Large veggie gumbo

Southern Nights Slow Cooker Veggie-Sausage Gumbo

Gumbo can be vegetarian AND still “stick to your ribs” hearty and delish!
A meal in a bowl with the convenience of “set and forget” cooking from your slow cooker.

Yield: Serves 6-8 people.

Featured Ingredients

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Southern Nights Slow Cooker Veggie-Sausage Gumbo Recipe

  • 2 tablespoons vegetable or olive oil
  • 1 large onion, diced
  • 4 large stalks celery, diced
  • 2 large carrots, diced
  • 4-6 cloves garlic, minced
  • Roux:
  • 3 tablespoons butter or non-whipped margarine
  • 3 tablespoons unbleached white flour
  • 1-2 tablespoons thyme
  • 1 teaspoon smoked sweet paprika
  • 1/2 - 1 teaspoon Tabasco sauce
  • 1/2 teaspoon sea salt (optional)
  • 4-5 cups vegetable stock
  • 14 ounce can diced tomatoes with juice
  • 1 tablespoon fresh lemon juice
  • 2 cups okra, sliced into 1/2 inch circles
  • 1 large green pepper, finely diced
  • 2 vegan beer brats, cut into thin circles
  • cooked wild rice blend, 1/2 cup ber serving
  • gumbo file powder
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Preparation Instructions

In a large soup pot or Dutch oven, heat oil over MEDIUM-HIGH heat. Add onions, carrots, celery, garlic and sauté for 3 minutes. Remove from heat and set aside.
In another cooking pot, make roux:
Over MEDIUM heat, melt butter and gradually add flour, stirring constantly to form a smooth paste. Add spices, Tabasco and salt (if using). Gradually add the soup stock, stirring constantly. Cover and cook over MEDIUM-HIGH heat until slightly thickened, about 5-8 minutes.
*Use 4 C. soup stock for a very thick soup or 5 C. if you prefer a thinner consistency.

Transfer vegetables and roux mixture to slow cooker. Add tomatoes with juice and lemon juice and stir to combine all ingredients thoroughly.
Cook on HIGH for 3 hours or LOW for 6 hours ADDING okra for last 30 minutes of cooking time (ON HIGH) and sausages and green pepper for last 10 minutes of cooking time (ON HIGH).
To serve. Place a ½ C. of cooked wild rice blend in bottom of each bowl. Ladle soup over top.
Finish with a generous sprinkle of file powder and serve.

Southern Nights Slow Cooker Veggie-Sausage Gumbo recipe © Geraldine Helen Hartman.
Visit Veggies, Yarns & Tails for more recipes and other fun stuff!
Check out the first volume of the author’s new cookbook series:
The Groovy Green Kitchen: Weeknight Veggie Slow Cooker.

Yield: Serves 6-8 people.
Helpful Hints

Use 4 cups of stock for a thick soup, or up to 5 cups for a thinner soup.

If using frozen okra, thaw before slicing.

Tofurkey brand vegan beer brats work well in this recipe.


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