No matter what I have to say about gumbo, I’m going to be wrong. This isn’t just my continuous threads of self-doubt pulling my words into misshapen, unsteady forms, but a genuine fact. I did not grow up with gumbo coursing through my veins, learning its ways from my elders, steeped in time-honored traditions. I never had to before going vegan, impossibly picky eater that I was, unswayed by the heavy mix of chicken, sausage, and shrimp. My Yankee roots cultivated no appreciation or basic awareness for the art of gumbo, only a vague impression of it as something thick, dark, and intimidatingly meaty, best left to esteemed bayou-born experts.
What is Gumbo?
Like a game of culinary telephone, my knowledge comes only from stories and photos, books and movies. All that I can say with conviction is that it starts with a roux. That, and the “Holy Trinity” of onions, celery, bell peppers, AKA Creole mirepoix. Blending the traditional foodways of Africa, France, Spain, and Native Americans alike, what you do next depends on your heritage. Some may reach for okra or filé powder for additional thickening capacity, some go straight for the proteins and load it up with everything from seafood to sausage, while still others simply hammer in the spices as if they were trying to kindle an edible inferno. The most succinct explanation for gumbo is that it’s a thick stew; choose your own adventure.
Don’t Fumble the Gumbo!
With that tenuous understanding, I proceeded to make a mockery of this beloved staple. Not intentionally, mind you, but I have a feeling that anyone hailing from New Orleans wouldn’t even glance in the direction of this Frankenstein melting pot. Using vegan sausage is probably the least controversial part of it, and that’s saying something. Swapping olive oil for butter in the roux could very well get me run out of town.
Still, I kept stirring. Once you start making a roux, you have to fully commit, whether or not you know exactly what you’re doing. The color deepens slowly, then more decisively, taking on a toasted, nutty smell that’s even more encouraging than the hue. By the time the broth was in and bubbling away, all the initially disparate pieces seemed to fit together. I don’t expect this version to resonate with anyone who was raised on the real thing, and that’s okay. Ending up with something comforting, hearty, and richly spiced is only part of the goal; paying homage to a dish that holds more history than I can speak for fills me up in a much more meaningful, lasting way.
One-Pot Gumbo
Made with a deeply browned roux, tender vegetables, vegan sausage, and seitan, this plant-based gumbo brings everything together with rice cooked right in the pot for a comforting bowl-in-one.
Ingredients
- 1/4 Cup Olive Oil
- 1/4 Cup All-Purpose Flour
- 8 Ounces Vegan Sausage, Sliced
- 8 Ounces Seitan, Diced
- 1 Small Yellow Onion, Finely Diced
- 1/2 Medium Green Bell Pepper, Deseeded and Finely Diced
- 2 Stalks Celery, Finely Diced
- 2 Cloves Garlic, Minced
- 1 (14.5-Ounce) Can Diced Tomatoes
- 3 - 4 Cups Vegetable Stock
- 1 Tablespoon Creole or Cajun Seasoning
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Cayenne Pepper
- 1 Bay Leaf
- Salt and Ground Black Pepper, to Taste
- 3/4 Cup Uncooked Parboiled White Rice
- Hot sauce and/or Thinly Sliced Scallions (Optional)
Instructions
- Starting with the roux, set a large pot over medium heat. Add the olive oil and sprinkle in the flour, stirring right away to prevent clumps. Keep the mixture moving continuously so it browns evenly without burning. Be patient; it can take 10 - 15 minutes to darken, from golden to a warm, medium brown. The darker it goes, the deeper the flavor, so take it to a point that feels right to you.
- When the roux has reached the right shade, add the onion, bell pepper, and celery. Cook for 4 - 5 minutes until they begin to soften. Stir in the garlic and cook just until fragrant. Add the sausage and seitan, folding gently to incorporate.
- Pour in the diced tomatoes with their juices, along with 3 cups of the vegetable stock. Add the Creole or Cajun seasoning, smoked paprika, thyme, cayenne, and bay leaf. Stir well to bring everything together, and bring the pot up to a steady simmer. At this point, stir in the rice. Make sure it's fully submerged, adding more stock as needed to keep everything comfortably covered.
- Let the gumbo simmer gently, uncovered, stirring occasionally to keep the rice from settling on the bottom. It should take about 20 - 25 minutes for the rice to cook through and the stew to thicken. Adjust with a splash more stock if it becomes thicker than you’d like. Taste and season with salt and black pepper.
- Once the rice is tender and the gumbo has settled into a cohesive, hearty stew, remove the bay leaf. Ladle into bowls and finish with hot sauce or sliced scallions if desired.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 556Total Fat: 32gSaturated Fat: 7gUnsaturated Fat: 25gCholesterol: 49mgSodium: 1991mgCarbohydrates: 39gFiber: 4gSugar: 5gProtein: 29g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.