Crock-Pot Easy Veggie Gumbo Recipe

4.38 from 48 votes

Crock-Pot Easy Veggie Gumbo Recipe

Looking for an easy and healthy vegetarian/vegan recipe? Try our Crock-Pot Veggie Gumbo! Packed with nutritious ingredients, this dish is a delicious and satisfying option for meatless meals.

Prep Time10

Cook Time3

Total Time3 10

Course: Soups, Stews and Chili

Cuisine: American

Keyword: 10 Ingredients Or Less, 5 Ingredients Or Less, Easy Crock-Pot Recipes, Easy Recipes, Gumbo, Healthy, Vegetarian

Crock-Pot Size: 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: People

Calories: 456kcal

Author: Heidi Kennedy

Equipment

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!

Notes

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.

Nutrition