Bring some Southern warmth to those chilly fall and winter days. Louisiana-style gumbos are a creative way to spice up your meals and add more fiber and nutrient-dense vegetables to your day. Spicy foods have also been shown to help increase metabolism and circulation.
1. In a large stockpot on medium-high, heat oil. Add celery, carrots and onions. Sauté for 5 to 7 minutes, until fragrant.
2. Add mushrooms and sauté for 7 minutes, stirring occasionally, until slightly brown. Add okra, bell pepper, chiles, garlic, thyme, cumin and bay leaves. Sauté until fragrant, about 4 minutes.
3. Stir in rice; sauté for 2 to 3 minutes. Add potatoes, tomatoes and broth.
4. Bring to a boil then reduce heat to a simmer. Cover pot and cook, stirring occasionally, until rice is al dente, 30 to 40 minutes.
5. Add beans, parsley, salt, black pepper and cayenne pepper. Heat through, about 3 minutes. Remove bay leaves, top with green onions and serve with corn bread (if using).
- Serving Size 1/8 of recipe
- Calories 220
- Carbohydrate Content 43 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 10 g
- Protein Content 9 g
- Saturated Fat Content 0.5 g
- Sodium Content 565 mg
- Sugar Content 8 g