Recipe by Lisa Donnelly
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Ready in: 70 minutes
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1/2 cup Butter
1 medium Red, Orange or Yellow Bell Pepper, diced
2 stalks Celery, diced
1 small Onion, chopped
15oz Fresh Okra, cut into 1/4 to 1/2 inch thick disks
5 Garlic Cloves
32oz Vegetable Broth (can substitute Chicken Broth)
1 Cauliflower Head, cored and chopped (can replace with meat option below)
8oz Mushrooms, sliced
14oz can of Diced Tomatoes
1 small can of Green Chili Peppers (to your taste - mild, medium or hot)
2 tsp Cajun Seasoning
1/2 tsp Thyme
1/4 tsp Cayenne
1 Bay Leaf
Ground Pepper to taste
Salt to taste (use less if butter, broth, or tomatoes contain salt)
2 or 3 pre-cooked link sausages, about 1lb, sliced (optional)
Melt butter in a large stew pot on medium heat. Be careful not to burn. Gradually add BSM All Purpose Flour while stirring constantly. Stir and cook unit flour is combined and continue until roux is golden brown, about 20 minutes.
Stir in diced bell pepper, celery, onion, okra and garlic. Cook for about 8 minutes, stirring frequently. Add the broth.
Stir in cauliflower (or cooked sausage), mushrooms, tomatoes, green chili peppers, and seasoning - cajun seasoning, thyme, cayenne, bay leaf, salt, pepper. Stir until everything is combined. Add water if necessary.
Once gumbo begins to simmer, turn heat down to medium low and simmer until done, about 30 minutes.
You can add in cooked shrimp or cooked chicken at the end, if desired.
Serve with riceand a dash of vinegar-based hot sauce.