Fire Roasted Vegetarian Gumbo

Fire Roasted Vegetarian Gumbo

JessMacintyre 0

"The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter’s night."


2 h servings 268 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 886 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to broil.
  2. Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
  3. Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
  4. Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
  5. Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
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  1. 11 Ratings


This recipe has some serious flaws, and I wouldn't recommend it to anyone else in its current form. First of all, if you add the sweet potatoes and parsnips so late in the process, not all of t...

This was a great way to use tons of veggies from the summer garden! It was my first time making gumbo but my husband and I bothe enjoyed it. We followed the recipe except instead of using a can ...

This recipe features a bit of unnecessary juggling IF you have a sufficiently thick-bottomed pot (I use an ex-pressure-cooker). Cook the roux right in the pot, and the veg will saute nicely in t...

I loved this gumbo, even though I did make a few changes. My grocer was out of serrano peppers so I used a mirasol pepper instead. I also used only two green peppers, and added two red bell pepp...

This is a very good recipe, although it is seriously high maintenance. I followed the directions very closely (although I never figured out what 'file powder' was/is) and it still had a nice ki...

This was so flavorful, had a good amount of spice, and a great texture. I didn't have file powder or use parsnips. I roasted corn along with the peppers and added it to a cornbread mix for a sid...

Wonderful, full flavour. I skipped the file powder, like some of the other reviewers I didn't have any on hand. I love spice & was skeptical of the instruction to toss the seeds of the hot pep...

this recipe needs serious work to be anything edible. The vegetables and spices compete with each other too much to make a complimentary dish. back to the drawing board.

First time trying it. Very DELICIOUS! The spices were perfect. I couldn't find any file powder but used corn starch instead.