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Coupon Abbreviations
  • SC = Store Coupon
  • MC = Manufacturer Coupon
  • SS = Smart Source
  • RP = Red Plum
  • PG = Proctor and Gamble
Coupon Terms
  • WYB = When You Buy
  • B1G1 = Buy One Get One Free
  • .75/1 = 75 cents off one item
  • .75/3 = 75 cents off three items
  • EXP = Expiration Date

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vegetable gumbo

Summer is one of the best seasons for fresh produce in the South. You’ve got fresh corn, strawberries, okra, peaches, and tons more. And if you’ve got a garden of your own, it makes it that much more fun!

This recipe for summer vegetable gumbo is a great way to use all your fresh produce. It’s easy and full of yummy veggies. Note: I realize that this is not a traditional gumbo recipe: there is no roux-making or filé powder. It’s just a quick version that’s easier for weeknight cooking.

Summer Vegetable Gumbo

Ingredients

  • 1 lb kielbasa or andouille sausage, sliced
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 tbsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 14.5 oz can of diced tomatoes
  • 1 cup water
  • corn kernels from 2 ears of corn (or 1 cup canned or frozen corn)
  • 2 cups sliced okra
  • 2 cups cooked rice

Directions

  1. In a skillet over medium heat, cook the sausage slices until lightly browned on both sides (about 7 minutes total). Remove the sausage from the pan and set aside.
  2. Add the onion and bell pepper to the pan and cook for a couple of minutes. Add the minced garlic, salt and pepper, oregano, paprika, and cayenne pepper and cook until vegetables are tender, about 5 minutes longer.
  3. Add the diced tomatoes (with their juices), water, corn, and okra and allow to come to a simmer. Let cook until slightly reduced and flavors come together, about 15 minutes.
  4. Add the sausage back to the gumbo. Serve over cooked rice.

This recipe for summer vegetable gumbo is a great way to use all your fresh produce. It's easy and full of yummy veggies.

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