Vegan Chicken Sausage Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tablespoons canola oil2 pounds okra, sliced.5 cup canola oil.5 cup all-purpose flour1 package (13.4 oz) vegan Italian sausage, sliced1 package (14 oz) extra firm tofu, cubed2 (14.2 oz) cans diced tomatoes (undrained)1 green bell pepper, chopped2 stalks celery, chopped4 cloves garlic, minced1 large onion, chopped1 bay leaf1 teaspoon dried thyme1 teaspoon dried basil1 teaspoon cayenne pepper1 teaspoon ground black pepper1 teaspoon old bay seasoning.5 teaspoon file powder
1. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
2. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes.
3. Add 4 cups water, and all other ingredients except file. Cover partially and simmer until thickened, about 1 1/2 hours.
4. Add file and stir. Do not boil. (Boiling will make liquid in the gumbo stringy and unappetizing.)
Serve with rice if desired.
Serving Size: Makes 12 1-cup servings
2. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes.
3. Add 4 cups water, and all other ingredients except file. Cover partially and simmer until thickened, about 1 1/2 hours.
4. Add file and stir. Do not boil. (Boiling will make liquid in the gumbo stringy and unappetizing.)
Serve with rice if desired.
Serving Size: Makes 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 229.6
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 590.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.1 g
- Protein: 13.0 g
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