Looking for a hearty and flavorful meat-free meal? Try this easy recipe for Crock-Pot Veggie Gumbo featuring kidney beans, Rotel diced tomatoes with green chilies, boxed jambalaya rice mix, frozen okra, and green bell pepper. Simply mix all ingredients in your crockpot or slow cooker, add water, and let it simmer to perfection. A tasty vegetarian/vegan gumbo recipe with a taste of Louisiana right at home!
Why You Should Make Slow Cooker Easy Veggie Gumbo
Are you in need of a hearty and delicious vegetarian meal that is easy to make? Look no further than this Crock-Pot Veggie Gumbo recipe! Packed with kidney beans, RoTel diced tomatoes with green chilies, frozen okra, green bell pepper, Zatarain’s Jambalaya rice mix and water, this Louisiana-inspired dish is sure to satisfy your taste buds.
Using a crockpot or slow cooker, this recipe is as easy as it gets. Simply combine all of the ingredients in the crockpot, set it on low heat, and let it cook for several hours until the flavors meld together perfectly. The result is a thick and flavorful gumbo that is perfect for a cold winter night or any time you need a comforting meal.
Not only is this Crock-Pot Veggie Gumbo easy to make, but it is also a great way to get your daily dose of vegetables in a delicious way. The combination of kidney beans, okra, and bell pepper provides a good source of fiber, vitamins, and minerals. Plus, the RoTel diced tomatoes with green chilies add a spicy kick that will keep you coming back for more.
Serve this dish for dinner or lunch with a side of crusty bread or corn bread for a delicious meal.
So next time you are looking for a simple and satisfying vegetarian meal, give this Crock-Pot Veggie Gumbo a try. With its Louisiana-inspired flavors and easy preparation, it is sure to become a favorite in your household. Bon appétit!
Frequently Asked Questions
Absolutely! Add extra cayenne pepper, hot sauce, or diced jalapeños to give your gumbo a spicy kick. Adjust the amount to suit your personal taste preferences.
Of course! Feel free to customize your Crock-Pot Veggie Gumbo with your favorite vegetables. Adding onions, celery, garlic, red bell peppers, or other vegetables can add more flavor. You can even substitute the boxed rice mix with riced cauliflower and some Cajun seasonings.
Absolutely! You can definitely add some cooked chicken, andouille sausage, or shrimp to this veggie gumbo if you want to make it heartier. Just stir it in towards the end of the cooking time.
Yes, you can definitely make this recipe on the stovetop in a regular pot. Just simmer it over low heat for about an hour, stirring occasionally.
This recipe is easily adapted to be made in an electric pressure cooker such as the Crock-Pot Express, Instant Pot or other brand. To make in the pressure cooker simply add all ingredients to the pot and use the rice setting button (12 minutes on low) and you will have dinner made in no time.
Yes, Crock-Pot Veggie Gumbo is a great make-ahead meal. Simply let it cool completely before transferring it to an airtight container and freezing it for up to three months.
Crock-Pot Veggie Gumbo typically lasts for 3-4 days in the fridge if stored properly in an airtight container. Make sure to reheat the leftovers thoroughly before enjoying.
Special Diets
Gluten Free | High Fiber | Low Cholesterol | Low Fat | Low Sugar | Vegan | Vegetarian | Weight Watchers
More Tasty Crockpot Recipes You Don’t Want To Miss!
Crock-Pot Easy Veggie Gumbo Recipe
Ingredients
- 30 Ounces Canned Red Kidney Beans (drained and rinsed)
- 29 Ounces Canned Diced Tomatoes With Green Chilies (such as RoTel brand)
- 20 Ounces Frozen Cut Okra (thawed)
- 1 Medium Green Bell Pepper (diced)
- 2 Cups Water (divided)
- 2 Boxes Zatarain’s Reduced Sodium Jambalaya Mix (Or any brand of Cajun seasoned rice mix)
Instructions
- In a 6quart or larger slow cooker add the 30 Ounces Canned Red Kidney Beans, 29 Ounces Canned Diced Tomatoes With Green Chilies, 20 Ounces Frozen Cut Okra, 1 Medium Green Bell Pepper and 1 cup water.
- Stir to combine.
- Cover and cook on HIGH for 3 hours or until the bell peppers are tender.
- Add the 2 Boxes Zatarain’s Reduced Sodium Jambalaya Mix and remaining 1 cup of water, stir to combine and continue to cook for 30 to 45 minutes until the rice is cooked.
- Fluff rice with a fork, serve and enjoy!
This gumbo looks so yummy! And thanks for hosting Whip it Up Wednesday!
If I want to add plain long grain brown rice and Cajun seasoning, how much dry rice would you recommend I add?
I would probably stick with about 24 ounces of rice since that is the same amount of rice as the 2 boxes of Zatarains rice called for in the recipe.
1280 grams of sodium – easy yes, not healthy. And that was using low sodium products.
You are right Josh. I am not really sure how to get the sodium count down any more as the Zatarains rice is low sodium and everything else is low sodium too. Our recipe calculator could be messing that up and I will look into that.
So this recipe may not be an authentic gumbo (no roux, no chicken broth etc)) it is still quick, satisfying, easy and delicious! Even the picky grandkids liked it. I added a rib of celery , onion, and 12 oz of smoked sausage. I didn’t have the rice mix so used 1-2/3 cups converted rice and my own salt free Cajun seasoning plus a bay leaf. You may need to add more liquid toward the end depending on your taste as I did. I’m always on the lookout for one pot meals especially for our travel trailer or busy days and this fits the bill.
So glad you enjoyed the recipe Alicia! Thanks for the nice review.
This was delicious! Husband and I loved it. The only change we made was adding a few extra seasonings and we served it with sour cream. We will definitely be making this meal again!
So glad you and your husband enjoyed this recipe Cam. Thanks for the kind review!
ingredients calls for 4 cups of water BUT
recipe only include 2 cups of water
Please clarify,
thanks
Wendy
Hi Wendy, I just checked the recipe and it says in the ingredient list “2 Cups Water (Divided)”. I am not sure where you are seeing 4 cups of water.