This is similar to a Weight Watchers Take 5 Cookbook recipe that I used to make on the stove-top. But I always added some kind of meat because I just couldn’t live without it. Now I’m really trying to eat more vegetarian meals so I tried this without any meat and in the crock-pot. It is a very hearty meal. You could serve this with some crusty bread or cornbread and your family would be more than satisfied. I love that this is so simple but so satisfying. I ate leftovers for lunch for a few days!
Crock-Pot Easy Veggie Gumbo
2 Cans Light Red or Dark Red Kidney Beans (15 Ounces Each),Rinsed and Drained
2 Cans Diced Tomatoes With Green Chilies (14. 5 Ounces Each)
20 Ounces Frozen Cut Okra, Thawed
1 Large Green Bell Pepper, Chopped
2 Cups Water
2 Packages Zatarain’s
Reduced Sodium Jambalaya Mix or Spanish Rice (or any rice with seasoning that you like)
- Put all ingredients except one cup of water and the rice in crock-pot.
- Cook on high for 3-4.
- Add rice and remaining water during last half hour-45 minutes.
- Stir well and serve.
- There will not be a lot of liquid in this gumbo. You can always add even more water or some vegetable broth in the last half hour if you like it thinner.
Be careful not to overcook the rice. I cooked this in a 6.5 quart crock pot and it was almost full when I added the rice and water. Optimally, you don’t want your crock to be more than 3/4 full.
Now that we shared our recipe, it’s your turn! Link up your recipes from your blog below in our Whip It Up Wednesday blog party! Grab our button or link back to this post so everyone can join in on the fun please. It does not need to be a crock-pot recipe. We’d love to see what you are cooking this week!
Linked up at Moosewood Monday (Vegetarian Recipes)