Vegan Chicken and Sausage Gumbo

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This Vegan Chicken and Sausage Gumbo is bursting with flavor and history collaborating with Success Rice!


Vegan Chicken and Sausage Gumbo

And the time we all waited for is finally upon us! I'm very, very excited to present the recipe for Vegan Gumbo with Chicken and Sausage. I used to love this gumbo recipe for who knows how many generations, and now I'm sharing a vegan version with you. It's the official gumbo of Dumondon, Chaivins Troclair and now Hebert. I feel very special about this!

Nobody has this recipe written down, which is one of the main reasons it has taken me this long to share it with you. Since years, my mother and grandmother have only used their muscle memory to do this. Finally, I was able to persuade them that, indeed, people would want to create a recipe that required six hours. Thanks to my mother and grandmother for their input on this dish.

Thank you so much to Success Rice for working with me to create this vegan gumbo. Without a scoop of perfectly cooked white rice, gumbo isn't complete. Success Rice Boil-in-Bag White Rice is what we're using for our vegan chicken and sausage gumbo.



What is Gumbo?

Gumbo is a typical Louisianan soup dish. It has a flavorful, dark-brown broth that is thickened with okra, roux, and/or filé (sassafras tree leaves). Gumbo frequently contains pork or fish as well. Two of the most popular varieties are shrimp gumbo and chicken and sausage gumbo.

Traditional occasions for serving gumbo include holidays, parties, large gatherings, events, and (of course) Mardi Gras. Gumbo requires at least 4 hours to prepare.

Gumbo comes in two flavors: Cajun gumbo and Creole gumbo. I'm going to share a Cajun gumbo recipe with you today, which omits tomatoes. The broth is a little bit more crimson in Creole gumbo, though, because it contains tomatoes.

Ingredients


  • 1/4 cup + 3 tablespoons canola oil, divided
  • 12 ounces frozen okra*
  • 6 medium sweet yellow onions, very finely diced
  • 2 bunches green onions, sliced
  • 8 cloves garlic, minced
  • 1 1/4 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2 quarts (8 cups) vegan chicken broth**
  • 2 quarts (8 cups) water
  • 3 bay leaves
  • 3 cups dehydrated soy curls***
  • 14 ounces vegan sausage, sliced (andouille, if possible)
  • 1 box Success Rice Boil-in-Bag White Rice
  • Hot sauce

Instructions


For the smothered okra

  1. Add 1 tablespoon oil to a large skillet set over just-below-medium heat. When heated, stir in the okra. While stirring occasionally, cook for an hour. Reduce the heat if it begins to burn or cook too quickly. You need to thoroughly boil the slime off and get the okra to soften just enough to resemble paste. If you're using frozen okra, add some water and cover the skillet at around the hour mark. In order for the okra to soften sufficiently, this will replace part of the moisture lost during freezing. It should take 1 to 1.5 hours to smother the okra. Set away after finished.

For the gumbo

  1. In a weighty lined pot over underneath medium intensity, add 1/4 cup + 2 tablespoons oil. When hot, add onions; stir. Cook, stirring occasionally, for two to three hours. Don't rush the onions; you want them to caramelize slowly. Permit the onions to brown in the lower part of the container, then, at that point, mix somewhat. Reduce the heat a little if they begin to caramelize too quickly or burn in the pan's bottom. Keep your distance from the onions. They may burn too rapidly, ruining your gumbo.
  2. Use a wooden spoon to squash the onions against the sides of the pot until they are a deep chocolate color.
  3. Add 1 cup of smothered okra (from step 1), green onions, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper when your onions are done. Stir. Stirring frequently, cook for approximately 3 minutes (be careful not to burn the garlic!). Utilize the rear of a wooden spoon to smush the vegetables against the sides of the pot.
  4. To the pot, add stock, water, and narrows leaves. Bring to a boil by raising the heat to high. Cover and simmer for an hour at a low heat.
  5. Soy curls should be placed in a large bowl of water. Put away to hydrate. Following 10 minutes, channel.
  6. In a skillet over high intensity, add frankfurter. Immediately singe, mixing. It's alright in the event that it's not totally cooked through. Place aside.
  7. Add soy curls, sausage, 1 teaspoon salt, and 1/4 teaspoon black pepper after the gumbo has simmered for an hour. Cook for thirty minutes. Take out the bay leaves at the end.
  8. Cook the rice as directed on the package.
  9. Serve the gumbo in bowls. Serve with hot sauce on top.

Notes


  • Okra can be used either fresh or canned. Making a large batch of smothered okra (step 1) and freezing it is advised. In step four's gumbo, the okra will already be prepared thanks to this method.
  • I advise utilizing vegan chicken bouillon paste or cubes. If vegan chicken bouillon is not available, vegetable broth will do.
  • About 2 1/2 cups of hydrated soy curls will result from this. If you're using a different vegan chicken substitute, prepare it in accordance with the directions on the package and measure 2 1/2 cups for the gumbo.

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