Ready in 5 hours
The secret to fantastic gumbo is cooking the roux until it is the color of a copper penny. This is also very good with vegetarian bratwurst (smoked "sausage") substituted for the tofu.
Heat oil over low heat in a big soup pot or Dutch oven. When it's hot, add the flour. This is supposed to cook over low heat for about 10 to 15 minutes until it's the color of a copper penny.
Add the chopped onion, peppers, celery, thyme, and garlic. Cook this over low heat for about 30 to 45 minutes. It will be fairly dry; stir frequently. Try not to add any more oil, but if you have to, go ahead.
Saute the okra in a little oil in a separate skillet. When it's done, add to the pot along with the vegetable stock, tomatoes, parsley, bay leaves, tamari, or pick-a-peppa, hot sauce, paprika, salt, and tofu.
Let it come to a boil, then turn down and let simmer 2 to 3 hours. The key to this recipe is low heat and almost constant stirring the first 45 minutes or so. After that, stir when you think of it. After an hour or so, taste and add more salt or a pinch of cayenne.
Serve with a big platter of hot rice, and top with file powder.
(** the software doesn't allow an accent over the "e" in file - this is pronounced "fee-lay"; Zatarain's brand is commonly available in stores all over the country)
From Cookin' Southern Vegetarian Style, by Ann Jackson
This is one of our all-time favorite recipes - the flavor is well worth the time it takes to prepare! For the best flavor, let it simmer for at least 4 hours. We tried making it in the slow cooker once, but the flavor just wasn't quite as good (even after making the roux and starting the vegetables as usual). It tastes best when allowed to simmer with the lid off, so that some of the liquid evaporates, concentrating the flavor (this is probably why it isn't as good in the slow cooker).
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GraeTaralom 3y agoGreat recipe! I altered it a little though and only used a total of 1/2 cup oil, and only 1/2 lb of tofu. I also ran it through a nutrition calculator on a different site, and with the changes I made it comes out to about 491 cals per serving. Not 1053 like it shows on the nutrition info here. Even without the changes it would only be 591 cals. Just a heads up if someone is watching calories. =) Thanks for the recipe!!
diamondmeadows 7y agoThis was wonderful, and I thought it was definitely worth the effort. I took much longer than 10-15 minutes for the roux to turn the color of a copper penny, however -- about 45 minutes for me, so you might want to plan for longer.
vgiant66 8y agoI substitued the tofu with veggie ground and used jalepeno instead of hot sauce. It was awesome!
legends 8y agoMy rating may sound contradictory. Five stars...never make it again? This recipe sounded wonderful and indeed the flavor was. Preparing the ingredients was easy...15 minutes. I just don't like hanging around the kitchen for hours, nurturing the pot. Between stirs, however, I cleaned the kitchen. In the future, I'll pay more attention to the cooking process before I start.
lizmari 9y ago[I made edits to this recipe.]
lizmari 9y agoThis is one of our all-time favorite recipes - the flavor is well worth the time it takes to prepare! For the best flavor, let it simmer for at least 4 hours. We tried making it in the slow cooker once, but the flavor just wasn't quite as good (even after making the roux and starting the vegetables as usual). It tastes best when allowed to simmer with the lid off, so that some of the liquid evaporates, concentrating the flavor (this is probably why it isn't as good in the slow cooker). [I posted this recipe.]