It’s so COLD here! Good weather for gumbo, though.
I’ve been a vegetarian for close to 30 years. (How have I done anything for 30 years? But I digress.) My whole family is vegetarian, so I’m always looking for kid-friendly, veggie recipes that are easy to make.
Traditional New Orleans food tends to be spicy, meat-or-seafood-based, and/or fried. I like spicy fine, and fried too, but over the years I’ve adapted recipes to make them veggie friendly. This one, however, was vegetarian from the get-go and pleases even meat eaters. Besides, the Grill Sergeant is just awesome.
The Grill Sergeant’s Vegetarian Gumbo (from the Times-Picayune)
- 1/2 c vegetable oil
- 1/4 c flour
- Onions, yellow and green, chopped
- Sweet peppers and green, chopped
- Celery, chopped
- Garlic, chopped
- Mushrooms, chopped
- 2 quarts vegetable stock
- 1 pound vegetarian sausage (go for full-size ones, not breakfast links, Italian flavor is best)
- 1 pound tofu (extra firm, not silken)
- 1 small can diced tomatoes
- Ground thyme and ground oregano
- Salt and black pepper to taste
Heat vegetable oil over medium heat. Stir in flour with wire whisk, whisking continuously. Be careful not to burn the roux. (Here’s a picture of burnt roux. Smelled awful, too.)
When the roux is a shade darker than caramel, add vegetables. Add stock and simmer mixture until it resembles a thick soup.
After simmering for 10 or 15 minutes, add veggie sausage, tofu, and tomatoes. Simmer an additional 15 to 20 minutes. Add seasonings and adjust to taste. Allow to simmer another 5 to 10 minutes. Taste and adjust seasoning as necessary.
Serve over a scoop of rice with Tony C’s and hot sauce and crusty bread with butter on the side. Yeah, you right!