Looking for an easy vegetarian or vegan dinner in the slow cooker? Try this recipe for Crock-Pot Easy Veggie Gumbo which is healthy, simple and satisfying!
Crock-Pot Easy Veggie Gumbo
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!
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| Servings | 8people |
| Prep Time | 10minutes |
| Cook Time | 3 - 4hours on HIGH |
- 30 ounces Canned Red Kidney Beans rinsed and drained
- 29 ounces Canned Diced Tomatoes With Green Chilies such as Ro-Tel brand
- 20 ounces Frozen Cut Okra thawed
- 1 whole Green Bell Pepper chopped
- 2 cups Water
- 2 boxes Zatarain's Reduced Sodium Jambalaya Mix or any rice with seasoning that you like
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Ingredients
Servings: people
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- Put all ingredients except one cup of water and the rice in 4 quart or larger crock-pot.
- Stir.
- Cook on HIGH for 3 to 4 hours.
- 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.
This gumbo looks so yummy! And thanks for hosting Whip it Up Wednesday!