By Ainsley Welch
Southern Vegetable Gumbo
2 steps
Prep:5minCook:13min
Serving size is 1 3/4 cups. 3 WW points.
Tip: If you're not an okra fan, you can substitute 2 cups frozen lima beans for the okra; limas will increase your per-serving points value by 1.
Food Note: Southerners are lucky enough to have fresh okra available just about year-round, although the rest of us can rely on frozen okra in the cooler months. If you do have fresh okra, simply trim the pods of any browned tips and slice into 1/2-inch pieces; they'll cook just about as quickly as the frozen will in this recipe.
Updated at: Thu, 17 Aug 2023 09:04:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories176.3 kcal (9%)
Total Fat5.4 g (8%)
Carbs29.9 g (12%)
Sugars7.8 g (9%)
Protein4.7 g (9%)
Sodium992.8 mg (50%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until the mixture becomes golden, 1-2 minutes. Slowly stir in the broth, stirring until the mixture is smooth.
Step 2
Add the okra, corn, onions, potatoes, tomatoes, and bay leaves. Increase the heat to high and cook, stirring occasionally, until the gumbo is bubbling and all the vegetables are heated through, about 8 minutes. Discard the bay leaves and serve with pepper sauce on the side.
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