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Helpful Cooking Tips
- Roast the vegetables until they are nicely charred for the best smoky flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Stir the roux constantly and cook it slowly to achieve a rich, nutty base without burning.
Ingredients 0/18
Why You'll Love Making This
Step 1
Preheat your oven’s broiler. Lay out the serrano, banana, and jalapeno peppers on a baking sheet and pop them under the broiler. Keep a close eye on them—they’ll need about 4 to 5 minutes per side until their skins are nicely blackened and blistered all over. Once they’re evenly charred, take them out and toss them into a sealed paper bag to steam for about 15 to 20 minutes. This makes peeling the skins a breeze. When they’re cool enough to handle, peel off the skins, remove the stems and seeds, then roughly chop the peppers and set them aside.
Step 2
Next up, heat some canola oil in a large skillet over medium heat. Sprinkle a pinch of flour into the oil—once it starts to bubble, whisk in the rest of the flour. Keep whisking constantly and cook the roux until it turns a deep, dark brown; this can take around 20 minutes. When it’s ready, take it off the heat and set it aside.
Step 3
In a big soup pot, heat 2 tablespoons of canola oil over medium-high heat. When the oil is hot and just starting to smoke, add the celery along with half of the onions and bell peppers. Cook everything, stirring frequently, until the veggies soften and the onions turn translucent, about 5 minutes. Pour in a quarter cup of vegetable broth, cover the pot, and let it simmer until most of the liquid evaporates, which should take around 10 to 15 minutes.
Step 4
Now, add the chopped roasted peppers, the remaining raw bell peppers and onions, garlic, Cajun seasoning, and smoked paprika file powder to the pot. Stir everything together. Then, mix in the roux along with a cup of vegetable stock, stirring until the roux fully dissolves. Cover the pot and let it simmer gently for 5 minutes.
Step 5
Finally, toss in the diced tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and the rest of the vegetable stock. Let the gumbo simmer uncovered for about 30 minutes so all the flavors meld and the vegetables become tender. Taste and adjust the seasoning with salt and pepper before serving.
