Cajun food has always appealed to me; partly because of the uniqueness of the flavors and the general spiciness of the dishes, but also because of the mystique of the area. There’s an enchanting aura about that southern Louisiana bayou – spicy creoles and Zydeco music, hearty gumbos and voodoo all mix together in a hot, humid, alligator-infested swamp. Good times…
This gumbo is dense with chicken-style seitan and meatless smoked sausage. I use okra as a thickener and collard greens to add color, flavor and cholesterol-lowering nutrition. Be sure to keep some Tabasco on the table and sprinkle on as you go for that authentic Louisiana flavor!
- Tip: This gumbo is even better the next day, so either make it a day ahead or make enough so you’re sure to have leftovers!
1/2 cup canola oil
1/2 cup all-purpose flour
1 large onion chopped
3 stalks celery chopped
1 large green pepper chopped
3 cloves garlic finely chopped
2 cups okra chopped
1 bunch collard greens chopped
4 cups vegetable broth
1 TBL vegan Worcestershire sauce
2 bay leaves
1 tsp thyme
1 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp salt
Fresh ground pepper to taste
1/4 tsp paprika
4 vegetarian smoked sausages, sliced (I like the Tofurky brand kielbasa)
1 16-ounce package chicken-style seitan (I like the Westsoy brand)
1 cup green onions chopped
Tabasco sauce to taste
Heat oil and flour together in a large pot over medium heat. Stir constantly until the roux is dark brown, about 15-20 minutes.
Add onion, green pepper, celery, and garlic and cook until soft, about 7-8 minutes.
Add okra and collard greens and cook for 7-8 minutes more.
Add vegetable broth, Worcestershire, bay leaves, thyme, oregano, cayenne pepper, salt, pepper, and paprika. Bring to a boil then reduce heat to low and add sausages and seitan.
Simmer on low for 30-40 minutes. Stir in chopped green onions just before serving.
Serve over brown rice with plenty of Tabasco and crusty French bread and laissez les bons temps rouler!
