Cajun inspired vegetable gumbo

1 red onion
2 stalks of celery
2 fresh red chillies
2 garlic cloves
180g green beans
100g white cabbage
400g sweet potato
2 x 15ml spoons oil
2 x 5ml spoons Cajun seasoning
½ x 5ml spoon dried thyme
½ x 5ml spoon oregano
1 reduced salt vegetable stock cube
400g cherry tomatoes

Chopping board, vegetable knife, garlic press, measuring jug, mixing spoon, measuring spoons, large saucepan/sauté pan.

1. Prepare the ingredients:
   - peel and finely slice the onion;
   - trim and finely slice the celery; 
   - deseed and finely chop the chillies;
   - peel and crush the garlic;
   - trim and halve the green beans;
   - trim and finely shred the cabbage;
   - peel the sweet potato and cut into 1cm dice;
   - roughly chop the parsley, if using.
2. Heat the oil in a large frying or sauté pan. Add the onion, celery, chili and garlic and sauté for 4-5 minutes until softened.
3. Add the Cajun spice, dried thyme and oregano and stir until all the vegetables are evenly coated.
4. Cook for 3-5 minutes stirring regularly.
5. Make 150ml vegetable stock.
6. Add the vegetable stock and tomatoes, bring to the boil. Add the cubed sweet potato. Simmer and cook for 10-13 minutes until the sweet potato is just tender.
7. Stir in the green beans, cover and cook for 2-3 minutes until the beans and potatoes are tender.
8. Garnish with chopped parsley.

• Use 1 x 5ml spoon chilli powder instead of the fresh chillies.
• Add okra as an alternative or additional vegetable.
• Serve the gumbo with traditional cornbread.

This recipe was kindly donated by Asda Stores Limited.