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Faux Gumbo with Red Beans & Corn
Recipe

17 INGREDIENTS • 12 STEPS • 40MINS

Faux Gumbo with Red Beans & Corn

5.0
3 ratings
This vegetarian gumbo is filled with colorful peppers, sweet corn, and red beans. There's nothing better than learning a new technique while making a delicious dish, trust us!
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
This vegetarian gumbo is filled with colorful peppers, sweet corn, and red beans. There's nothing better than learning a new technique while making a delicious dish, trust us!
40MINS
Total Time
$5.17
Cost Per Serving
Ingredients
Servings
2
US / Metric
Celery
1 stalk
Tomato Paste
to taste
Tomato Paste
Liquid Aminos
to taste
Liquid Aminos
I used Braggs
Dry Red Beans
to taste
Dry Red Beans
Long Grain White Rice
to taste
Long Grain White Rice
Salt
1 tsp
Okra
to taste
Scallion
to taste
Scallions
Garlic
to taste
Garlic, peeled, minced
Cajun Seasoning
to taste
Cajun Seasoning
Water
4 cups
Water
Filé Powder
to taste
Filé Powder
Butter
to taste
Nutrition Per Serving
VIEW ALL
Calories
120
Fat
1.3 g
Protein
4.2 g
Carbs
26.7 g
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Faux Gumbo with Red Beans & Corn
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Peel, have and dice the Yellow Onion (1). Dice the Celery (1 stalk). Remove the stem and seeds from the Bell Pepper (1), and dice. Peel and mince the Garlic (to taste).
step 2
Remove the husk and silk from the Corn (1). Hold ear upright on a cutting board with the bottom pointed slightly away from you.
step 3
Using a large, sharp knife and taking care to keep your fingers above and out of the way of the knife, run the bald down the outside edge of the ear to cut kernels away from the cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob.
step 3 Using a large, sharp knife and taking care to keep your fingers above and out of the way of the knife, run the bald down the outside edge of the ear to cut kernels away from the cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob.
step 4
Place a large saucepot on medium heat, and add the Butter (to taste). When the butter has melted, add the All-Purpose Flour (to taste) and whisk until incorporated. Cook 2-3 minutes until the flour smells nutty and toasted. This is your roux.
step 4 Place a large saucepot on medium heat, and add the Butter (to taste). When the butter has melted, add the All-Purpose Flour (to taste) and whisk until incorporated. Cook 2-3 minutes until the flour smells nutty and toasted. This is your roux.
step 5
Add the Cajun Seasoning (to taste), the diced yellow onion, celery, pepper and garlic to the roux. Cook 4-5 minutes, while stirring continuously.
step 5 Add the Cajun Seasoning (to taste), the diced yellow onion, celery, pepper and garlic to the roux. Cook 4-5 minutes, while stirring continuously.
step 6
Add Tomato Paste (to taste), 3 cups of Water (4 cups) and Liquid Aminos (to taste). Slowly bring this mixture to a simmer, then add the Dry Red Beans (to taste), corn kernels and Filé Powder (to taste).
step 7
Cook 10 minutes more, stirring occasionally and scraping the bottom of the pot to prevent scorching.
step 7 Cook 10 minutes more, stirring occasionally and scraping the bottom of the pot to prevent scorching.
step 8
While the gumbo is simmering, prepare the rice. In a small saucepan with a lid, combine Long Grain White Rice (to taste) and Salt (1 tsp) with remaining 1 cup of water.
step 9
Place the pot on high heat and bring to a boil, then turn the heat down to medium-low, cover and cook about 12 minutes, or until all the liquid has been absorbed and the rice is tender.
step 9 Place the pot on high heat and bring to a  boil, then turn the heat down to medium-low, cover and cook about 12 minutes, or until all the liquid has been absorbed and the rice is tender.
step 10
While the rice is cooking, wash and thinly slice the Okra (to taste) and Scallions (to taste). Add the okra to the gumbo and cook 3-4 minutes or until tender.
step 10 While the rice is cooking, wash and thinly slice the Okra (to taste) and Scallions (to taste). Add the okra to the gumbo and cook 3-4 minutes or until tender.
step 11
Remove the gumbo from the heat and adjust the seasoning with freshly ground pepper and additional peach dish salt to taste.
step 12
Fluff the rice with a fork, and divide between 2 plates or pasta bowls. Spoon the gumbo over the rice, and top with chopped spring onion. Serve and enjoy!
step 12 Fluff the rice with a fork, and divide between 2 plates or pasta bowls. Spoon the gumbo over the rice, and top with chopped spring onion. Serve and enjoy!
Tags
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American
Comfort Food
Lunch
Shellfish-Free
Vegetarian
Spring
Summer
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