One of my serious weaknesses is Cajun food. When I’m in the Gulf states I feel like a kid on Christmas morning! When I gave up meat, I was worried I’d lose out on some of my favorites. But guess what – there are more ways to fix the Cajun traditional dishes without meat than with! Yippee!
Here’s a version of Gumbo that is low fat, no cholesterol, no meat, but whompin’ with flavor. Let me know when you try this and what your thoughts are.
1 tablespoon water — (1-3 tbsp, at a time, as needed)
1 tablespoon rice or corn flour
1 medium onion — chopped
1 medium green pepper — chopped
2 celery ribs — chopped
16 ounces vegetable broth
1 24-ounce can diced tomatoes with juice
1 16-ounce can chickpeas — (drained and rinsed)
16 ounces okra — sliced, fresh or frozen
1 teaspoon sea salt to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoon flax seed meal
1 teaspoon Tabasco
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring
2-4 cups additional broth or water
1 pound vegan sausage (“chorizo”)
First, sauté the onions, pepper, and celery together, adding water as needed to prevent sticking. When the onions begin to get translucent, allow most of the water to evaporate and add the flour and stir continuously until it begins to brown slightly. (If it begins to stick, just jump to the next step.) Add the veggie broth and tomatoes, stirring all together. Then add the remaining ingredients. The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth (or coffee!!!). Cook for at least 30 minutes, until flavors have a chance to mingle. Remove bay leaves and serve over rice.
Serve this over rice with cornbread. Whooooeeeeee!