Kidney Bean and Zucchini Gumbo |Lunch

This vegetable gumbo uses zucchini instead of okra. Traditional gumbo always calls for filé powder, but if you can’t find this anywhere, increase the amounts of the other spices—especially the Cajun seasoning—to give this dish even more of a kick!


1 onion, diced 1 red or green bell pepper, chopped 3 stalks celery, chopped 2 tablespoons olive oil 1 zucchini, sliced 1 (14-ounce) can diced tomatoes 3 cups Vegetable Broth 1 teaspoon hot sauce 1 teaspoon filé powder (optional) 3/4 teaspoon thyme 1 teaspoon Cajun seasoning 2 bay leaves 1 (15-ounce) can kidney beans, drained 1 1/2 cups rice, cooked


1. In a large soup pot or stock pan, sauté the onion, bell pepper, and celery in olive oil for just 1–2 minutes. Reduce heat and add remaining ingredients except for beans and rice.

2. Bring to a simmer, cover, and allow to cook for 30 minutes. 3. Uncover, add beans, and stir to combine. Heat for 5 more minutes. Remove bay leaves before serving. Serve over cooked rice.

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