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Louisiana Gumbo

Ingredients: 

Ingredient Set Name: 

ROUX

Ingredients: 

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2 Tbs. olive oil
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1 Tbs. dried minced garlic (not flakes)
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2 Tbs. unbleached all-purpose flour
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1 cup vegetarian chicken broth
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1 tsp. vegetarian Worcestershire sauce
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5 cloves garlic, minced
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1 ½ cups chopped red onion
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1 large green bell pepper, chopped
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12 oz. fresh okra, sliced
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1 11.2-oz. pkg. vegetarian Italian "sausage" links, cut into ½-inch-long slices
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1 8-oz. pkg. chicken-flavored seitan
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⅓ cup dry sherry
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2 14 ½-oz. cans Mexican-style stewed tomatoes
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1 tsp. dried thyme
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1 tsp. dried coriander
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½ tsp. hot pepper sauce

Instructions: 

1. To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour, and increase heat to medium-high. Whisk continually, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat, and set aside.

2. To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray, preferably olive oil. Heat saucepan over medium-high heat, and add garlic, onion and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.

3. Add 3/4 cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining 1/4 cup broth into roux, and stir mixture into gumbo. Add thyme, coriander and hot pepper sauce. Reduce heat to low; cook for 10 minutes. Remove from heat, and serve.

Nutrition Information: 

Calories: 
197
Protein: 
12 g
Total Fat: 
6 g
Saturated Fat: 
g
Carbohydrates: 
24 g
Cholesterol: 
mg
Sodium: 
524 mg
Fiber: 
6 g
Sugar: 
9 g
Yield: 
SERVES 8

Comments on this Recipe

love to eat original gumbo of any version. one trip to new orleans.made my day,

don't know about all Worcestershire sauce, but the main ingredient in Lea and Perrins is anchovies. Definitely NOT vegetarian!

I found this very bland, I'm going to try Old Bay Seasoning to give it that Louisiana taste I think it's missing