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This aromatic gumbo uses the elements of the traditional Creole stew and is bursting with flavor. Full of greens, beans, and herbs, it’s the ultimate Blue Zones meal. Feel free to swap the greens and beans with whatever you have on hand: Spinach, kale, turnip greens, white beans, navy beans, and black-eyed peas all work well in this dish. Since many Adventists don’t eat very spicy foods—in line with traditional church teaching—this gumbo only has a mild kick. If you like yours with a little more spice, add more cayenne pepper or serve it with your favorite hot sauce.
Total Cook Time: 45 minutes | Makes 4-6 Servings
Source: The Blue Zones Kitchen
⅓ cup extra-virgin olive oil
⅓ cup all-purpose flour
1 ½ large sweet onions (like Vidalia), chopped
4 garlic cloves, minced
3 bay leaves
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
2 stalks celery, diced
1 red bell pepper, cored and diced
4 cups vegetable stock
⅓ cup fresh or frozen corn kernels
1 ½ cups cooked black-eyed peas (or one 15-ounce can, drained)
1 cup cooked brown rice
1 cup frozen cut okra
2 cups chopped spinach
¼ cup chopped fresh parsley
Salt and pepper (optional)