Fire Roasted Vegetarian Gumbo Recipe -
Fire Roasted Vegetarian Gumbo Recipe
  • READY IN 2 hr

Fire Roasted Vegetarian Gumbo

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 15 mins

    2 hrs


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2008

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 of fire roasted tomatoes I used 4-5 fresh tomatoes from the garden and roasted them in the oven at the same time as the peppers. Just a word to the wise - gumbo seasoning can be very spicey so if you do not like spicey food be careful and do not add 2 whole TBSP! We served over rice.

Most Helpful Critical Review
Oct 04, 2010

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 them will cook all the way through. When I made it, many of the chunks were still crunchy. Second, file powder is an end spice - you should not add it and then simmer for 30 minutes. The result will be slimy and unappetizing, as I found out when I made it. I like the ideas of the roasted peppers and the various spices, but not enough to salvage it overall. Thumbs down.

Nov 10, 2011

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 the roux.

Jun 15, 2010

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 peppers. I didn't have smoked paprika so I used regular old paprika. I left out the parsnip, the celery, and the black-eye peas because I don't like those. Next time, I think I'll halve the kidney beans and the okra and double the green and red peppers. Truly a delicious and adaptable recipe. One of the best Gumbos I've ever had!

Nov 05, 2008

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 kick to it. I ate this with whole wheat bread and my husband ate it with crackers--both were excellent.

Jun 30, 2009

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 side. I will make this gumbo again for sure!

Apr 23, 2012

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 peppers - perhaps in part because I only had 2 banana peppers & 1 jalapeno. I'm glad I kept them because when I opened the can of fire roasted tomatoes they didn't have any heat at all. Not sure if this is the norm. - anyway, I added the seeds when the tomatoes went in. I also added a teaspoon of crushed chili flakes. Thank you so much for this recipe!! I've never made gumbo before and although it can be a bit work-intensive, I will definitely use this recipe again!

Jul 28, 2013

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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