Veggie Gumbo

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Veggie Gumbo

Rice:

  • 1 cup brown rice

  • 1½ cups vegetable stock

  • 1 clove garlic, chopped

  • 1 tbsp butter

Combine rice with next three ingredients and cook according to instructions on the bag of rice.

Veggies:

  • 1 clove garlic, chopped

  • ½ yellow onion, diced

  • 2 tbsp butter

  • 1 tbsp flour

  • 1 sweet pepper, sliced

  • 1 hot pepper, sliced

  • 1 small eggplant, diced

  • 1½ cups okra, sliced

  • 1 cup squash, diced

  • 1 tsp smoked paprika and 1 tsp espelette (optional)

  • 1 tbsp salt

Sauté garlic and onion with butter and flour until light golden brown. Add next 7 ingredients and continue to cook. Transfer sautéed vegetables to a medium saucepan. Add 3 cups vegetable stock and the rice mixture and simmer for about 5 minutes. Remove from heat. Season with salt and pepper and finish with a squeeze of lemon. Serve with a simple salad and warm bread.

RecipesCarly Demler