Vitality No Roux Gumbo

Soups & Stews

Recipe courtesy of Vitality Blends

Serves 6 to 8



  • 1 med yellow onion, chopped coarse
  • 1 med red pepper, chopped coarse
  • 1 bunch green onions, chopped coarse
  • 3 stalks celery, chopped coarse
  • 6 cloves garlic, sliced
  • 2 Tbsp Paul Prudhomme Just Plain Seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper
  • 1/4 tsp cayenne
  • 2 Tbsp gumbo file
  • Stir together and cook 5- 10 minutes on medium heat.
  • 2 qts filtered water
  • 1/2 can fire-roasted tomatoes
  • 1 lb frozen cut okra
  • 1 lb 70/90 frozen shrimp (thawed)

Note: This “roux-less” version of a New Orleans favorite is full of succulent shrimp and okra, seasoned Vitality-style, served with a heaping scoop of brown rice.



Video of Cooking Demonstration Available



All vegetable are chopped coarse so the ingredients can carmelize and add color to the broth.
Sauté vegetables in 1/2 cup canola oil for 20 minutes on high heat. 
Stir vegetables constantly so the ingredients carmelize evenly and don’t burn.

Add the following dry ingredients to the vegetables.
Add filtered water. Bring to a boil and lower heat to 200 degrees.
Let simmer for 20 minutes to allow the carmelized vegetables to make the base for the gumbo.
Stir in fire-roasted tomatoes and okra.
Bring back to a boil and simmer 20 minutes to allow the okra to begin the thickening process.
Add in shrimp. Cook on medium heat until shrimp begin to turn white. 
Shut off heat, continuing to stir, allowing temperature to begin to drop.

Serve gumbo with scoop of rice on top and garnish with parsley.

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