Louisiana Gumbo

SERVES 8

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 [...]

ROUX

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

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.

March 2003