Creole Vegetable Gumbo Ya Ya

  • Yield: 8 servings


4tablespoons canola oil or butter
3tablespoons flour
1large onion, chopped
3 ribs celery, chopped
6 garlic cloves, minced
1medium green bell pepper, cored, seeded and chopped
1medium red bell pepper, cored, seeded and chopped
1 jalapeno pepper, seeded and minced
1 (28-ounce) can chopped tomatoes in puree
1quart water or vegetable broth
1pound fresh okra, sliced, or 1 pound frozen sliced okra
3 bay leaves
2teaspoons dried thyme
1teaspoon gumbo file powder, optional
1/2teaspoon cayenne pepper
16 scallions, minced
Salt, to taste
Juice of 1 lemon


  1. Heat oil or butter in a nonreactive large heavy saucepan or Dutch oven. Add flour and stir frequently over medium heat until flour is browned. Add onions, celery, garlic, peppers and jalapenos; continue to stir a few minutes until vegetables begin to soften. Add tomatoes and mix well. Gradually add water or broth and combine well. Bring to a boil.
  2. In another pan lightly sprayed with no-stick cooking spray, saute okra over high heat until brown. This prevents okra from getting sticky or slimy when added to gumbo. Add okra to gumbo. Add bay leaves, thyme, file powder and cayenne pepper to the pot. Reduce heat and simmer 1 1/2 hours, uncovered. Add scallions; season with salt and lemon. Makes 3 quarts.

Nutritional Info *per serving

  • Calories 127
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 191mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 5g
  • Protein 4g