i wish i was in new orleans (the best vegan gumbo recipe, ever.)

i consider myself a well-rounded person. i have several skills that i feel proud of. i have a good ear for music, i play a mean game of scrabble, do a great impression of a goat, and can maneuver myself around foreign airports very well. perhaps my greatest skill, however, is the ability to make the best vegan gumbo you have ever had. my intention is to move down to new orleans and open a gumbo truck, at some point. it's that important to me. i've scoured the internet, piecing together bits of others' gumbo adventures, and i think i've got a pretty solid recipe here. i guess we'll see when i make my venture down south.

soundtrack;

to prep your rice and drink to:

tom waits' i wish i was in new orleans. classic.

to dance to while you cook:

professor longhair's go to the mardi gras. 

get a pandora station going on this, you won't be sorry. 

also,

paul simon's that was your mother.

any zydeco, but this is a favorite homage. paul simon 4 eva.

(this is technically a picture of it over biscuits the next day. you will want to do this. biscuit recipe to come shortly.)

the best vegan gumbo recipe, ever.

serves...8? maybe 9? it's a big giant pot of gumbo.

prep time is about an hour and a half. totally worth it.

3/4 cup earth balance

1/2 cup flour (i use whole wheat pastry for everything, but you can use whatever you like)

1/2 a sweet onion, chopped

4 stalks of celery, chopped

3 cloves of garlic, minced

cajun spice, to taste (good if you can find a mix you like, otherwise use salt, pepper, paprika, onion powder, garlic powder, ground mustard, and a little cayenne)

1 14 oz. can crushed fire roasted tomatoes

7 cups vegetable or un-chicken broth (mix + match, it's great with either/both, also it's cheaper to use bouillon)

1 14 oz. can red kidney beans

1 bunch collard greens, i just tear them up in little pieces...

3 soy italian sausages (i like tofurkey, field roast apple sage is awesome too)

5 cups brown rice

1. melt the earth balance in a big giant soup pot, whisk in the flour till it forms a roux. stir continuously for 8-10 minutes, until browned (or until it smells awesome.)

2. add the vegetables, coat with the roux and let cook for about 10 minutes, stirring occasionally.

3. add spices, cook another five minutes.

4. add the tomato, cook for 10 minutes, stirring occasionally. meanwhile, saute the collard greens and sausage in a frying pan with a little oil.

5. add broth to the soup pot, bring to a boil and then let simmer for 5-10 minutes.

6. add kidney beans, rice, collards and sausage.

7. simmer, lid on, for at least a half hour. the longer it simmers, the thicker and more cohesive the flavors will be, but it's gonna be good now and it's gonna be good when you put it in the fridge and eat it for every meal for the next week.

you're welcome.

xo m