### Ingredients 60g Flour 60g Oil 2 Yellow Onions, diced 6 Celery Stalks, chopped 2 Bell Peppers, chopped 1 bag of frozen chopped okra (or fresh if you can find it) 5-10 links of vegan Sausage, sliced (ideally one that mimics Andouille) 1-2L Water 3 Bay Leaves Cayenne Pepper (to taste, less if you don't like spicy foods) Paprika (lots; it is one of the base flavors) Chilli Powder (lots; it is one of the base flavors) Oregano (a good bit) Cloves (just a pinch, don't add much!) Liquid Aminos (just a dash or two) Liquid Smoke (just a dash or two) Gumbo Filé (optional; use if you choose not to use okra) Salt, Pepper, and MSG (to taste) Rice #### Optional Ingredients Mushrooms, such as oyster, maitake, or bunapi shimeji, chopped into large pieces (not traditional, but adds great flavor!) ### Directions 1. Make roux by combining the flour and the oil in a non-stick or cast iron pan and then by cooking until the flour reaches a medium to dark brown color, as desired. 1. Use a high smoke point oil like avocado oil, sunflower oil, safflower oil, or peanut oil. Do not use olive oil! Its smoke point is too low, and olive oil will burn. This recipe is not compatible with olive oil. 2. A lighter roux offers more thickening, but a darker roux offers more flavors. There is no right answer to which you should do; it is personal preference 3. When making roux, it is important to not stop stirring. If you stop stirring, the roux will very easily burn. If it burns, you must throw it away. It cannot be used 4. You can make more roux as desired for more thickening and flavor. The two ingredients should be in a 1-to-1 ratio 3. Sauté onions, celery, and bell peppers until caramelized in lots of oil. 4. Combine roux to sautéd mix from step 2 in a large pot capable of holding at least 5L of liquid. 5. Add remaining ingredients except for rice 1. Okra is the ingredient that is used for flavor and for additional thickening. Some gumbos don't use okra. If you choose not to use okra, you'll need to use gumbo filé at the end. 2. Add more or less sausage to your liking. I personally add a lot 3. I recommend adding mushrooms, as it helps enhance the flavor 4. Add other ingredients of your choosing. See cultural notes at the bottom 6. Add water to pot. 1. Use more or less depending on how thick it looks. Gumbo is traditionally pretty thick, similar to chowders or bisques 7. Cook rice in a rice cooker. 1. The amount you make is up to you; a typical serving will be about a small single-serving size bowl of rice 8. Cook until the the gumbo has reduced down and the flavors have permeated every nook and cranny. 1. The gumbo should be very thick, and the okra should have mostly dissolved. This may take 1-2 hours. Add water if it reduces too much before the okra is dissolved. 9. Remove from heat and add the gumbo filé if you chose not to add okra. 1. Once you add the gumbo filé, you must take it off the heat. Otherwise, it will overcook and lose its thickening properties. 10. Serve in a bowl with rice ### Notes I don't like listing specific measurements for seasonings, as I find it better to season to taste. Sometimes you might have a weaker seasoning, if it's not as fresh, and thus it's more important to go off of taste rather than a specific weight or volume. My recommendation for this recipe is to remember that gumbo should have a full and vibrant flavor. Most people under salt foods when they cook, as well. Don't be afraid to add salt to make it taste the way it should. Southern food is not health food. The history of gumbo is a dish that many poor people in Louisiana made out of foods they had that they needed to cook before they went bad. Gumbo is an amalgamation of many different things. Adding other things to your gumbo is easy and common. Some people might add more proteins, like tofu or mock meats; they may add other vegetables like beans or kale. These may not show up in cookbooks, but it follows the spirit of the history of this dish. However, different types of gumbo exist. This is a cajun gumbo, but some people like creole gumbo. Creole Gumbo Characteristics 1. has tomatoes in it 2. is more soup-like in consistency 3. has more vegetables Cajun Gumbo Characteristics 1. Does not have tomatoes 2. Is thicker, more like chowder or bisque 3. Has more mock meats