Ingredients:

• ¾ Cup    Oil (High smoke point i.e. peanut, grape seed, etc)

• 1 Cup     Flour, all purpose

• 1             onion, medium, chopped

• 1             Bell pepper, green, chopped

• 2-3         Celery stalks, choppes

• 3-5         Garlic Cloves, chopped

• 2 Tbsp   Imperial Blackened Seasoning

• 2 qt.       Vegetable Stock

• 1 lb        Okra

• 2 tsp      Vegan Worcestershire Sauce or Bragg’s Liquid Aminos

• 1 tsp      Thyme, dried

• 2-3         Bay Leaves, Whole

• 1 Tbsp   Tomato Paste

• ½ Cup    Green onion, choppes

• ¼ Cup    Parsley

• 1 lb        Imperial Tofu (Recipe Here) 

Method:

1. Mise en Place – chop the onion, bell pepper, and celery.  This is commonly known as the Trinity and is a large part of Cajun and Creole cuisine.  It is imperative to have this ready to add to the roux once it reaches the correct color as it will drop the temperature and prevent the roux from over cooking.  Also cut up the rest of the vegetables and have them ready.  Fresh okra may not be readily available depending on where you live and the time of year.  Chopped frozen works great.

2. Roux the day – In a heavy bottom pan (I like caste iron) combine the oil and flour.  Stir with a whisk or wooden spoon over medium heat until well combined and starting to tan.  Reduce to medium low or low and continue stirring until the mixture is the color of milk chocolate but before dark chocolate.  This process usually takes 40-60 minutes and requires undivided attention to prevent the roux from burning.  Also, while the roux may look glossy and light, keep in mind that it is upwards of 400-450 degrees and treat with caution.

3. Drop temp - Once the roux has reached to desired color, add the trinity and one of the two tablespoons of Imperial seasoning.  Stir for four to five minutes to soften up the vegetables then add the garlic and stir for another two minutes.  Add the stock and stir to combine

4. Stocking Stuffers - Add the okra, Worcestershire sauce, thyme, bay leaves, tomato paste, and second tablespoon of Imperial Blackened seasoning.  Bring to a boil and reduce to a simmer for 45-60 minutes.  Add the parsley and green onions.  At this time you can also add the Imperial Tofu, or wait and place tofu pieces around the rice as a part of the presentation.

5. Make it Pretty – Serve in a bowl with a scoop of steamed rice gently placed on top. Garnish with additional green onions, parsley, and hot sauce of choice.  Traditional hot sauces used in Louisiana tend to have more of a vinegar base to them i.e. Louisiana Brand, Crystal, Tabasco, etc.

Gumbo 101:

• Gumbo gets its name from a West African word meaning okra.  Okra is very starchy and is an excellent thickener.  Many people say they hate okra in gumbo and say it is “slimy”.  This would be the residual starch in the okra and generally indicates that it was not cooked enough.  A properly prepared okra gumbo will have zero sliminess.  Be sure to simmer the gumbo adequately and taste to be sure this is not a problem. 

• There are three items that act as a thickener in gumbo – roux, okra, and filé.

• Filé is ground sassafras leaves and is an ingredient that comes from the Choctaw Native Americans.  Historically filé was used when okra was out of season as it was more shelf stable than okra.  Filé is added to the gumbo just before serving or at the table as it will loose its thickening effect if heated too much.

• Roux has its origins in French cuisine although gumbo roux is much darker than anything the Europeans would generally use.

• One might say that Gumbo truly is a melting pot of cultures from three different continents - America, Europe, and Africa

• Many people believe the roux is the most important part of the gumbo.  Roux is very much a foundational item to a proper gumbo, and there is a real art in developing a feel for the temperature and texture, but basically as long as you are patient and do not burn it, it is pretty simple to make.  I would argue that the stock is the most important part as that is where you can develop a great deal of flavor and depth to the finished product.  This is especially important when working with a vegan gumbo.  Try different stocks and bouillons and see what produces a flavor you enjoy the most.  These are readily available at local grocery stores, and I also found some really well-flavored ones at Asian markets. 

• Tomato paste!?!  Many gumbo enthusiasts and aficionados might feel the addition of tomatoes to a gumbo is a sacrilege, and to me, they are correct.  Fresh chopped tomatoes do not have a place in the traditional gumbo as far as I am concerned; however, tomato paste contributes to the flavor depth with an almost umami quality.  This may have its roots in sauce espagnole which is one of the traditional Five Mother Sauces of French cuisine. 

• Why add the seasoning at two stages?  The first addition of the seasoning occurs when there is no added moisture to the roux base.  The temperature at this time is well over boiling point and the intent is that the hot oil based roux will lightly toast the spices.  The second addition is during the simmering of the gumbo where all the flavors will come together.  The separate stages allow the spices to speak differently in the gumbo. 

• If you have the time to prepare the gumbo ahead of time, letting it rest over night will allow the flavors to marry and be even better the next day.