Ingredients and Weight: - 3 pounds frozen okra, thawed and sliced - 2 pounds frozen corn, thawed - 2 pounds frozen green beans, thawed - 1 large onion, chopped - 1 cup chopped celery - 2 bell peppers (any color), chopped - 1/4 cup minced garlic - 2 cups chopped tomatoes (fresh or canned) - 1 pound andouille sausage, sliced - 3 cups water or chicken broth - 1 tablespoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon grated lemon zest - Salt and black pepper to taste
Preparation Time: - 30 minutes
Cooking Time: - 3 hours
Difficulty Level: - 3
Preparation Method Steps: 1. Heat a large pot or Dutch oven over medium heat. 2. Add onion, celery, bell peppers, and garlic and sauté until softened, about 5 minutes. 3. Add okra, corn, green beans, tomatoes, and andouille sausage to the pot and stir. 4. Pour in water or chicken broth and add thyme, oregano, and lemon zest. Season with salt and pepper to taste. 5. Bring mixture to a boil, then reduce heat and simmer for at least 3 hours, or until okra and vegetables are tender and flavors have blended. 6. Adjust seasonings and serve over rice or with crusty French bread.
Nutritional Information: - Calories: 400 per serving - Protein: 15 grams - Carbohydrates: 70 grams - Fat: 10 grams - Fiber: 5 grams
Dish Characteristics: - Savory and flavorful - Rich and creamy texture - Packed with vegetables and protein - Earthy notes and a hint of citrus
User Comments: - "This gumbo is incredible! The flavors are so complex and delicious." - "The rouxless method makes for a lighter, healthier gumbo without sacrificing any taste." - "I love the abundance of vegetables in this dish. It's so nutritious and satisfying." - "The andouille sausage adds a nice spicy kick." - "This gumbo is perfect for a chilly night or a special occasion."
Special Precautions and Tips: - Be sure to thaw and drain the vegetables before adding them to the pot. This will prevent the gumbo from getting watery. - If you don't have andouille sausage, you can substitute another type of smoked sausage. - Adjust the amount of water or chicken broth to achieve your desired consistency. - Serve the gumbo immediately or refrigerate for up to 3 days.