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Vegetable Cajun Creole Gumbo

kevingianni's picture
Today, we’re in New Orleans waiting for a friend and then my brother to come into town. We figured we’d do a traditional (as traditional as raw food gumbo is) recipe with some cajun spice! Here’s what Ann put together…
  Dried leaf oregano 1 Tablespoon
  Sweet basil leaves 6
  Creole spices 1 Teaspoon (For Sprinkling Over The Top)
  Paprika To Taste (For Sprinkling Over The Top)
  Black pepper To Taste (For Sprinkling Over The Top)
  Sea salt To Taste (For Sprinkling Over The Top)
  Plum tomatoes 4
  Dates 2 Tablespoon
  Garlic 4 Clove (20 gm)
  Celery stalks 1
  Carrot 1 Small
  Green onions 2
  Sweet onion 1⁄2
  Water 1 Cup (16 tbs)
  Creole seasoning 4 Tablespoon
  Dried oregano 1 Tablespoon
  Dried thyme 1 Tablespoon
  Celery seed 1 Pinch
  Sweet basil 6
  Sea salt To Taste
  Chopped okra 20 Ounce
  Red bell pepper 1 , chopped
  Celery stalks 4 , chopped
  Green onions 4 , chopped
  Carrot 1 Large
  Garlic 1 Clove (5 gm), mashed
  Tomato creole sauce 1 Cup (16 tbs)

Tomato Creole Sauce:
Combine the first 7 ingredients into high speed blender. Blend while slowly adding in water for a sauce-like consistency. Add the spices and blend at a low speed to incorporate them. Great to make the sauce a few hours a head of time, the spices really come out!

For the Gumbo:
Chop all veggies serve over hardy sprouts.

Recipe Summary

Difficulty Level: 
Here is a fantastic video that presents a traditional New Orleans recipe. Have a look at this wonderful video recipe to make your own flavorful cajun creole gumbo with plenty of fresh vegetables. Surely this dish would turn out to be fabulous refreshing and truly rejuvenating!

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