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Carol’s Louisiana Gumbo

By Carol Dore

The originator of this recipe hails from Louisiana and is famous for her Cajun cuisine. This gumbo is so delicious that you’ll go back for seconds and thirds!

4 cups water
1 cup roux*
3 cups chopped onion
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves fresh garlic
1 large can vegetable broth
Salt, black pepper, and red pepper, to taste
Cajun seasoning, to taste
1 pkg. frozen chopped okra
1 lb. vegan chicken, chopped (optional)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
Cooked rice

• Bring the water to a boil in a large pot. Add the roux and boil for 30 minutes.
• Add the onion, bell pepper, and celery. Cook until softened. Add the garlic, broth, salt, black pepper, red pepper, and Cajun seasoning. Bring to a boil and cook for 5 minutes.
• Lower the heat and simmer for 1 hour. Add the okra and cook for an additional hour. Add the vegan chicken and cook for 30 minutes.
• Stir in the parsley and green onion tops 15 minutes before serving. Serve over the cooked rice.

Makes 4 to 6 servings

*Note: For the roux, combine equal parts of flour and oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until chocolate brown, being careful not to burn. (If it does burn, you’ll have to throw it out and start over.)