Green Gumbo

Name: Green Gumbo
Ingredients: ¼ cup extra-virgin olive oil; 2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages, sliced into thin rounds; 1 Field Roast Italian Garlic & Fennel Plant-Based Sausages, sliced into thin rounds; ½ yellow onion, diced; ½ green bell pepper, diced; ½ stalk celery, small diced; 2 large garlic cloves, thinly sliced; Kosher salt; 3 cups vegetable stock; 3 cups corn stock or vegetable stock; ¼ cup tomato puree; 1 tsp. Cajun spice mix; ½ tsp. freshly ground black pepper; ¼ tsp. dried thyme; 5 cups collard greens, ribs removed and thinly sliced; 2 cups spinach leaves, stems removed, leaves torn; 2 1/2 packed cups mustard greens, thinly sliced; 2 packed cups green cabbage, thinly shredded; 2 packed cups curly kale, ribs removed and thinly sliced; ½ jalapeno, stemmed, seeded, finely chopped; 1 ½ cups okra, trimmed and cut into ½” rings; 1 tsp. file powder; 1 tbsp. fresh lemon juice; Cooked white rice, for serving.

fieldroast.com

Get your greens in delicious ways with this nutrient-packed dish that’s spicy and indulgent from first to last bite. A perfectly seasoned and Cajun-inspired…

View full recipe on fieldroast.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at fieldroast.com.

Share this recipe:

Cooking tools:

Ladle
Slotted spoon
Tongs
Pot
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Plate
Serving bowl

Ingredients

¼ cup extra-virgin olive oil
2 Field Roast Spicy Mexican Chipotle Plant-Based Sausages, sliced into thin rounds
1 Field Roast Italian Garlic & Fennel Plant-Based Sausages, sliced into thin rounds
½ yellow onion, diced
½ green bell pepper, diced
½ stalk celery, small diced
2 large garlic cloves, thinly sliced
Kosher salt
3 cups vegetable stock
3 cups corn stock or vegetable stock
¼ cup tomato puree
1 tsp. Cajun spice mix
½ tsp. freshly ground black pepper
¼ tsp. dried thyme
5 cups collard greens, ribs removed and thinly sliced
2 cups spinach leaves, stems removed, leaves torn
2 1/2 packed cups mustard greens, thinly sliced
2 packed cups green cabbage, thinly shredded
2 packed cups curly kale, ribs removed and thinly sliced
½ jalapeno, stemmed, seeded, finely chopped
1 ½ cups okra, trimmed and cut into ½” rings
1 tsp. file powder
1 tbsp. fresh lemon juice
Cooked white rice, for serving.