Every once in awhile I find myself overwhelmed by the urge to make something I know will be complicated. And I make it. Because it’s worth the extra time and effort.
And because I know there’s nowhere else I can get it but in my own little kitchen.
So, here it is. If you have a bit of extra time on your hands I highly recommend this savory, warming, stick-to-your-ribs recipe for gumbo that tastes every bit as good as what they make down on the bayou.
Just two notes right up front: There is no okra in my gumbo. Because I don’t like it. Feel free to add as liberally as you like, though. The other thing…although I chose to make my own sausage, there are packaged versions of andouille or similar sausage you may want to pick up instead.
Recipe courtesy eatfigsnotpigs.com (with slight modifications)
½ cup all-purpose flour
6 tbsp. Canola oil
½ Not Beef stock cube (or veggie, if you can’t find it in your store)
¾ cup Yellow Onion, chopped
½ cup Green bell pepper, chopped
½ cup Celery, chopped
2 cloves Garlic, minced
1 1/2 tbsp. Earth Balance
2 cups Not Beef Stock (or veggie)
1 cup Stewed tomatoes
2 tbsp. Parsley, chopped
1 tsp. Thyme, dried
1 Bay leaves
1 tsp. Hot sauce
2 each Vegan andouille, sliced
1 cup white or red kidney beans
2 tsp. Cajun seasoning (I used Emeril’s Essence)
1 tsp. Gumbo File powder (ground sassafras leaves), optional
2 Scallions, sliced
3 cups Rice, Basmati, cooked
Start with your roux. Heat the oil and 1/2 bouillon cube over medium-low heat, preferably in a cast-iron dutch oven or deep skillet. Sprinkle in the flour and stir constantly until the mixture changes color from light to medium brown. Be careful not to burn it!
Remove the roux from the pan into a heat-proof bowl and set aside.
Saute the veggies. Melting the margarine in the skillet, turn up the heat to medium-high and add the onion, celery and green peppers with a pinch of salt. Stir and cook until veggies are softened, about 8 minutes or so. Add the garlic and saute for another minute.
Now the easy part. Add the stock and tomatoes. With a rubber spatula, scrape all that lovely roux back into the pan. Over medium heat, cook and stir until well incorporated and thickened. If it gets too thick, add a bit more water or stock until the consistency is right.
Now the seasonings. Add the thyme, bay leaf, hot sauce and cajun spice and let simmer for a good 10 minutes on low. Give it a taste. Add a bit more spice or salt if you like.
Finish. Take your andouille slices and brown them off in a little oil in a separate skillet. This is an optional step, but I like the crisp outside that keeps the sausage from getting soggy too fast and the browned edges add color to the dish.
Drop the slices into your gumbo along with the kidney beans and allow to heat through while you chop up your garnishes–scallions and parsley. Add these right before serving and they will retain their color and fresh flavor.
The gumbo file powder is added after cooking, just a sprinkle for flavor. Serve over hot, cooked rice with a few more scallion slices.