Creole Vegetable Gumbo with Greens

Gumbo usually include meat or seafood, but you can also prepare it veggie style by adding okra, greens, brussels sprout, tomatoes, and red beans. In order to make it a creole dish you must have it spicy and simple. In Louisiana we like to serve it over hot rice with potato salad.

1 pound of mustard greens ( I used frozen greens )
1 cup olive oil
1 cup flour
1/2 cup chopped parsley
4 chopped green onions
2 medium chopped onions
2 green bell peppers chopped
2 red bell peppers chopped
2 yellow bell peppers chopped
1 jalepeno pepper, chopped and seeds
6 garlic cloves chopped
1 1/2 tsp. fresh thyme
1 1/2 tsp. oregano
1 tsp. cayenne pepper
Salt & black pepper to taste
2 Bay leaves
2 15 oz cans of Whole tomatoes, drained
2 15 oz cans of Red kidney beans, drained
Brussels Sprout, sliced in half
3 to 4 quarts of Vegetable stock, (You can use water)
Pot of Cooked Rice

Cook the greens in a large pot of boiling water until they are tender. Transfer greens to a bowl and keep the remaining water.

In a Dutch oven pot or cast iron pot, heat the oil over medium heat and than sprinkle the flour using a wire whisk or wooden spoon to mix. Constantly stirring until the flour reach a golden brown. Stir in the vegetables: green onions, onions, bell peppers, jalepeno pepper, garlic, tomatoes, brussels sprouts and seasonings. Stir for 5 minutes until the vegetables are wilted. Add the water or liquid from greens and the stock. Continuing stirring until the liquids comes to a boil, then lower heat and simmer for 20 minutes. At this time you can adjust the seasoning. Add the beans, parsley, and greens and cook on simmer for about 30 to 45 minutes. If gumbo is a little to thick you can add more water or stock. Bon App├ętit!!!

Make Fridays A Little More Special Than Normal!!


  1. Sounds lovely! I will have to make this. Thanks for sharing!

  2. A comforting meal perfect for winter. Thanks!


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