Ok, so this Louisiana girl misses her gumbo! Not only do I eat a mostly vegan diet, but I’m allergic to shellfish!….Oh how I miss it so!! So if you’re like me, and you’re looking for a healthier and lighter option, then try this amazing all veggie gumbo!

Things you’ll need…

– store bought gumbo seasoning mix of your choice (don’t make the mistake I did and accidentally buy the one with MSG)

– 4 organic zucchini

– 1 organic small yellow onion

– 1 can of organic black beans (or kidney…or whichever lol)

– 1 bag of organic frozen corn

– 3-4 stalks of organic celery

– 1 bag of organic baby carrots

– 1 tsp of salt

– 3/4 tsp pepper

Chop and dice all veggies. Saute carrots, celery, and onions till onions are tender, but not translucent then add zucchini. Season veggies with salt and pepper. Don’t over cook the veggies, the key is to maintain their color and let them cook fully when you put them in the slow cooker.

Once sauteed, place veggies in the crockpot. Drain can of beans and add to the crockpot as well.

In a separate pot, bring about 2 quarts of water to a soft boil and add your gumbo seasoning mix. Continue to mix for about a minute or two. Once the clumps of flour within the mix are smoothed out and mixed thoroughly, add roux to the crockpot. Add the corn at this time as well.

Cook on low for about 2-2.5 hr. I served with a multi-grain rice mixture.

Soooo delish!! My kids and husband loved it! My little girl asked me if I could make it every night for dinner lol. Hhhhhm….I’d have to see about that….