Louisiana Gumbo

Louisiana Gumbo Recipe - A Delicious and Flavorful Dish from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Louisiana Gumbo is a classic Creole dish that is known for its rich flavors and hearty ingredients. This recipe puts a vegetarian twist on the traditional dish, making it suitable for those following a plant-based diet. With a flavorful roux and a mix of vegetables, vegetarian sausage, and seitan, this gumbo is sure to satisfy your cravings for a taste of the South.

History

Gumbo has its roots in Louisiana, where it is considered a staple dish in Creole and Cajun cuisine. The dish is believed to have originated in the 18th century, with influences from African, French, Spanish, and Native American culinary traditions. Gumbo typically consists of a roux, vegetables, meat or seafood, and a variety of seasonings. This vegetarian version of gumbo offers a unique twist on the classic recipe, showcasing the versatility of plant-based ingredients.

Ingredients

Roux
2 tbsp olive oil
1 tbsp dried minced garlic (not flakes)
2 tbsp unbleached all-purpose flour
1 cup vegetarian chicken broth
1 tsp vegetarian worcestershire sauce
gumbo
5 cloves garlic, minced
1.5 cups chopped red onion
1 large green bell pepper, chopped
12 oz (340 g) fresh okra, sliced
1 11.2 oz (318 g) package vegetarian Italian “sausage” links, cut into 0.5 inch-long slices
1 8 oz (227 g) package chicken-flavored seitan
0.33 cup dry sherry
2 14.5 oz (411 g) cans Mexican-style stewed tomatoes
1 cup vegetarian chicken broth
1 tsp dried thyme
1 tsp dried coriander
0.5 tsp hot pepper sauce

How to prepare

1. To make Roux: In a medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat for about 1 minute. Avoid browning the garlic. Whisk in flour and increase the heat to medium-high. Whisk continually and when the paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as the roux thickens for about 5 minutes. Remove from heat and set aside.
2. To make gumbo: Spray a 5 qt (4.73 liter) saucepan with nonstick cooking spray, preferably olive oil. Heat the saucepan over medium-high heat and add garlic, onion, and pepper. Sauté for 3 minutes, then add okra. Cook for 5 minutes and add vegetarian links and seitan. Cook the mixture for 8 minutes, stirring often. Add sherry.
3. Add 0.75 cup of broth to the pan. Place tomatoes in a food processor and pulse to chop coarsely. Add the tomatoes to the broth. Whisk the remaining 0.25 cup of broth into the roux and stir the mixture into the gumbo. Add thyme, coriander, and hot pepper sauce. Reduce the heat to low and cook for 10 minutes. Remove from heat and serve.

Variations

Substitute the vegetarian sausage and seitan with your favorite plant-based protein, such as tofu or tempeh.
Add additional vegetables, such as bell peppers, celery, or carrots, for extra texture and flavor.
Experiment with different seasonings and spices to customize the taste of the gumbo to your liking.

Cooking Tips & Tricks

Be sure to whisk the roux continuously to prevent it from burning and to achieve a smooth consistency.

- When adding the vegetarian sausage and seitan to the gumbo, make sure to cook them until they are heated through and slightly browned for added flavor.

- Adjust the amount of hot pepper sauce to suit your taste preferences – add more for a spicier gumbo or omit it altogether for a milder version.

Serving Suggestions

Serve the vegetarian Louisiana Gumbo over cooked rice or with a side of cornbread for a complete meal. Garnish with fresh parsley or green onions for added color and flavor.

Cooking Techniques

Sauté the vegetables until they are tender but still slightly crisp to retain their natural flavors and nutrients.

- Allow the gumbo to simmer on low heat to allow the flavors to meld together and develop a rich, savory taste.

Ingredient Substitutions

Use gluten-free flour and tamari instead of Worcestershire sauce to make the recipe gluten-free.

- Swap out the vegetarian sausage for plant-based chorizo or Italian sausage for a different flavor profile.

