Mexican Gumbo

Ingredients

While the original American Gumbo typically uses a roux as a thickening agent, this Mexican adaptation relies on the natural thickness of tomatoes and vegetables. Additionally, the spices used in Mexican Gumbo are different, incorporating flavors like cumin, chili powder, and oregano to give it a distinct Mexican twist. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) black beans, cooked and drained 1 cup (150g) black beans, cooked and drained
• 1 cup (150g) zucchini, diced 1 cup (150g) zucchini, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes and minced jalapeno pepper. Cook for another 2 minutes.
4. 4.
   Pour in the vegetable broth and tomato sauce. Add the cumin, chili powder, dried oregano, and bay leaf. Stir well to combine.
5. 5.
   Bring the mixture to a simmer and let it cook for 10 minutes.
6. 6.
   Add the corn kernels, black beans, and diced zucchini. Cook for an additional 10 minutes, or until the vegetables are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaf before serving.
9. 9.
   Garnish with fresh cilantro.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor.
• Jalapeno pepper — Adjust the amount of jalapeno according to your spice preference.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the gumbo.
• Zucchini — Do not overcook the zucchini to maintain its texture.
• Fresh cilantro — Add the cilantro just before serving to preserve its freshness and aroma.

Tips & Tricks

• For a spicier gumbo, add a pinch of cayenne pepper or use a hotter variety of chili powder.
• Serve the Mexican Gumbo with a side of rice or warm tortillas.
• Feel free to add other vegetables like diced carrots or celery for added flavor and texture.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Adjust the consistency of the gumbo by adding more vegetable broth if desired.

Serving advice

Serve the Mexican Gumbo hot in bowls, garnished with fresh cilantro. Accompany it with a side of rice or warm tortillas for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the gumbo just before serving. Serve it in colorful bowls to make the dish visually appealing.