New Orleans Style gumbo, which in this recipe is made vegan but can easily be adjusted for meat-eaters.
It just requires a bit of time near the stove, but the end result is well worth it.
Take advantage of City Feed’s organic fresh produce and wide array of specialty ingredients and feast on this comforting, spicy gumbo!
1/2 c canola oil
1 c flour
1 medium size green pepper
1 medium size white or yellow onion
6 small stalks celery
5 Calabrian chili peppers in oil
1/2 head garlic
3 Field Roast hot dog style sausages (sub with andouille sausage)
1 15 oz can cannellini beans (sub with 1 c shrimp)
5 1/2 c vegetable broth (sub with chicken or seafood broth)
3 bay leaves
1 t salt
1/2 t pepper
1 T Cajun seasoning
2 t dried parsley
1/2 sheet nori (optional for added umami and seafood flavor)
Cornstarch (only if necessary)
Splash lemon juice
Fresh parsley, hot sauce to garnish
Step 1: PREP
For this recipe, you’ll want to prep all your ingredients before you start cooking. Once you start, the pan will need constant attention- no time for chopping! Finely dice the green pepper, onion, celery, and chili peppers. Mince the garlic. Slice the sausages into 1/4 inch rounds, and drain and rinse the beans. If using shrimp, clean and prep the shrimp thoroughly.
Step 2: THE ROUX
Heat a thick bottomed pan over medium heat. I used a Dutch oven but a large cast iron would also work. Melt butter and oil together, then slowly add in the flour, whisking after each addition until the flour is incorporated. Continue to cook the roux over medium heat, whisking constantly, until it is the color of chocolate. This will take 45-60 minutes for non-vegan butter, but I found my vegan roux browned more quickly, in around 15-20 minutes. Make sure to whisk constantly the entire time the roux is cooking, otherwise it will burn and you’ll have to start over! When the roux is a chocolate color, remove from heat.
Step 3: THE ADDITIONS
Immediately after removing the roux from heat, add the green pepper, celery, onion, chilis, and garlic. Cook off the heat for a few minutes, stirring constantly. Put the pan back on medium heat and add the broth, stirring until incorporated. Add the sausage and beans (if using shrimp, do not add the shrimp now! They go in at the end!). Add salt, pepper, bay leaves, Cajun seasoning, dried parsley, and nori. I put my bay leaves and nori sheet in a tea bag for easy removal. Bring to a boil, then lower heat and simmer uncovered for 1 hour, stirring every few minutes so the bottom doesn’t stick.
After an hour the gumbo should be fairly thick, but if it’s looking too thin mix a spoonful of cornstarch with a splash of water, then add to the pot and stir until the gumbo reaches desired thickness. If using shrimp, add after the hour of simmering and continue to cook until the shrimp are pink and cooked through. Take off the heat, remove bay leaves and nori, and stir in a handful of fresh parsley and a healthy splash of lemon juice.
Step 4: SERVING
Ladle gumbo over rice, then garnish with more fresh parsley. Top with your favorite hot sauce- I used Frank’s Red Hot!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
