Serve this gumbo over 1/3 cup cooked brown rice or quinoa. If you are only cooking for one or two people, you can easily freeze leftovers from this recipe to save for a later date.
Prep Time: 20 minutes
Serving Size: 1 cup
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 small onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon salt (optional)
½ teaspoon ground black pepper
2 tablespoons salt-free Cajun seasoning
3 cups reduced-sodium vegetable broth
9 ounces baby spinach
1 (14.5-ounce) can black eyed peas, drained and rinsed
Photo: Veggie Gumbo. PNC Photography, Photographer: Peter Papoulakos.
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