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Vegetarian Sausage Gumbo
with rice / peppers / okra

Active: 45 Total: 45
Gumbo is a one-pan meal with creole roots. It's hearty, spicy, and packed with colorful vegetables. This version was featured in 2017.
Smarts: Vegetarian sausage can vary in spice level, so choose the spiciness you prefer. You can also always add some hot sauce if you’d like the dish spicier.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Vegetarian Sausage Gumbo:
  • Rice, uncooked white or brown (enough for 2 nights) - 1 1/2 cups
  • Onions, medium - 1 , diced
  • Bell peppers, green - 1 , diced
  • Bell peppers, red - 1 , diced
  • Okra, fresh or frozen - 10 oz , stems removed (sub fresh or frozen green beans)
  • Vegetarian sausage, any type - 8 oz , sliced
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Butter - 1 Tbsp
  • Flour, all-purpose - 3 Tbsp
  • Stock, any type - 1/2 cup + 1/2 cup
  • Paprika - 1 tsp
  • Cajun seasoning - 2 tsp
  • Bay leaves - 1
  • Hot sauce of choice (opt) - for serving

Nutrition Facts

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Prep

  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Bell peppers / Okra / Vegetarian sausage - Prep as directed. Store onions and bell peppers in one container. Store okra and vegetarian sausage together in a second container. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. Beans - Drain and rinse.
  5. Limes - Slice into wedges.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
  2. Stir in first part of stock and then onions, bell peppers, paprika, and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
  3. Add vegetarian sausage, tomatoes, okra, second part of stock, and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
  4. Fold in beans and cook for another 4 to 6 minutes until beans are warm.
  5. If rice was made ahead, reheat in the microwave (reserve half for Wednesday).
  6. Taste gumbo and season with some salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over rice with lime wedges on the side.

Nutrition Facts

Amount Per Serving
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