana-style gumbo is flavored with a bold combination of antioxidant-dense oregano, warm cumin, smoky paprika and spicy cayenne.
½Cup Vegetable Oil
⅓Cup All Purpose Flour
1 Cup Chopped Onion
1 Cup Chopped Green Pepper
1 Cup Chopped Celery
128ozCan Diced Tomato
2CupsFresh or Frozen Green Beans
2 CupsSliced Carrots
1CupSliced Okra Fresh or Frozen
1TBS Ground Cumin
No nutrition information available
1. Stir together oil and flour in Dutch oven or heavy bottomed pot until smooth. Cook over high heat 10 minutes or until roux turns dark caramel color, stirring constantly.
2. Add onion, bell pepper and celery. Cook 5 minutes or until vegetables soften, stirring occasionally. Stir in tomatoes, green beans, carrots, parsnip, okra, 4 cups water, oregano, cumin, paprika, cayenne, salt and pepper to taste. Reduce heat to medium-low, cover and cook 40 minutes or until carrots are tender. Serve over rice.