Green Gumbo Recipe

Ingredients

• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 large onion, diced 1 large onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 celery stalks, diced 3 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 pound (450g) fresh spinach leaves 1 pound (450g) fresh spinach leaves
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 tablespoon hot sauce 1 tablespoon hot sauce
• Salt and pepper to taste Salt and pepper to taste
• Cooked white rice, for serving Cooked white rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 6g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux. Cook the roux until it turns a dark golden brown color, stirring constantly to prevent burning.
2. 2.
   Add the diced onion, bell peppers, celery, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
3. 3.
   Pour in the vegetable broth and bring the mixture to a simmer.
4. 4.
   Add the fresh spinach leaves, diced tomatoes, dried thyme, paprika, cayenne pepper, and hot sauce to the pot. Stir well to combine.
5. 5.
   Cover the pot and let the gumbo simmer for about 30 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Green Gumbo over a bed of cooked white rice.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before using them in the recipe to remove any dirt or grit.
• Diced tomatoes — If you prefer a smoother texture, you can use crushed tomatoes instead of diced tomatoes for a more blended consistency.
• Hot sauce — Adjust the amount of hot sauce according to your spice preference. Add more for a spicier gumbo or reduce the amount for a milder flavor.

Tips & Tricks

• To add a smoky flavor to the gumbo, you can include a small amount of liquid smoke during the cooking process.
• If you prefer a thicker gumbo, you can increase the amount of roux by adding more flour and oil in equal proportions.
• Feel free to customize the vegetables in the gumbo according to your preference. Okra, corn, or carrots can be great additions.
• For a heartier version, you can add cooked chicken, shrimp, or sausage to the gumbo.
• Leftover gumbo tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.

Serving advice

Serve the Green Gumbo hot over a bed of fluffy white rice. Garnish with fresh parsley or green onions for added freshness and color. Provide hot sauce on the side for those who prefer an extra kick of spice. Serve with a side of cornbread or crusty bread to soak up the flavorful broth.

Presentation advice

When serving the Green Gumbo, ensure that the vibrant green color of the gumbo is visible by using a white or light-colored bowl or plate. Arrange the rice neatly in the center and ladle the gumbo around it. Garnish with a sprinkle of paprika or a few spinach leaves for an elegant touch.