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Fall Gumbo

Try Chef Courtney’s Fall Gumbo recipe! With cooler weather, this seasonal dish was a hit with the children!


3 tablespoons vegetable oil

3 tablespoons all-purpose flour

1 medium tomato, chopped

1 1/2 cups chopped onion

6 cloves garlic, minced

1 tablespoon vegetarian Worcestershire sauce

1 tablespoon apple cider vinegar

1 teaspoon soy sauce

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

1 tablespoon smoked paprika

1/4 teaspoon nutmeg

1 teaspoon dried oregano

1 quart vegetable stock or broth

4 cups sliced okra

1 (16-ounce) can red beans, drained and rinsed

8 white mushrooms quartered

1 1/2 cups diced zucchini 1 medium

1 1/2 cups diced green pepper 1 large

1 1/2 cups diced red bell pepper 1 large

1 cup thinly sliced celery

1/2 cups sliced green onion

1 yellow squash



Place vegetable oil and flour in a Stew pot .Turn the heat on medium and whisk continuously until mixture becomes fragrant. This should take about 5 minutes.

Turn heat to low medium. Continue to whisk continuously (it’s alright to stop for a few seconds here and there, but not for any length of time) until roux becomes a dark caramel. This could take 20 to 25 minutes.

Remove from heat.

In a food processor, process tomato, onion, garlic, Worcestershire sauce, mustard, vinegar, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth.

Place Pot with roux over medium-high heat and add tomato/onion puree. Stir to mix together. Continue to cook until most of liquid has evaporated.

Add vegetable stock and stir. Bring to a simmer.

Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.

Serve with rice and green onions.



For best results, buy local and organic.