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.

Top tips:

  • 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.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Melt, simmer and boil

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