Traditional Gumbo gets its roots from West Africa and Louisiana. It dates back over 300 years. It’s a hearty Creole stew which can be made with many different ingredients. A traditional Gumbo is made with a deep roux and okra. It can include chicken, sausage and seafood, game or be strictly vegetarian. It molds to your taste, level of spice and what you have on hand.
This version is a gumbo style soup, rather than a thicker gumbo stew. I’m rather unusual in that I don’t use okra which is traditionally used in the Gumbo. I’ve never been a big fan of okra so I left it out. Feel free to include fresh or frozen okra. I also just use the Andouille Sausage along with the traditional trinity of vegetables. (Carrots, celery and onions and peppers), along with tomatoes and lots of spices. I replaced the roux with Arrowroot to thicken it up. It’s less fat and tradition, but the results are still really good. Go easy on the Cajun spice, it’s strong, add more after cooking if you want it spicier. Substitute chicken apple sausage for the Andouille sausage for a less spicy version.
Serve it with a crusty baguette and a salad for an easy meal. It can also be a first course to a Cajun meal or any main course. It will warm you up this winter.
Vegetarian options:
Replace the Andouille Sausage with a soy or meat replacement sausage. I often use Field Roast as the sausage. You can also add some white beans as well.
Other Options:
If you want more protein, add chicken breast or thighs in the beginning of the cooking as well as some shrimp. (Add the shrimp at the end). You can also add fresh or frozen okra, use a brown roux instead of arrowroot for a thicker soup/stew.
Enjoy!
Ingredients:
2-32 ounces of vegetable stock
8 tablespoons garlic powder
2-15.5 cans of diced tomatoes or 3 fresh tomatoes chopped
4 carrots diced
1 onion diced
3 stalks of celery diced
1 bell peppers diced
1/2-1 tablespoons Cajun spice (I use “Slap Ya Mama”, it’s spicy so use sparingly-start small and add additional to taste)
15 grinds of salt grinder (approximately 1 1/2 tbs)
4 grinds of pepper mill (1/2-1 tbs)
4 Andouille sausage (I use “Aidell’s”) diced; (substitute Field Roast sausage or other brand of vegetable sausage for a vegetarian version)
1 tablespoons oregano
4 shakes of thyme (1/2-1 teaspoon- more to taste, I’m not a big fan of thyme)
1 tablespoons of Arrowroot powder
1 cup brown rice (or white rice if you prefer)
Water to fill line on pot
Instant Pot Instructions:
Add all the ingredients into the pot. Stir in the Arrowroot to thicken it as it cooks slightly. Set the pot to the Soup button. Add additional time (More) to 3:15. Allow to vent naturally.
Slow Cooker Instructions:
Add all the ingredients into the crockpot. Stir in the Arrowroot to thicken it as it cooks slightly. It will also thicken up when you reheat it to boil.
Stovetop Instructions
Add all the ingredients into the Dutch Oven of Stockpot. Stir in the Arrowroot to thicken it as it cooks slightly. Bring to boil, then turn it to a low simmer. Stir frequently. Cook for 2-3 hours.
Serve it with a crusty baguette and a salad for an easy meal. It can also be a first course to a Cajun meal or any main course. It will warm you up this winter.
