Gumbo with Vegan Andouille Sausage

Looking for something to go with a baguette? Try this gumbo!

Andouille Sausage

Make vegan sausages the same way as this recipe (but make 4 sausages), but use the following spice blend

- 1 tsp thyme

- 2 bay leaves, finely crumbled

- 1 tsp red pepper flakes

- 6 cloves garlic, chopped

- 1 tbsp paprika

- 1 tsp sage

- 1 tsp sugar

- 1 tsp salt

- freshly ground pepper

- 1 tsp liquid smoke

METHOD

1. Grind thyme, bay leaves and pepper flakes with a mortar and pestle. Add garlic cloves and mash with spices. Add with other spices listed above, and make 4 sausages as usual.

Gumbo

- 5 tbsp margarine

- 1 tbsp oil

- 5 tbsp flour

- 1 large sweet onion, diced

- 2 celery stalks, diced

- 1 green bell pepper, diced

- 2 cloves garlic, minced

- 2 cups sliced okra

- 7 -8 cups water or veggie stock

- 2 andouille sausages, thickly sliced

- 2 bay leaves

- 1 tbsp soy sauce

- few dashes of hot sauce

- 1/4 tsp cayenne pepper

- 1 1/2 tsp salt

- freshly ground black pepper

- 2 handfuls baby spinach

- 2 green onions, sliced

- 1/2 cup chopped fresh parsley

- 2 tsp paprika

- 1 tsp thyme

- 1 tsp basil

METHOD

1. Heat margarine and oil in a large pot over medium heat. Add flour and stir constantly for about 5-7 mins, until flour turns a caramel colour. Add onions, celery, and green onion and fry for 5 mins. Add okra and garlic and cook 1 min. Slowly add in 7 cups of water.

2. Add sliced sausage, bay leaves, soy sauce, hot sauce, cayenne, and salt and pepper. Bring to bubbling, then simmer for 50-60 mins, adding more water if it gets too thick.

3. Add in baby spinach, green onions, parsley, paprika, thyme and basil. Cook 5 mins. Adjust seasonings and serve in a bowl over rice.