Ristin’s Hearty Creole

(Everyday Slow Cooker p. 86 and Fresh from the Vegetarian Slow Cooker p. 43)


Salt and freshly ground pepper

1 tablespoon olive oil

1 large yellow onion, chopped

1 celery rib, chopped

1/2 large green capsicum, seeded and chopped

1 large garlic clove, minced

3 cups vegetable stock

2 cups tomato or vegetable juice

400g Canned tomatoes with juice, broken up

2 medium sized zucchini

1 teaspoon file powder (optional)

1 teaspoon dried thyme or parsley flakes

1 teaspoon tabasco sauce, or to taste

1/2 teaspoon Liquid smoke (optional)

2 cups hot cooked long-grain rice

2 tbsp Tomato ketchup

1 tsp Lemon juice

284g Chopped mushrooms

454g Cooked fish

1/4 tsp Cayenne pepper


  1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, capsicum and garlic, cover and cook until softened, about 5 minutes.

  2. Transfer the vegetables to a slow cooker, add the stock, tomato or vegetable juice, tomatoes, zucchini, mushrooms, file powder (if using), thyme, cayenne pepper, and season with salt and pepper. Cover and cook on Low for 8 hours.

  3. Cook the fish and add it to the slow cooker along with the lemon juice 20 to 30 minutes before serving.

  4. Just before serving, stir in the Tabasco and Liquid smoke, if using. To serve, divide the cooked rice evening in four soup bowls and top with the gumbo. Serve hot.