Red bean gumbo with greens from Vegetarian Cooking for Everyone (page 321) by Deborah Madison

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on February 12, 2025

    Too much effort for a so so result. Won't make again.

  • skvalentine on October 21, 2024

    This was OK for me. I don't think I'm a gumbo person. My favorite part of the dish was the beans-- used ayocote morado beans from Ranch Gordo (cooked ahead in the instant pot). Final dish was too spicy for my kids. Agree with the other commenter-- I cooked the roux for 30 minutes and it was still just golden brown.

  • katiesue28 on June 02, 2021

    This recipe took a lot of time and effort, but, unfortunately, the flavor was not worth it for me. As others have mentioned, the roux takes about an hour to get to be chocolate-brown colored, and it still should be cooked for longer. Some additions that I think are necessary: tomato paste and red wine vinegar. These will help perk up the flavors a bit at the end. Also butter the rice that you serve with the gumbo. The butter adds some unctuousness that the gumbo is missing. Be generous with a hot sauce for finishing, as well.

  • Laura on March 09, 2015

    Pg. 321. This exceeded my expectations -- it was really tasty. I used kale and broccoli rabe for the greens and I added some shrimp for protein. My only quibble with the recipe -- and it's a big one -- is the directions for making the roux. She says to use safflower oil and flour and to cook til it's a dark, reddish brown -- about 10-15 minutes!! No roux is going to get dark brown in 15 minutes! I made mine with butter rather than oil and I cooked it for an hour and it was still only a pale chestnut color. I opted to call it 'done' at that point and the results were a really delicious dish.

  • Morgan.larue on February 11, 2015

    I love this recipe... only I skip the roux entirely and add a can of crushed tomatoes. The soup needs more acid and the tomatoes were perfect. I also usually add collard greens instead of the greens listed in the original recipe.

  • chefdiane on January 31, 2014

    I loved this! I only used mustard greens.

  • radishseed on November 09, 2011

    This recipe is a little bland as written, but it's very good with some sautéed sliced Tofurkey sausages added at the end, and a tablespoon each of soy sauce and red wine vinegar to round out the flavor.

  • britt on September 21, 2010

    The last time I made this, I undercooked the roux, and the soup had way less depth of flavor. So, be careful not to undercook your roux. Also, I think gumbo needs okra, but when I threw some in, the soup seemed overcrowded and stewy. I'm working on that.

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