Chestnut Free Vegan Cajun Gumbo with Lime and Fresh Herbs
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Learn more →Ingredients
6 servings
For the roux
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup all-purpose flour
For the gumbo
- 1 large yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 large green bell pepper, finely diced
- 4 cloves garlic, minced
- 12 oz vegan sausage, sliced into ½-inch rounds
- 2 cups fresh or frozen okra, sliced into ½-inch rounds
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 5 cups vegetable broth
- 2 tsp cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- ½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For finishing
- 2 tbsp lime juice (from about 1 lime)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 3 green onions (scallions), thinly sliced
For serving
- 3 cups cooked long-grain white rice, for serving
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers. Add the flour all at once and whisk or stir constantly with a wooden spoon, keeping the heat at medium, until the roux turns a deep mahogany brown — the color of dark chocolate — about 20–25 minutes. Watch closely and reduce the heat slightly if it begins to smell scorched.
- 2
Add the onion, celery, and bell pepper to the roux all at once and stir to coat. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
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