I’ve been wanting to make gumbo for years, but the recipes online were way out of my comfort zone.
I knew there had to be a better way to prepare this hearty dish that’s so versatile, and I found it in a recipe in Martha Stewart’s cookbook, The Whole Food Diet.
Gumbo is traditionally made with potatoes and carrots, but I was curious to try a different kind of gumbo recipe to see if it would work with other vegetables.
I started by looking at recipes that called for diced onions, garlic, and carrots.
I decided to use them instead of diced potatoes because they are more flavorful and easier to chop.
I also used the carrots instead of the potatoes because the carrots are easier to remove from the skin and can be tossed in with the other vegetables, such as corn, rice, and beans.
You can use either kind of potatoes for this gumbo dish.
I chose to make my gumbo with fresh tomatoes, but you could use frozen ones as well.
If you’re looking for a quick, easy way to make a tasty and nutritious dinner, this gumbono recipe is definitely worth a try.
1 1/2 cups all-purpose flour