Shrimp, Collard Green & Kidney Bean Gumbo
with Mushrooms and Jasmine Rice
The name gumbo comes from the West African word, “ki ngombo,” which means okra, but the real definitive ingredients for this Louisiana-style stew are onion, celery, and green bell pepper—aka “the trinity.” For our roux-based vegetarian version, we simmer the trinity in broth with Blackening Spice and thyme to give the gumbo its signature Cajun flavor. The result is a hearty stew with earthy mushrooms, creamy beans, and tender collard greens. Scoop in some fluffy rice and you’ve got a warming bowl with steamy NOLA vibes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Collard Greens
½ cup
Jasmine Rice
13.4 ounce
Kidney Beans
2 unit
Veggie Stock Concentrate
4 ounce
Button Mushrooms
1 unit
Roma Tomato
2.5 ounce
Celery Sticks
1 unit
Yellow Onion
1 unit
Green Bell Pepper
2 clove
Garlic
1 tablespoon
Blackening Spice
2 tablespoon
Flour
(Contains Wheat)
1 teaspoon
Dried Thyme
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Fluff rice with a fork.
• Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and thinly slice mushrooms. Dice tomato into ½-inch pieces.
Rinse shrimp under cold water, then pat dry with paper towels.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot over medium heat. Reduce heat to low and add flour; cook, whisking constantly, until lightly browned, 5-7 minutes. TIP: Whisk the roux constantly to avoid burning.
• Once roux is finished, stir in bell pepper, celery, onion, garlic, and ½ tsp salt (1 tsp for 4 servings) until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened, about 5 minutes. • In a medium bowl, combine stock concentrates and 2½ cups water (3½ cups for 4). • Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, beans and their liquid, Blackening Spice, thyme, and ½ tsp salt (1 tsp for 4). Stir to combine. • Bring to a simmer and cover pot. Cook, until veggies are tender, 8-10 minutes.
• Add collard greens and ¼ tsp salt (½ tsp for 4 servings) to pot with gumbo. Stir to combine. • Bring to a simmer and cook, uncovered, until collards are tender, 5-7 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper to taste.
While gumbo cooks, season shrimp all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat. Once gumbo is finished, stir in cooked shrimp.
• Divide gumbo between bowls. Top with a mound of rice and serve.
