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Roasted Pepper Gumbo
A wonderful Roasted Pepper Gumbo recipe to serve at your next party.
Course:
Dinner, Lunch, Main Course, Main Dish, Soup/Stew, Vegetarian
Cuisine:
American, International, Vegan, Vegetarian
Yield:
10
people
Materials
2
red pepper
2
gree pepper
2
red or yellow peppers
roasted
1/2
head
fennel
diced
1
leek
sliced
1/2
cup
garlic
chopped
1
cup
okra fresh
sliced
1/2
chipotle pepper
de-seeded & diced
1
carrot
diced
3
stalks
celery
diced
2
tablespoons
thyme
piced & chopped
3
quarts
vegetable stock
1
pint
tomato puree (low sodium)
1
teaspoon
gumbo file
1
teaspoon
coriander
ground
1
teaspoon
soy souce, low sodium
1.5
teaspoon
black peppercorns
ground
1/4
cup
cornstarch
1/4
cup
cold water
Instructions
Roast peppers, peel & de-seed. Then dice.
Brown all vegetables in a large hot stockpot.
Deglaze with tomato sauce and stock.
Add seasonings, bring to boil and cook for 1½ hours at a simmer.
Thicken with cornstarch & water mixture.
Serve hot.