2. Dice celery and zucchini. Slice leek and capsicums.
3. Add 1 tbsp oil to pan. Add vegetables to pan with crumbled stock cube, 3 tsp paprika, 3 tsp cumin, 1 tsp oregano. Cook for 3-4 minutes, or until softened, then mix in 2 tbsp flour.
4. Add veggie balls to pan, pour in 3 cups water. Drain beans, add to pan. Simmer for 8-10 minutes, or until thickened. Add juice of lemon. Season with salt and pepper to taste.
5. Divide rice and gumbo between shallow bowls and garnish with chopped parsley to serve.
You can use tapioca or corn flour as a gluten free alternative.
celery 2 sticks
yellow capsicum 1/2
Green capsicum 1
Veggie balls 1 pack
Four bean mix 400g
parsley 1/2 packet
From your pantry:
oil (for cooking), salt, pepper, flour (of choice), ground paprika, ground cumin, dried oregano, stock cube (of choice)