The story of this preparation

I make gumbo at least once a year for Mardi Gras. I've previously cooked roux in the microwave but now I do it on the stove. It's a pretty meditative process. Put on some music, stir steadily, watch it change color, and ignore the articles that scare you into thinking it's going to be burned and ruined in an instant.

What this moment held

Moment

Holiday or season

Why this version matters

Documenting for later

Recipe snapshot

Servings: 6
Prep time: 30 minutes
Cook time: 2 hours

Ingredients

1/2 cup flour
1/2 cup neutral oil (vegetable or canola)
1 large onion, diced
2 stalks celery, diced
2 green bell peppers, diced
3 cloves garlic, minced
1–2 chilies, chopped (optional, for heat)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper (adjust to taste)
2 bay leaves
8 cups vegetable or chicken stock
1 cup canned diced or crushed tomatoes (for a Creole-style gumbo)
1 1/2 cups sliced okra (fresh or frozen)
1 cup Quorn ChiQin
1 cup vegetarian sausage, sliced
1 cup andouille sausage, sliced
1/2 pound shrimp, peeled and deveined
Cooked rice (optional)
Filé powder (for thickening and flavor)

Directions

Make the Roux

Put on your favorite music.
Make the Roux

In a heavy pot or Dutch oven, heat the oil over medium-low heat. Add the flour and stir continuously with a wooden spoon or whisk.
Make the Roux

Keep stirring for 30 to 60 minutes. It will change from blonde to peanut-butter brown to dark-chocolate brown. Be careful not to burn it. Higher heat will speed up the process but also increases the risk of burning. My last roux took a full hour.
Build the Gumbo

Add the onions, celery, and bell pepper to the roux. Stir well and let the vegetables soften for about 5 minutes.
Build the Gumbo

Add the garlic, chilies if using, and spices. Cook for another minute until fragrant.
Simmer the Gumbo

Pour in the stock and then add the tomatoes and okra.
Simmer the Gumbo

Bring it to a gentle simmer and let it cook for 30 minutes to an hour, or even longer.
Simmer the Gumbo

Stir occasionally so it doesn't stick to the bottom of the pan.
Prepare the Protein

While the gumbo cooks, sauté the vegetarian meat if using until browned. If making the meat version, sauté the sausage.
Finish and Serve

Stir the protein into the gumbo and let everything meld for 15 minutes. If using shrimp, add at the very end and let cook just until pink.
Finish and Serve

Serve in bowls with a sprinkle of filé powder on top and a scoop of rice if desired.

Recipe notes

Keep stirring the roux and watch the color carefully. Dark roux builds lots of flavor.

What changed

Changes from last time

This version includes both vegetarian and meat paths, with Quorn and vegetarian sausage on one side or andouille and shrimp on the other.

Gumbo with Vegetarian or Meat Options

The story of this preparation

What this moment held