Name: Vegan Chicken and Sausage Gumbo
Cook time: 1 h
Total time: 1 h
Ingredients: 2 tablespoons, plus 1/2 cup olive oil; 1 pound spicy vegan sausage (I used Field Roast, Mexican Chipotle); 2 tablespoons creole seasoning (recipe below); 1 pound vegan chicken strips (I used Beyond Meat, Chicken-free Southwest Style); 1 cup all-purpose flour; 2 medium onions, chopped medium size; 2 celery stalks, chopped medium, about 1 cup; 2 bell peppers, one green, one red, chopped medium, about 2 cups; ½ pound fresh green beans, cut into 2-inch pieces; 2 cups cooked, canned or frozen black eyed peas (rinse if using canned, thaw slightly if using frozen) 2-3 bay leaves; 8 cups vegetable broth; 2 scallions, chopped, about 1/2 cup; 1 tablespoon smoked paprika; 1 teaspoon salt; 1 tablespoon garlic powder; 1 teaspoon ground black pepper; 2 teaspoons onion powder; ½ teaspoon cayenne pepper; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 2 tablespoons lemon juice; Salt to taste

2 tablespoons, plus 1/2 cup olive oil

1 pound spicy vegan sausage (I used Field Roast, Mexican Chipotle)

2 tablespoons creole seasoning (recipe below)

1 pound vegan chicken strips (I used Beyond Meat, Chicken-free Southwest Style)

1 cup all-purpose flour

2 medium onions, chopped medium size

2 celery stalks, chopped medium, about 1 cup

2 bell peppers, one green, one red, chopped medium, about 2 cups

½ pound fresh green beans, cut into 2-inch pieces

2 cups cooked, canned or frozen black eyed peas (rinse if using canned, thaw slightly if using frozen) 2-3 bay leaves

8 cups vegetable broth

2 scallions, chopped, about 1/2 cup

For the Creole Seasoning Blend

1 tablespoon smoked paprika

1 teaspoon salt

1 tablespoon garlic powder

1 teaspoon ground black pepper

2 teaspoons onion powder

½ teaspoon cayenne pepper

2 teaspoons dried oregano

2 teaspoons dried thyme

2 tablespoons lemon juice

Salt to taste

Remove plastic casing (if necessary) and cut sausages diagonally, into 1/2-inch pieces. Line a large casserole dish with paper towels. In a large Dutch oven or pot, heat 2 tablespoons of oil over medium-high heat. Add the sausage and cook until well-browned, about 3 to 4 minutes per side. Remove the sausage and place on the prepared plate. Set aside.

|To make the Creole seasoning, mix all the ingredients together. Store leftover in a sealed jar or baggie.

Shred the vegan chicken strips into pieces, to create better texture. In the same pot, over medium-high heat, add the shredded vegan chicken with 2 tablespoons of Creole seasoning. Stir and cook until well coated, about 5 to 6 minutes. Remove the pieces from the pot, place in the lined casserole dish with the cooked sausage, and set aside.

To make the roux, use the same pot and over medium heat, combine the remaining 1/2 cup oil and the flour and stir. Cook, while stirring frequently, for about 20 minutes. The roux will go from light colored to a milk-chocolate color over the course of the cooking time.

Add in; onion, celery, bell peppers, green beans and black eyed peas and stir to mix in with the roux. Cook for about 5 minutes till vegetables begin to soften. Add the vegetable broth, bay leaves and reserved vegan chicken and sausage.

Stir occasionally while simmering, uncovered for about 30-40 minutes, until the vegetables are soft and a thick broth has developed. Add lemon juice then taste and adjust seasonings by adding more Creole, cayenne or salt. Discard bay leaves. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Top with scallions and serve.