Make Ahead Tips

Prepare the roux and chop the vegetables in advance to save time when making the gumbo. Store the roux in an airtight container in the refrigerator for up to 3 days before using.

Presentation Ideas

Serve the vegetarian Louisiana Gumbo in individual bowls garnished with a sprinkle of fresh herbs and a drizzle of hot sauce for a visually appealing presentation. Pair with a side of crusty bread or cornbread for a complete meal.

Pairing Recommendations

Pair the vegetarian Louisiana Gumbo with a crisp green salad dressed with a tangy vinaigrette or a side of pickled vegetables for a refreshing contrast to the rich flavors of the gumbo. For a beverage pairing, try a glass of sweet tea or a cold beer to complement the spicy notes of the dish.

Storage and Reheating Instructions

Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat the gumbo in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of broth or water if needed to thin out the gumbo.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 5g

Sugars: 8g

Fats

Total Fat: 12g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 15g

Vitamins and minerals

Vitamin A: 15%

Vitamin C: 70%

Calcium: 10%

Iron: 20%

Alergens

Contains wheat (flour), soy (seitan)

Summary

This vegetarian Louisiana Gumbo is a well-balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a flavorful and satisfying meal option for those looking to incorporate more plant-based foods into their diet.

Summary

This vegetarian Louisiana Gumbo recipe offers a flavorful and satisfying twist on the classic Creole dish. With a rich roux, a mix of vegetables, vegetarian sausage, and seitan, this gumbo is a hearty and nutritious meal option for those looking to enjoy a taste of the South without the meat. Serve over rice or with a side of cornbread for a complete meal that is sure to please your taste buds.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day in New Orleans, and I had just finished exploring the bustling French Quarter. As I wandered through the colorful streets, the enticing aroma of spices and seafood wafted through the air, drawing me towards a small, hole-in-the-wall restaurant.

Intrigued by the delicious smells emanating from the kitchen, I decided to step inside and try whatever dish they were preparing. The owner, a kind elderly woman with a twinkle in her eye, greeted me warmly and recommended her signature dish - Louisiana Gumbo.

I had never heard of Gumbo before, but as soon as I took my first bite, I was hooked. The rich, flavorful broth, the tender chunks of meat and seafood, the perfect blend of spices - it was like nothing I had ever tasted before. I asked the owner for the recipe, but she just smiled mysteriously and told me it was a family secret passed down through generations.

Determined to recreate the magic of that first taste, I spent the next few weeks scouring cookbooks, talking to locals, and experimenting in my own kitchen. I tried countless variations, tweaking the ingredients and proportions until I finally discovered the perfect recipe for Louisiana Gumbo.

The key, I found, was in the roux - a mixture of flour and fat that serves as the base for the dish. I learned to cook the roux slowly, stirring constantly until it turned a deep, rich brown color. This simple step added a depth of flavor to the dish that was unmatched by any other recipe I had tried.

I also discovered the importance of using fresh, high-quality ingredients. I sourced the best seafood, the most flavorful meats, and the freshest vegetables I could find, knowing that these were the building blocks of a truly great Gumbo.

As I cooked, I thought back to that little restaurant in New Orleans and the kind woman who had inspired me to create my own version of Louisiana Gumbo. I imagined her watching over me, guiding my hands as I seasoned the broth, stirred the roux, and added the final touches to the dish.

Finally, after weeks of trial and error, I perfected my recipe for Louisiana Gumbo. The flavors were just right - spicy, savory, and soul-warming. It was a dish that brought people together, that filled the room with laughter and joy.

Over the years, I have shared my recipe with friends and family, passing on the tradition of Louisiana Gumbo to the next generation. Each time I cook it, I am transported back to that hot summer day in New Orleans, to the moment when I first fell in love with this delicious dish.

And as I sit down to enjoy a steaming bowl of Gumbo, surrounded by loved ones and laughter, I am grateful for the journey that led me to this recipe - a journey of discovery, of passion, and of love for the art of cooking.